A simple low-hydration bread recipe featuring a crispy crust and soft, fluffy interior. This classic French Boule (farmhouse crusty loaf) is easy to make and perfect for anyone wanting to learn fundamental bread-baking techniques.
Adapted from a video by John Kirkwood
Crusty French Boule Loaf: Crusty bread at its very best
dry yeast or fresh yeastUse 20g if using fresh yeast instead of dry20 g
olive oil or cooking oil
white bread flour
salt
Steps
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1
Dissolve the sugar in warm water by stirring well.
2
Add the yeast to the water and stir well. Let it sit for about 10 minutes to activate. If there are no signs of fermentation after 10 minutes, the yeast is dead and must be replaced.
3
If using a stand mixer, pour the activated yeast mixture into the mixer bowl. Add the cooking oil.
4
Add the white bread flour, then the salt. If kneading by hand, combine everything in a bowl, then turn onto your work surface and knead by hand for at least 10 minutes until the dough is smooth and elastic.
5
Attach the dough hook to the mixer and run on speed 1 or 2. Set a timer and knead for 10 minutes. If kneading by hand, knead for the same 10 minutes.
6
Lightly oil a large bowl with approximately half a teaspoon of cooking oil to prevent the dough from sticking and drying out.
7
Remove the dough from the bowl onto an unfloured surface. Give it a quick fold, then shape into a ball by dragging it on the work surface to tighten the outer skin.
8
Place the dough ball in the oiled bowl and swirl to coat with oil. Cover the bowl with a damp cloth.
9
Place the bowl in a warm spot (such as an oven with just a light bulb on) for the first proof, about 1 hour.
10
Once the dough has risen well, turn it out onto an unfloured surface. Flatten the dough to expel the built-up gas (called degassing or knocking back), releasing the carbon dioxide produced by the yeast.
11
Shape the dough back into a ball and tighten the outer skin again.
12
Place the dough ball in the center of a large oiled or non-stick baking sheet. Cover with a dry, lightweight cloth.
13
Let the dough proof in a warm spot for about 45 minutes. When there are about 10 minutes left, preheat the oven to 200°C (390°F or gas mark 6) and place a small pan of hot water on the bottom shelf of the oven (the steam will make the bread crispy).
14
Once the second proof is complete, give the dough a light dusting of flour using a flour sprinkler.
15
Using a lame or baker's blade, score the top of the loaf with a pattern. Scoring serves both an aesthetic and practical purpose—it allows the dough to expand more evenly in the oven.
16
Place the loaf in the oven. You can optionally spray it with a couple of mists of water to create extra steam and make the crust crispier. Close the oven door and set the timer for 25 minutes.
17
After about 15 minutes of baking, turn the bread around to ensure even baking.
18
After 25 minutes, the bread is done baking. The crust should be golden and crispy.
19
Remove the bread from the oven and let it cool on a rack for about 20 minutes before slicing. As it cools, you'll hear the crispy crust crackling.
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