Classic French Boule Bread in Dutch-Oven

Step 1

If using a stand mixer - In the mixing bowl, with the kneading attachment on, add the flour, water, liquid starter, dry yeast and salt. Mix all the ingredients together during 4 minutes on low-speed. Then continue mixing, on medium-speed, for 6 minutes.

Step 2

If doing by hand – Place the flour on your working surface and dig a well in the middle. Pour-in half of the water, the liquid starter, the dry yeast and the salt. Start mixing by hand until the ingredients come roughly together. Add the rest of the water and keep mixing until the dough comes into a smooth ball.

Step 3

Cover your dough with a floured cloth and let it rise at room temperature for 1h1/2 minimum, (until it doubles in size).

Step 4

Transfer your dough on a floured working surface. Punch down your dough and fold it back into a ball. Make slits across the dough, cutting ⅛ inch deep and sprinkle the ball with flour or cornmeal. Cover your dough with a cloth and let it rise again for 2 hours.

Step 5

Half an hour before the dough is ready, preheat the oven to 450 degrees F/230 degrees C. Put a 2-liter cast-iron pot or Dutch-oven inside to heat.

Step 6

When the dough is ready, remove the pot from the oven and turn the dough into it. Shake the pot to settle the bread evenly. Cover with the lid and bake for 30 minutes. Remove the lid and bake until the loaf is nicely browned, another 15 to 30 minutes. Cool on a rack.