Wheat Boule
Wheat Boule
Equipment
- Scale
- Food thermometer
- Dutch oven with lid
Ingredients
- 200 grams whole wheat flour
- 225 grams all purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 packet 7 oz. dry active yeast
- 1 ½ cups warm water about 110 F degrees
Instructions
- Stir together the flour, salt, sugar and yeast in a large mixing bowl until combined. Add in the warm water and stir with a wooden spoon or spatula until the dough is evenly mixed and no large flour streaks remain. (The dough will look quite loose and shaggy, which is ok.)
- Cover the bowl with plastic wrap or beeswrap, and let the dough rest at room temperature for 6-8 hours. (It should double in size during this time.)
- Transfer the dough to a well-floured surface. Fold the dough on top of itself — pulling the outer edges up and into the center a few times until the dough feels a bit tighter and holds its shape — to form a round dough ball. (If the dough is sticky or feels too loose at any point, just keep sprinkling on extra flour as needed.)
- Lightly flour the top of the dough ball, and then carefully flip it upside-down so that the smooth side is on top. Use your hands to shape the ball into an even circle.
- Dust the bottom of the Dutch oven with flour and carefully place the dough ball in the center.
- Cover with the Dutch oven lid and place in the cold oven.
- Set oven temperature to 450 degrees and bake for 50 minutes. Then carefully remove the lid and bake for 10 more minutes, until the crust of the bread reaches your desired level of doneness (as light or as deeply golden brown and crispy as you prefer).
- Cool for at least 30 minutes, then slice, serve and enjoy!
Notes
Make the dough before 9 am and it will be ready to bake anytime after 3 pm. Delicious warm goodness for snack, appetizer or dinner!
Make the dough before 9 pm and it will be ready to bake anytime after 3 am. Perfect for breakfast.