Easy Boule Bread

You need a covered clay pot or dutch oven. No kneading. No need to feed the yeast.

Single batch is smaller and thinner.

3 cups flour + 1-2 Tablespoon
1 1/2 t. Salt
1 package dry active yeast
1 Tablespoon melted butter
1 1/2 cups warm water (100-115F)

In a large glass bowl, mix water and yeast and let stand for 10 minutes. Add the rest, mix well. Cover with plastic for 12-24 hours. The longer it sits, the more sourdough flavor. I recommend 18 hours or so. Line the pot with parchment paper. I like using it because the bread is easy to remove. You can sprinkle the bottom with flour or cornmeal. Place dough in the pot, cover and let rise a second time about 20 minutes. Place pan in the oven and set oven to 450 for 30 minutes. Bake uncovered for15 minutes until brown. Let cool.


Double batch recipe.
6 1/4 cup flour
2 Tablesoons melted butter
3 cups water
2 packages dry active yeast
3 teaspoons salt

Same as above but cook time 40 minutes covered and about 15-20 minutes uncovered.