Creating a rustic boule with that classic open crumb might seem like the exclusive domain of sourdough starters, but it’s actually more about the dough handling technique than the ingredients. With the right method, you can achieve a lovely artisan-style bread using instant yeast. This recipe showcases the power of the so-called no-knead method, which is indeed relatively easy on the hands but still requires attention to the dough. The no-knead method employs stretch and fold, and coil fold techniques to gently yet effectively develop the dough’s gluten and create that desirable texture. It’s approachable even for beginners, making a beautiful open crumb something everyone can achieve. (If it’s your first time or two, you should of course expect a learning curve.)
In this recipe, the first two hours involve performing stretch and folds every 30 minutes, which strengthens the dough. For the last two sets of stretch & folds, coil folds are added at the end to further enhance gluten structure. The dough is then placed into a 9″ banneton for further proofing for around 1-2 hours before baking. If you prefer, there’s also an option for a cold proof, allowing the dough to develop deeper flavors over a slower rise in the refrigerator.
Items Needed:
- Large mixing bowl
- Measuring cups and spoons
- Kitchen scale (recommended for accurate measurements)
- Damp cloth
- Spray bottle (for misting the dough)
- Bench scraper
- Parchment paper
- 9″ banneton (proofing basket)
- Bread lame, sharp knife, or razor blade (for scoring)
- Dutch oven or heavy cast iron pot with lid (separate cast iron pan can be used for steam)
- Digital baking thermometer
- Wire rack
Ingredients:
- 1 packet (7-9g) instant yeast (I love Platinum Superior)
- 360g water (1.5 cups)
- 1 TBSP extra-virgin olive oil (plus more for brushing, if desired)
- 480g bread flour (3.75 cups)
- 14g salt (plus large grain sea salt for sprinkling)
- 1 TBSP diastatic malt powder (optional; helps with browning and adds a touch of sweetness)
- 1 to 1.5 TBSP dried Herbs de Provence blend (or make your own herb blend here!)
Instructions:
1. Mixing the Dough:
- In a large bowl, combine the water, instant yeast, and olive oil. Stir until well mixed.
- Add the bread flour, salt, and optional diastatic malt powder. Mix until all ingredients are combined. The dough will be shaggy and sticky.
- Cover the bowl with a damp cloth to prevent surface drying.
2. First Set of Stretch and Folds:
- Let the dough rest for about 30 minutes.
- Wet your hands to prevent sticking and perform the first stretch and fold. Grab a portion of the dough from the edge, stretch it up, and fold it towards the center.
- Rotate the bowl 90 degrees and repeat the process. Do this 4-8 times, rotating the bowl after each fold. Keep the dough covered with a damp cloth during rest periods between folds, and mist the dough with water before covering it each time.
3. Second Set of Stretch & Folds (Adding Herbs de Provence Gradually):
- Sprinkle a quarter of the dried herbs de Provence over the dough during each of the next four stretch and folds. This gradual addition ensures better distribution of the herbs throughout the dough.
4. Additional Stretch and Folds with Coil Folds:
- Repeat the stretch and folds every 30 minutes for a total of 4 sets (approximately 2 hours).
- For the last two sets of stretch & folds, coil folds are added at the end to further enhance gluten structure. To perform a coil fold, gently lift the dough from the center and let it fold under itself, forming a coil shape underneath. Keep the dough covered with a damp cloth and mist with water before covering it each time.
5. Primary Fermentation:
- After the final set of folds, keep the bowl covered with a damp towel and let the dough rise until it has nearly doubled in size, approximately 1 hour at room temperature. The dough will rise faster with instant yeast, so check to ensure it’s not over-proofed. Use the poke test to check: at this stage it should spring back but not instantly.
6. Shaping and Secondary Fermentation:
- Flour your work surface and gently turn the dough out onto it. Let it rest for 10 minutes.
- Shape the dough into a boule (round shape) by pulling it towards yourself in a circular motion, creating surface tension.
- Liberally flour the 9″ banneton, using either regular flour or rice flour for a cleaner release.
- Place the shaped dough seam-side up in the well-floured banneton. Cover with a dry towel.
- Let it rise for 30 minutes at room temperature, or until the dough is approaching the surface of the banneton. then place it in the refrigerator for another 30 minutes. Afterward, put it in the freezer for 30 minutes to help it hold its shape for final shaping when poured out of the banneton.
7. Optional Cold Proof:
- For those who prefer a longer cold proof, you can place the covered banneton in the refrigerator for 6-8 hours. Before baking, transfer the dough to the freezer for 30 minutes to help it hold its shape for final shaping.
8. Preheating the Oven:
- About 1 hour before baking, preheat your oven to 490°F (254°C) with a Dutch oven or a heavy cast iron pot (with its lid) inside, in the lower third of the oven. If you are using a cast iron pan for steam, add it to the oven at the same time as the Dutch oven. You can also add a couple of cups of ice to the cast iron pan just prior to baking, for steam. (Remove the ice/pan halfway through when you remove the lid of the Dutch oven.)
9. Final Shaping and Baking:
- When ready to bake, cut a large circle of parchment paper, flour it, and place the dough on it.
- Dust off excess flour from the dough and brush with a layer of olive oil. Sprinkle with large grain sea salt and more dried Herbs de Provence, if desired.
- Score the top with a sharp knife or razor blade.
- Lift the parchment paper with the dough on it and transfer it into the preheated Dutch oven. Cover with the lid.
- Bake covered at 485°F (250°C) for 22 minutes.
- After 22 minutes, remove the steam pan and the lid of the Dutch oven. Reduce the oven temperature to 465°F (240°C) and continue baking for another 18-20 minutes, or until the bread has a deep brown crust and an internal temperature of 205-210°F (96-99°C).
10. Cooling:
- You can keep the bread in the Dutch oven inside the main oven (turned off with the door open) for 25 minutes to help set the crust.
- After 25 minutes, transfer the bread to an elevated wire rack. Let it cool completely for up to 24 hours to fully cure. This extended curing time allows the bread to develop its full flavor and makes it easier to slice without squishing. (Go at least six hours before slicing.)
