Get ready to bake like a pro with this Cast Iron Boule recipe, designed to give you a beautifully crispy crust and soft, airy crumb—all thanks to the magic of a cast iron bread pan. This simple, no-knead dough transforms into an artisan loaf that rivals bakery-quality bread, right from your own kitchen. Perfect for serving with soups, stews, or as a snack with butter, this boule is as delicious as it is easy to make. Let the cast iron do the work and enjoy the ultimate homemade bread experience!
Artisan Boule Recipe
Prep Time: 10 minutes (plus 12-18 hours rise time)
Bake Time: 40-45 minutes
Ingredients:
- 3 cups all-purpose flour (or bread flour)
- 1 1/4 teaspoons salt
- 1/2 teaspoon instant yeast
- 1 1/2 cups lukewarm water
- Optional: Cornmeal or flour for dusting the pan
Instructions:
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Mix the Dough: In a large bowl, whisk together the flour, salt, and yeast. Slowly add the lukewarm water, mixing with a wooden spoon or your hands until it forms a sticky dough. The dough should be somewhat wet but hold its shape.
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First Rise (12-18 hours): Cover the bowl with a damp towel or plastic wrap and let the dough rise at room temperature for 12-18 hours, or until it has doubled in size and the surface is bubbly.
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Shape the Boule: After the first rise, turn the dough out onto a well-floured surface. Dust your hands with flour and gently shape the dough into a round boule (ball shape). Be careful not to overwork the dough, as you want to keep the air bubbles intact for a better crumb.
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Second Rise (1-2 hours): Line the bottom of your cast iron bread pan with parchment paper or lightly dust it with cornmeal or flour to prevent sticking. Place the shaped dough in the pan, cover with a towel, and let it rise for another 1-2 hours until it has doubled in size again.
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Preheat the Oven: Preheat your oven to 450°F (230°C). While the dough finishes its second rise, place the lid of the cast iron bread pan in the oven to preheat for about 30 minutes. This ensures even heat distribution and helps create a perfectly crispy crust.
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Bake the Boule (40-45 minutes): Once the oven and lid are preheated, carefully place the pan with the risen dough into the oven. Cover the pan with the hot lid and bake for 30 minutes. After 30 minutes, remove the lid and bake for an additional 10-15 minutes, or until the crust is golden brown and crispy.
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Cool and Enjoy: Remove the pan from the oven and let the boule cool in the pan for a few minutes. Then transfer the bread to a wire rack to cool completely before slicing. Allowing it to rest for at least 20 minutes ensures the interior texture remains soft and airy.
With the cast iron bread pan and lid, this boule will develop a beautifully crispy crust and an irresistibly soft interior. Perfect for any meal, this artisan bread is simple yet satisfying!
