Traditional Round Loaf (Boule) Bread Recipe

Here's a recipe that uses traditional methods for a traditional round loaf (or boule) with a crisp crust and a chewy center.  I have a bunch of quick and easy bread recipes on this site.  Now it's time for a more traditional take on making bread.  The beauty of my bread flour mix is that the dough can be handled a lot like traditional bread dough; it can be handled, kneaded, and shaped.

You will get better, more consistent results with this recipe if you weigh everything - including the water.  However, I have given you volume measurements just in case you haven't yet bought a digital kitchen scale.

Traditional Round Loaf Recipe

makes one 1-pound loaf

Mix in the bowl of your stand mixer or whisk together by hand:

225g (about 1 cup) warm water, 110-120 degrees
15g whole psyllium husk (or 10g ground psyllium husk)
2 tsp apple cider vinegar

Add to the bowl:

225g GF Bread Flour
1 Tbsp sugar
1/2 tsp salt
1 tsp yeast (about half a packet)

Mix the dry ingredients into the wet ingredients until everything is completely combined and a sticky dough forms.

Remove the dough to a banneton or other lightly floured basket or bowl.  Cover, and let rise 1/2 hour in a warm place.  After it has risen, turn it out onto a lightly floured surface.  Gently knead the dough with lightly floured hands until you can form a ball with it.  Place the dough seam-side up back in your rising basket.  Let rise 45 minutes to 1 1/2 hours, or until a finger dent doesn't fill in quickly, but only comes halfway back.

When it's done rising, place a dutch oven or a pizza stone and an oven-safe pan in the oven and turn it on to pre-heat to 450 degrees F.  While the oven is heating gently shape your dough, trying not to deflate it.  Place the dough seam-side down on your lightly floured work surface.  Lightly flour your hands.  Gently run your hands along the sides of the dough, tucking the sides under and turning the loaf around as you go to get all edges tucked under.   The top will be more rounded than before and stretched a bit more tightly.    Brush the top with a little water.  Place the dough on parchment paper, cover the dough and let rest for 15-20 minutes while the oven heats.

When the oven is ready and the dough has completed its bench rest, score the top with a sharp blade about 1/4 inch deep in whatever pattern you want.

Carefully place the bread in the hot dutch oven or on the hot pizza stone and cover.  Cook for 15 minutes, then uncovered on the rack until the crust has a hollow sound when tapped on top, usually another 25 minutes.  Remove to a cooling rack, or for a crisper crust turn off the flame and cool in the oven with the door propped open.  Let the bread cool completely before slicing.

Enjoy some traditional gluten-free bread!


The bread looks great! I need to bookmark this one!
Gina said…
Thanks Alaine! I'm really happy with this bread recipe. Thanks for coming over and commenting!

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