No-Knead Rustic Artisan Boule Bread Recipe (Homemade)
Crusty, Golden, and Foolproof
Hey, fellow home bakers! Are you ready to create a bakery-worthy artisan loaf with minimal effort and maximum flavor? This no-knead rustic boule is the ultimate beginner-friendly bread, requiring just a handful of ingredients, a little patience, and a Dutch oven to work its magic.
Imagine slicing into a golden, crackly crust with a soft, airy interior—perfect for slathering with butter, pairing with soup, or crafting next-level sandwiches. Best part? No kneading, no fancy techniques—just time doing the hard work for you.
Let’s dive in!
Why You’ll Love This Bread
✅ No kneading required – Just mix, let it rise, and bake!
✅ Amazing crust & chewy texture – Like a bakery loaf, but homemade.
✅ Minimal hands-on time – Prep in 5 minutes, wait, then bake.
✅ Perfect for beginners – Foolproof and impressive!
What is a Boule? 🍞
A boule (pronounced bool) is a classic French-style round loaf of bread. In fact, boule literally means “ball” in French! Unlike a baguette or sandwich loaf, a boule is shaped into a rustic, free-form round and baked to perfection, often in a Dutch oven to achieve a crispy, golden crust with a soft, airy crumb inside.
Boules are incredibly versatile—you can make them plain, add mix-ins like herbs or cheese, or turn them into sourdough with a natural starter. Their shape makes them perfect for slicing, tearing, and even hollowing out for soups and dips. Plus, they have an artisan look and texture that screams homemade bakery magic.
Think of a boule as the ultimate blank canvas for your bread-making adventures—it's simple, rustic, and incredibly rewarding to make this French boule!
Ingredients You'll Need
Dry Ingredients:
400g (3 cups) all-purpose flour
10g (2 tsp) salt
5g (1½ tsp) active dry yeast
Wet Ingredients:
350ml (1½ cups) warm water (100°F/38°C; not hot!)
Optional Toppings:
Cornmeal or rice flour (for dusting)
1 tbsp olive oil (for brushing)
Sesame seeds or coarse sea salt (for extra crunch)
What You’ll Need
Large mixing bowl
Wooden spoon or spatula
Plastic wrap or clean kitchen towel
Bread Pan or Dutch oven (or heavy pot with a lid)
Parchment paper
Proofing basket or a large bowl with a clean kitchen towel will also do
Lame or a sharp knife or scissors
Step-by-Step Instructions
Step 1: Mix the Dough (5 Minutes)
In a large mixing bowl, whisk together the flour, salt, and yeast.
Slowly pour in warm water, mixing with a wooden spoon or spatula until all the flour is incorporated. The dough will be shaggy and sticky—totally normal! You can use a stand mixer, but for this recipe I leave it out because I don't want to clean up the extra mess.
Cover the bowl with plastic wrap or a damp towel and let it rest at room temperature for 12-18 hours for the first rise (overnight works best!).
💡 Why the long wait? The slow fermentation develops gluten and flavor, giving you an airy texture without kneading!
Step 2: Shape the Dough (2 Minutes)
After the dough rise, it will be bubbly and will have doubled in size.
On a lightly floured surface and your hands, then gently scoop the dough out.
Fold it over itself a couple of times to form a rough ball (don’t overwork it—keep those air bubbles!).
📌 Pro Tip: If the dough is extra sticky, dust it with a bit more flour, but don’t add too much—sticky dough = better bread!
Step 3: Second Rise (2 Hours)
Place dough ball onto a parchment-lined bowl or proofing basket.
Cover with a towel and let it rise for another 2 hours.
💡 Quick hack: If you’re short on time, place the dough in a slightly warm oven (no more than 90°F/32°C) to speed up the rise.
Step 4: Bake the Bread (45 Minutes)
Preheat the oven to 450°F (232°C) with the bread pan or Dutch oven inside for 30 minutes (this mimics a professional steam oven!).
Once hot, carefully tip the dough on a sheet of parchment paper.
Score the top with a sharp knife (a simple "X" or 3 slashes work great!). If you don't have a bread lame then simple use some kitchen scissors and cut 5 big incisions around the top of the dough. Alternative a sharp razor blade can also be used to score the bread.
Place the bread with the parchment paper carefully into the bread pan and Cover with the lid and bake for 30 minutes.
Remove the lid, and bake for another 15-20 minutes, until deep golden brown. The baking time may vary, you basically want a nice deep golden brown color, ince you've achieved that, you're done.
Step 5: Cool & Enjoy!
Remove from the Dutch oven and place on a wire rack to cool with a rest period of at least 1 hour (resist the urge to slice too soon—it’s worth it!).
Enjoy the crunchy crust and soft, airy crumb with butter, cheese, soup, or on its own!
When cutting into it use a serrated bread knife to slice into it.
Tips for Perfect Artisan Bread
🥖 Use a scale – Measuring by weight (grams) = accuracy and consistency.
🔥 Water temp matters – Too hot = dead yeast. Stick to 100°F (38°C).
🔪 Don’t forget to score – Helps the bread rise and look amazing!
🕰 Plan ahead – The long rise is what makes this bread incredible.
Why This Recipe Works
This no-knead method allows time and fermentation to develop gluten naturally. The Dutch oven traps steam, giving the bread that crispy, golden chewy crust you’d expect from a high-end bakery. Minimal effort, amazing results!
Final Thoughts
This rustic artisan bread recipe is so easy yet incredibly rewarding and there's nothing like making good bread at home. Whether you're a seasoned baker or a first-timer, this will quickly become your go-to homemade bread recipe.
Give it a shot and tag me @hungerhugs if you bake this beauty—I’d love to see your crusty creations! 🍞✨
Happy baking! 🥖💛
