Ingredients
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3 cups (475 grams) all-purpose flour
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1 ⅝ cups (410 ml) of lukewarm water
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1/4 teaspoon active dry yeast
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1 3/4 teaspoon salt
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2 teaspoons chopped fresh rosemary
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2 teaspoons chopped lemon zest
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cornmeal as needed, or extra flour
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olive oil to coat the top of bread
Directions
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1
Done
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Stir together the flour, yeast, salt, lemon zest, rosemary and lukewarm water in a large bowl to make a dough. The dough will be very sticky. |
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2
Done
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Cover the bowl and let it sit at room temperature (70F ideal) for 12 to 18 hours until it has doubled in size and formed small holes across the surface. |
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3
Done
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Scoop the dough from the bowl onto a floured surface. Use a bit of flour and fold over the dough two times into a smooth ball. |
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4
Done
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Place the dough in a cotton tea towel coated with some cornmeal, then dust the top of the dough with a bit more cornmeal. Loosely wrap the dough ball and place it in a large bowl to rise a second time for 2 hours. |
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5
Done
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Preheat the oven to 450F and place the Dutch oven with lid on for 30 minutes. |
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6
Done
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Slide your hand under the towel with the dough ball and carefully flip it into the Dutch oven. Place the lid on top and transfer to the oven. |
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7
Done
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Bake for 30 minutes, then uncover, coat top with olive oil and bake for an additional 15-30 minutes until the boule is golden brown all over. |
