During the shut-down due to COVID 19 this Spring, yeast was nearly impossible to obtain. While most people pursued toilet tissue and other household basics, yeast and flour became my obsession. I decided the pandemic was the ideal time to hone my dough making skills or lack thereof. Apparently, with most of the country on lock-down sharing the same sentiment, there was no yeast to be found on supermarket shelves or on the internet.

I spoke to my niece in Switzerland every morning. We talked mostly about food, especially making bread and pizza dough. She had apparently found yeast. There was some envy on my part, I admit. I was in the house too many days to be logical and sane. I decided to shake-down some of my neighbors and friends in order to score a packet or two of “magic.” As a result of my efforts, I  obtained some yeast, with favors now owed.

I awoke one morning to a photo sent via WhatsApp of a beautiful, crusty Boule (French bread resembling a ball). The Boule sat regally in the Le Creuset Dutch oven in which it baked. Impressive.

I called Switzerland. “Joy, I need this recipe. Is it easy?” She replied, “ Yes, very  easy, and it’s delicious.” Enough said.

This is a standard no-knead bread recipe, not an original recipe. Don’t let the steps in this recipe scare you. Make the bread once, and the preparation will become rote.                    

                                                          No-Knead Bread Recipe - French Boule

Ingredients:

3 cups of water (105 to 115 degrees)

1 tablespoon of instant yeast

6 ½ cups unbleached all-purpose flour

1 tablespoon Kosher salt

Directions:

1.       In a 5qt non-reactive container, mix water, yeast, and the kosher salt.

2.       Then add flour and mix until thoroughly incorporated.

3.       Cover the bowl loosely with wax paper; allow to rise at room temperature for two hours.

4.       Do not punch dough down. Dough makes 3 ½ pounds. Bake the dough the day it is made or refrigerate. (If refrigerating, put in a lidded non-airtight container for storage up to two weeks. The dough will be very sticky and will be easier to work with after refrigeration. If you are working with chilled dough, let it rest for 30 minutes before proceeding.)

5.       BOULE - Remove a 1-lb hunk of dough, dust with flour. Shape into a smooth ball by gently stretching dough from top to bottom, folding it over, as you go. This should take no longer than 40 seconds, do not overwork the dough. Place dough on a large piece of parchment paper, sprinkle with flour and cover. Let the dough rest for 1 to 1 ½ hours. Place a 6-quart Dutch oven on a rack in the center of a preheated 475-degree oven. Dust dough with flour and use a sharp serrated knife to cut a cross ½ inch deep into the top of the dough. Using the parchment paper as a sling, carefully place the sling with the dough into the Dutch oven. Replace the lid and bake covered for 25 minutes. Uncover and bake for an additional 15 minutes or longer, until crusty brown. Remove and cool on a wire rack.

Inspirations:

When baked, the Boule lasts for a few days when wrapped in foil. Guests are extremely impressed to see a homemade loaf of bread these days with no artificial additives.

I like to serve the bread with a good-quality European butter that contains sea salt, such as Les Pres Sales (from Belgium).  An equally enjoyable way to enjoy is with high-quality olive oil infused with herbs for dipping. I always have on hand McCormick herb grinder seasoning in Italian Herb or Herbs de Provence. Just a few grinds added to the oil and its Magnifique!