- 1 Boule
1 packet Active Dry Yeast
1 tsp organic unrefined sugar
½ c pure water (warm between 105-110 degrees F)
2.5-3 c organic all-purpose flour
1 Tbsp activated charcoal powder
1 ½ tsp Himalayan salt
¾ c pure water (room temp)
- Mix yeast, 1 tsp sugar, and ½ c water together in a bowl and let sit until the top of mixture bubbles and foams.
- In a separate bowl, sift together flour, charcoal, and Himalayan salt.
- Transfer the flour mixture to a large bowl and make a small well in the middle. Mix yeast mixture, ¾ c water, and salt until the flour is absorbed and the dough starts pulling away from the bowl. Add more flour if necessary.
- Move dough to a floured surface and dust with flour. Pull edges up towards the center until you have a relatively smooth ball of dough. Generously coat all sides with flour.
- Flip dough (seam side down) into a floured bowl or floured proofing basket. Cover with a towel and let rest until dough doubles in size.
- Place the dutch oven (with lid) in the oven and preheat to 460 degrees F. After the oven has reached 460, let it heat for an additional 20 minutes.
- Gently flip bowl over onto parchment paper, don’t shake the dough out or you’ll lose air bubbles. Pick up the parchment paper and carefully place it in a dutch oven. Cover with lid and bake for 30 minutes. Remove the lid from dutch oven and bake for an additional 10-20 minutes. The floured parts should be light gold in color.
- Remove from oven, remove bread from oven and let cool on a wire rack. Serve warm and store leftovers in a bag or airtight container.
Omit the charcoal for a classic boule! Freshly chopped herbs are a great addition, add them to the flour mixture before you let the dough rise.