New This Month

Artisan Boule

Recipe photo courtesy of Mike Krautter

Yes, you can create bakery-level bread in your own oven! Here's how Martha makes the classic round loaf known as a boule.

Source: Martha Bakes, Episode 1003





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How would you rate this recipe?
  • cdjkeles
    27 JAN, 2019
    Put the loaf in middle of rack and it burnt the top of the loaf. Will move rack to bottom next time. Otherwise a good tasting bread.
  • MS12241008
    8 AUG, 2018
    This makes a very nice, large rustic crust bread. Tastes great -- and I was even able to score the it! I'm definitely making this again.
    • CKL17495622
      30 NOV, 2018
      I agree that kosher salt (the flaked ) makes this loaf too salty. Just tried it with fine ground sea salt. I bit better. My dough is a bit wet no matter what type of salt I use. Suggestions?
  • CKL17495622
    20 NOV, 2018
    I love this bread as does my family. I used coarse kosher salt for making this and I felt it tasted a bit too salty. Do you recommend fine salts for this?
  • moubhatt205
    23 JUL, 2018
    Its really yummy recipe.Love it to try.
  • MS112627373
    22 JUL, 2018
    Wow! This is now my go-recipe for white bread. Next time I'd like to try rolls or a baguette or two... I've had to make the following adjustments to suit my pantry: (1) I added 3 teaspoons of gluten to my all-purpose flour, and (2) I only stock instant yeast so I added it to the flour as I always do. The poolish was left overnight.

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