The boule is one of Europe's greatest and most traditional forms of bread. It is often made with rye or other whole-grain flours but also works well as a rustic white made from French Dough.
The amount of water needed in this recipe will vary according to the temperature and humidity of your kitchen. On a cool, dry day you may need up to 10 ounces of water in step 2 to create a sticky dough. (It should cling to the bowl and look craggy.) Don't worry if the mixture feels too wet and loose when you begin kneading -- the flour will absorb the water as you stretch and fold the dough.