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Rustic Boule - Part 1

I came across a great deal on Golden Buffalo flour the other day. I couldn't resist but buy it and bake a crunchy boule using our awesome no-knead approach with an overnight starter.

Here's the recipe:

Measure 100g all purpose flour:

Measure 100g water at room temperature:

Add a little active-dry yeast:

Stir it:

Add it to the flour:

And mix until a starter forms:

Cover the container and let it sit somewhere warm overnight.



No knead: Make the yeast do the work for you.​


Crumbs: While baking, cover the dough to obtain a crust.


Reliable: Always measure your ingredients.

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