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Quick No-Knead Rustic Boule with Bread Booster

  • Intermediate
  • 1- 8” round loaf
  • 1 hr 45 min
Baking Success Or Baking Mess


3-1/2 cups all-purpose flour
5-1/4 teaspoons Fleischmann's® Bread Booster™
1 (2-1/4 tsp) envelope Fleischmann's® Quick Rise Yeast
1-1/2 teaspoons sea salt
1-1/2 cups very warm water (120 to 130°F)*
4-quart oven-proof pot, Cast Iron or stainless steel with a lid


In a large bowl blend together all ingredients until

moistened and well combined. Cover with

plastic wrap and let rest 20 minutes.

Uncover the bowl, using wet hands gently lift and pull the dough from

the sides and fold over the middle, repeat 4 times, turning the bowl as you go

around. Cover with plastic wrap and let

rest until doubled in size, about 30 minutes.

Preheat your oven to 450°F, using a large 4-quart cast iron

or stainless-steel, oven-proof Dutch oven pot with a lid, place the pot in your

oven, positioned on the bottom rack and preheat for at least 30 minutes. Turn

out dough onto a lightly floured surface.

Using the same pull, stretch and fold over method to shape your dough, gently

pull the outer edge of the dough and bring into the center. Work your way around the dough, pulling about

6 times, do this twice until you have a round ball. Pinch the dough together in the middle to

seal the seam. Turn dough over onto a

large piece of parchment paper, placing seam side down, let rise for 20 minutes

or until dough springs back when poked.

Once your oven and pot are preheated, and your dough is

ready to bake, carefully remove the hot pot from the oven. Using a sharp knife, make a few slits on the

surface of your dough, pick up your dough using the parchment paper and

carefully lower into the pot. Place the

lid on and place in the oven and bake at 450°F for 20 minutes. After 20 minutes, remove the lid, lower the

temperature to 425°F and continue to bake another 30 minutes until the crust is

medium golden brown. Turn off heat and

allow the bread to cool in the oven by cracking open the door slightly for

about 20 minutes. Remove from oven and

place on wire rack to continue cool completely, at least one hour.


Try to use as little flour as possible when shaping your

dough to prevent it from becoming too dry.

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