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Quick No-Knead Rustic Boule with Bread Booster

Quick No-Knead Rustic Boule with Bread Booster




1- 8” round loaf


1 hour 45 minutes


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  • 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



  1. 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.
  2. 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.
  3. 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.

Tip: Try to use as little flour as possible when shaping your dough to prevent it from becoming too dry.


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