Country White Boule
Recipe type: High Altitude Baking
  • 1 cup warm water (105-110 F)
  • 1¾ teaspoons dry yeast
  • 2¼ cups all-purpose flour
  • 1¼ teaspoons salt
  • 3 teaspoons sugar
  1. Activate the yeast by sprinkling it over the warm water in a medium-sized bowl.
  2. Let the yeast sit for about 5 minutes, until it is foamy and bubbling. This signals that the yeast is working.
  3. Add the flour, salt, and sugar. Gently mix together until a dough starts to form.
  4. On a lightly floured surface, knead the dough for 10-12 minutes, adding a little extra flour here and there if needed.
  5. The dough will be ready when it is smooth, elastic, and forms a "gluten window".
  6. A "gluten window" is when a small piece of dough can be stretched between your fingers into a small square shape without tearing. It will be thin and you can almost see through the dough.
  7. Place the dough in a lightly buttered bowl and turn once to coat.
  8. Cover with plastic wrap and let proof for about 30 minutes, until the dough has doubled in size.
  9. Punch the dough down and either refrigerate until you want to proceed with the recipe, or if you wish to continue, shape the dough into a small round ball- called a "boule".
  10. Place the ball on a parchment-lined baking sheet and cover with lightly buttered plastic wrap. Let the dough proof until doubled in size, about 30-35 minutes.
  11. When the dough has proofed, brush the top and sides of the boule with water.
  12. Using a sharp razor or knife, make two slashes in a cross pattern on the top of the dough.
  13. Preheat your oven to 365 F.
  14. Bake the bread for 35-40 minutes, until the outside and bottom are a golden brown and the boule sounds hollow when tapped.
  15. Enjoy warm, or once cooled, keep the bread airtight and enjoy it for as long as it manages to last.
Recipe by High Altitude Bakes at