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White Boule

  • 20 minutes, rising time 2 hours (approximately)
  • 40 minutes
  • 1 loaf
White Boule

This recipe makes a wonderful large loaf that is divine fresh or to my mind even better toasted and layered with butter and home-made jam.


  • about 2 cups tepid water
  • 2 teaspoons active dry yeast or 5 teaspoons Surebake yeast
  • ¼ teaspoon sugar
  • 4½ cups high-grade flour
  • 2 teaspoons salt


  1. Stir ½ cup of the water with the yeast and sugar and set aside for about 3-5 minutes until the yeast becomes slightly frothy.
  2. Sift the flour and salt into a large bowl and make a well in the centre. Pour in the yeasty liquid and half of the remaining water. Mix with one hand, adding more water as needed to form a sticky mass.
  3. Turn out on to a lightly floured board and just bring together. It will look untidy. Cover with a clean, slightly dampened tea towel and leave for 10-15 minutes. This allows the gluten to rest and makes the dough easier to knead.
  4. Knead for about 7-10 minutes until the dough is supple. Turn over in a greased bowl, cover with plastic wrap and then a towel and stand aside in a warm, draught-free place until doubled in bulk. In summer this may take 1-1½ hours and in winter up to 2-2½ hours.
  5. Turn the dough over, gently deflate and shape into a loaf. Place in a well-greased large loaf tin and cover with a loose, clean coth. Stand in a warm place until doubled in bulk. Preheat the oven to 220ºC.
  6. Reduce the heat to 200ºC and bake for 35-40 minutes until the loaf is well risen, brown and sounds hollow when tapped from underneath. Transfer to a cake rack to cool.

Cooks Tips

Surebake is a New Zealand Branded product that includes dried yeast granules with dough improvers.

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