Classic French Boule Recipe with Poolish

Learn how to make this large round classic French boule recipe using a poolish to leaven the bread for a delicious dark brown …


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About the Author: Chef Billy Parisi


  1. I know this is old but the directions imply that there is leftover bread flour (50 g) to be added to the wheat flour mixture but in the instructions for the poolish says to use all the 550 grams of bread flour. So in total its 600 grams of bread flour?

  2. France and Poland have long been allies with close cultural ties. "Poolish" is actually from Poland and when pronounced by the French, became "poolish".
    The Italian, slightly different version, is called a biga which is pronounced bee-gah – not big-ah.

  3. Tried so many other YouTube baker's recipes and they never came out right. Used your one 3 times now and perfect every time. I reduced the time of baking with the lid off to 8 minutes and the crust is great – soft but still has texture.

  4. Made this recipe, turned out great, didn't use any special flour, too novice for all of that but I did throw in a bit of rosemary, and also used a cast iron to cook it, followed the same cooking instructions, covered 30 uncovered 20-25 min.

    Quick question if anyone can answer it: can I use this dough for baguettes? By that I mean instead of resting and proofing it in a round shape doing it in a baguette shape? (This recipe would likely easily yield close to 6 baguettes)
    I'm guessing the cook time would be different, probably 20-30 min, you'd have to put a dish with water on the bottom rack of the oven to humidify the oven and spray water on them periodically to create a nice crust. But curious if it would work well. I guess I'll just have to try if no one answers before the

  5. I followed all the steps and I am so happy how this has worked out beautifully, thank you! I just wondered whether it won't succeed just as good when I use half of the amounts, because, ehrm… I live alone and this gigantic load is almost intimidating 🤪

  6. I finished this this recipe today. It turned out magnificently!! I noticed the video has different flour measurements than the printed recipe. I used the printed recipe, since most printed recipes have corrections from the video. I wasn’t able to use my clay baking cloche as I usually would since the loaf was much too large, so I used the pizza stone method described in the video and covered the loaf with my wok cover. It worked perfectly but did rise up a bit since it wasn’t quite wide enough as the dough expanded. All in all, I wouldn’t change one thing in this recipe. It was perfect and very tasty.

  7. I’m a home bread baker and have made straight dough yeast and sourdough breads. Yesterday I experimented with a poolish and made baguettes. I was very impressed. The final dough after mixed kept bubbling as I went to shape. Large holes and a crunchy crust.

  8. Hi Billy, loved the inspirational video. I made the polish yesterday evening but this morning it has barely risen, I wonder if overnight my house wasn’t warm enough and it’s stormy today 🙁 can I add a little more yeast and warm water and try it in another couple of hours?

  9. I’m sorry but what you do in the video, what you list for ingredients and “instructions” you wrote, do not add up correctly . I’m a bread maker so it wasn’t a problem for me but you might look at that? Thank you for the video and polish recipe!

  10. I like this video Billy. You are a good speaker. I will try this recipe. By the way, I use a Dutch oven on 450F with the lid on for 20 minutes and then taken it off, spray it with water and put it back in for 15 minutes. This is a different recipe of course. I think everyone should have a dutch oven. It's a must item!

  11. The recipe looks simple and do-able. The only issue I noticed is the crumb looked little closed (tight) when it was cut open in the end. Does it need deeper slitting prior to baking, since it didn't seem to get much oven spring?

  12. Well, I am one who has to experiment, and I have been playing with the poolish. After learning about the fruit yeast water for a yeast source I wondered if it could be done from Kombucha, which is a yeast based fermented liquid. If you use the sludge from the bottom of the bottle, it has more yeast in it than the liquid. I have never been able to get the poolish to double in size, seems to settle down at about a 50% increase. No idea why. So, I use that for my base and add a tiny bit of yeast, and then it will double. It has a really distinct sour flavor to it, and I prefer that to the flavor I can get from standard yeast. This pandemic has made me get back into baking….

  13. The total flour in the recipe shows 550 g for bread flour. I see the 550g is added at the beginning, but then another 50g is added after the 24 hour period. Is it correct to say the total amount would be 600g? Sorry if I'm missing something, just don't want to mess it up!

  14. Thank you so much! I've been making this bread every weekend and we don't need bread from the store anymore. Absolutely delicious and the whole family loves it. And love the mixing bowl over the bread trick because I don't have a dutch oven. Perfect!

  15. may i offer a variation? cook it at maximum heat (260° C = 500 F or higher) under the lid for 20 minutes. then, without the lid, lower the temperature to 160° C and cook it for another 60-80 minutes. it creates a crust which grows deeper into the inside. greets from europe!

  16. Thank you for this wonderful recipe. I’ve made this bread today and it’s come out amazing. I slightly changed the recipe by increasing the initial yeast amount to 4gr for the poolish, which was placed into the fridge overnight. My kitchen is around 15C so I wasn’t sure how the poolish would react if I keep it in the room temperature. Also, I have a pizza steel, my oven got really hot so much so that the crust was set with 15 minutes remaining to fully cook – uncovered. So I had to use foil to prevent it getting any darker. Again, thank you 🙏🏻

  17. Looks great – I have my first poolish bubbling away since this afternoon.

    Money saving hint: those 6 quart plastic containers with lids in this and other bread videos are EXPENSIVE. However Home Depot sells food grade 2 and 3 gallon pails and lids to match (8 quart & 12 quart respectively) for about $5 plus another $3 for the lids.

    And yes, those new, clean, empty paint buckets are ‘food grade’ plastic: they’re made from High Density Polyethylene (HDPE). A web search will confirm what food grade really means.

    Update: the 3 gallon was a little too tall and awkward to work with, next time I’m at HD I’ll pick up a 2 gallon bucket

  18. I like to control my temperature by placing it in the sink and filling it with warm water.. I use a thermometer to get the water to around 103deg and then each time i fold it reset the temp.

  19. Looks amazing, and I will split the dough after folding into two loaves as I love all the crust! Question (for anyone): If I don't want a loaf with as much whole wheat, has anyone done it with more bread flour as a ratio? What is the difference in hydration?

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