Rustic Boule with Oat Flowers
Makes 1 large loaf
Time: ~3–3.5 hours (mostly rising)
Ingredients
- 500 g bread flour (or all-purpose)
- 350–360 g lukewarm water
- 10 g salt
- 7 g instant yeast (or 20 g fresh yeast)
- Extra flour for dusting
- Rolled oats (for the flower decorations)
Method
- Mix the dough
In a large bowl, mix flour, yeast and salt. Add the water and stir with a spoon or your hand until no dry flour remains. The dough will be sticky — that’s normal. Cover and let rest 20–30 minutes. - Stretch & fold (optional but better)
Wet your hands and do 3–4 sets of stretch-and-folds every 30 minutes for the first 1.5–2 hours. After the last fold, cover and let the dough rise until doubled (about 1–1.5 hours total rising time). - Shape
Tip the dough onto a lightly floured surface. Gently shape it into a tight round ball (boule). Place it seam-side down on a piece of baking paper. - Decorate
Lightly dust the top with flour.
Take rolled oats and carefully arrange them into small flower shapes (5–6 petals each). Press them gently so they stick. Make 4–6 flowers across the top. - Final proof
Cover loosely and let rise 30–45 minutes until puffy. - Score & bake
Preheat oven to 230 °C (450 °F) with a Dutch oven or baking stone inside (or just a regular tray).
Just before baking, make one deep score down the middle of the loaf with a sharp knife or lame.
Bake:- 20 minutes covered (or with steam)
- 20–25 minutes uncovered until deep golden brown
- Cool
Lift the loaf onto a wire rack and let it cool at least 45–60 minutes before slicing.
Tips for the look in the video
- Use a generous dusting of flour so the surface looks matte and rustic.
- Press the oat petals firmly but gently so they stay put during baking.
- A single long score down the centre gives that nice “split” look you see in the finished loaf.
Would you like a sourdough version of the same recipe instead?
