Rouge De Bourdeaux Rye Boule Recipe
Boule, Beurre Rance, Accoutrements
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Rye Boule
Beurre Rance (Aged/Clarified Butter with Sherry & Spice Notes)
Accoutrements
Method
Rye Boule
- 1
Activate yeast
In a small bowl, combine lukewarm water (1 3/4 cups) and brown sugar or barley malt syrup. Sprinkle the active dry yeast over the surface and let sit 5–8 minutes until foamy. If it doesn't foam, discard and start with fresh yeast.
- 2
Mix dry ingredients
In a large bowl or the bowl of a stand mixer, whisk together bread flour (3 1/2 cups), rye flour (1 cup), whole wheat flour (1/2 cup) and fine sea salt (2 tsp) until evenly combined.
- 3
Combine wet & dry
Make a well in the flour mixture. Add the foamy yeast mixture and softened unsalted butter (2 tbsp). Mix with a wooden spoon until a shaggy dough forms. If using a stand mixer, use the dough hook on low speed for about 2 minutes to incorporate.
- 4
Knead
Knead by hand on a lightly floured surface for 8–10 minutes until the dough is smooth and slightly elastic but still slightly sticky (or 6–8 minutes in the stand mixer on low-medium). The rye content will keep the dough denser than a plain white loaf.
- 5
First rise
Lightly oil a large bowl with olive oil (1 tsp). Place the kneaded dough seam-side up in the bowl, turn to coat lightly in oil, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until nearly doubled, about 1 to 1 1/2 hours depending on ambient temperature.
- 6
Shape the boule
Gently deflate the dough on a lightly floured surface. Shape into a tight round boule by folding edges to the center, then flip seam-side down and cup your hands around the dough while rotating to build surface tension. Place seam-side up in a well-floured banneton or a bowl lined with a floured towel.
- 7
Second rise (proof)
Cover the shaped boule with a damp cloth or plastic wrap and let it proof at room temperature for 45–60 minutes, or refrigerate for an overnight cold fermentation (8–12 hours) for more flavor. The dough should puff noticeably but not double.
- 8
Preheat oven
Place a Dutch oven or baking stone in the oven and preheat to 475°F (245°C) for at least 30 minutes. If using a Dutch oven, have the lid ready.
- 9
Score & bake
Carefully invert the proved boule onto parchment paper. Using a lame or sharp knife, score the top with a 1/4-inch-deep cross or a single long slash. Transfer the boule (on the parchment) into the preheated Dutch oven or onto the baking stone. If using a Dutch oven, replace the lid. Bake covered for 20 minutes at 475°F (245°C) to trap steam, then remove the lid, reduce heat to 430°F (220°C), and bake an additional 20–25 minutes until the crust is deep golden-brown and internal temperature reaches 200–205°F (93–96°C). Total bake time ~40–45 minutes.
- 10
Cool
Remove the boule from the oven and transfer to a cooling rack. Let cool at least 1 hour before slicing to allow crumb set and full flavor development.
Beurre Rance (Aged Butter Preparation)
- 11
Clarify butter (optional)
In a small saucepan over low heat, melt the unsalted butter (1 cup) gently. Skim foam from the surface and let the milk solids settle. For a true beurre rance note, you can brown the milk solids lightly until nutty (be careful — only a light color) then strain through cheesecloth to remove solids. Alternatively, proceed without browning for a cleaner flavor.
- 12
Infuse & age
Return the clarified or melted butter to a clean bowl. Stir in dry sherry (1 tbsp), white wine vinegar (1/2 tsp), and freshly ground white pepper (1/4 tsp). Grate or finely crumble the small piece of aged cheese rind into the butter for savory depth (about 1–2 tbsp worth). Add fine sea salt (1/2 tsp) and taste — adjust salt or sherry to preference. Cover and refrigerate for at least 4 hours to let flavors meld; for best flavor, let sit 24 hours.
- 13
Bring to spreadable
Before serving, let the beurre rance come to room temperature (about 20–30 minutes) so it is easily spreadable. If you clarified and removed milk solids, re-whisk briefly to reincorporate any separated liquids and fat for a smooth texture.
Accoutrements & Serving
- 14
Prepare accoutrements
Arrange cornichons (3/4 cup halved), pickled red onions (1/2 cup), whole grain mustard (1/4 cup) and soft-ripened cheese (1/2 cup) on a serving board. Tuck in fresh thyme sprigs for aroma.
- 15
Slice and serve
When the boule has cooled at least 1 hour, slice with a serrated knife into 1/2-inch to 3/4-inch slices. Serve each slice with a smear of beurre rance, a dollop of whole grain mustard or soft-ripened cheese, and accompany with cornichons and pickled onions. Garnish with thyme leaves if desired.
- 16
Storage
Store leftover bread wrapped in a linen bag or paper bag at room temperature for up to 2 days; freeze sliced for longer storage. Keep beurre rance refrigerated in an airtight container for up to 1 week; bring to room temperature before serving.