ARTISAN BOULE
Yes, you can create bakery-level bread in your own oven! Here's how Martha makes the classic round loaf known as a boule.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes one 10-inch loaf
Number Of Ingredients 10
Steps:
- Poolish: In a small bowl, stir together yeast, water, and bread flour until it has the consistency of thick pancake batter. Cover with plastic wrap and let stand at room temperature 8 to 12 hours.
- Dough: In a liquid-measuring cup, stir together yeast and water until yeast is dissolved. Place poolish and both flours in the bowl of an electric mixer fitted with the dough hook attachment. Add yeast mixture and mix on medium-low speed until a sticky dough forms, about 2 minutes. Add salt and increase speed to medium-high; mix until dough is smooth and elastic, and cleans sides and bottom of bowl, about 9 minutes. Scrape dough onto a lightly floured surface and gather into a ball with oiled hands, then transfer to a large oiled bowl. Cover with plastic wrap and let rise in a warm spot until doubled in bulk, 1 1/2 to 2 hours.
- On a lightly floured surface, pat dough into a 12-by-10-inch rectangle with one short side parallel to edge of work surface. Fold dough into thirds, aligning edges carefully. Fold dough in half. This completes one turn. Flip dough so seams are facing downward and gently shape into a ball. Return to oiled bowl and cover with plastic wrap. Let rise in a warm spot until doubled in bulk, about 1 hour.
- Preheat oven to 450 degrees with a pizza stone on center rack, and a cast-iron skillet on rack below. Be sure to remove any additional racks from oven.
- Place a sheet of parchment on a pizza peel or unrimmed baking sheet and lightly dust with flour; set aside. On a lightly floured surface, repeat folding process to complete a second turn. Gather corners of dough and pinch together, then flip dough over, shaping into a tight ball. Transfer dough, seam-side down, to prepared pizza peel, adjusting shape as needed. Loosely cover with oiled plastic. Let stand in a warm spot until puffy and full of air, about 45 minutes.
- Lightly dust surface of bread with flour. Using an oiled razor blade or a very sharp knife, score surface in a decorative pattern. Working as quickly as possible, carefully slide parchment from peel onto pizza stone. Pull just enough of heated skillet out of oven to add ice before closing oven door. Bake until bread is deep golden brown and an instant-read thermometer inserted into center reads 205 degrees, 45 to 50 minutes. Transfer to a wire rack and let cool completely before serving.
ARTISAN BOULE BREAD
First, don't let the long list of instructions turn you away . . . it's very simple! This is my version of Artisan Bread in Five Minutes a Day (by Jeff Hertzberg and Zoe Francois), a revolutionary approach to bread baking. Actually it's a combination of Five Minute Bread and Cook's Illustrated Recipe #290761. Perfect answer to a busy life . . mix once and store in the refrigerator. (See list below of other uses for this recipe). When you're ready to bake take out the amount of pre-mixed dough needed and store the rest in the refrigerator for up to 10 days. The flavor will be similar to sourdough, developing more intensely over the days of storage. Preparation time indicated does not include pre-fermentation time, which can vary from 3 hours to 10 days. Special equipment needed: Large (5 - 6 qt.) plastic container with lid (not air tight) and a baking stone or a 5 qt. dutch oven (depending on your choice of baking methods). I've found that it's best to line a basket or bowl with parchment paper; let the bread rise, and then back in a preheated dutch oven. Note that the beer used in this recipe must be a lager; DO NOT USE AN ALE as they use a different type of fermentation. Do not use glass jars with screw tops (they could explode from the trapped gases).Lidded plastic buckets designed for dough storage are readily available -- I purchased mine through King Arthur Flour. Other ideas for use: Pita Bread: Recipe #310219 Lavash: Recipe #310451 Baguette: Recipe #317472
Provided by Galley Wench
Categories Yeast Breads
Time 40m
Yield 4 1 pound loaves
Number Of Ingredients 6
Steps:
- Mixing and Storing the Dough:.
- Note: If measuring flour rather than weighing, don't press down into the flour as you scoop it in with dry-ingredient measuring cups, By gently scooping up flour, then sweeping the top level with a knife or spatula.you willl get a more accurate measurement.
- In large plastic storage container (with lid) mix together the flour, yeast and salt.
- Add all the liquid at once and mix with a wooden spoon.
- If mixing becomes too difficult to incorporate all the flour with the spoon, reach into the mixing bowl with very wet hands and press the mixture together. Note: kneading isn't necessary.
- When everything is uniformly moist without dry patches your mixing is complete. This should take only a few minutes.
- The dough will be wet and loose enough to conform to the shape of its container.
- Cover with a lid (not airtight) that fits well on the container. Allow the mixture to rise at room temperature until it begins to collapse, or at least flattens on the top, about 2 hours, depending on the room's temperature and the initial water temperature. Longer rising times, up to about 5 hours, will not harm the result.
- You can use a portion of the dough anytime after this period. Fully refrigerated wet dough is less sticky and easier to work with than dough at room temperature. So the first time you try this method, it's best to refrigerate the dough overnight, or at least 3 hours, before shaping a loaf.
- The breads flavor improves with the retardation, so suggest you wait at least 24 hours before baking the first loaf! Dough may be stored in the refrigerator for up to 10 days.
- To bake Boule (Round Loaf):.
- First, prepare a pizza peel by sprinkling it liberally with cornmeal to prevent the loaf from sticking (or use parchment paper).
- With wet hands, pull up one end of the refrigerated dough. Using a serrated knife, cut off a 1-pound, or grapefruit-size, piece of dough. Hold the mass of dough in your hands; if it sticks, add a little flour until the dough no longer sticks to your hand. Gently stretch the surface of the dough on all four sides, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off. The bottom of the loaf may appear to be a collection of bunched ends, but they will flatten out during resting and baking. The dough ball should be smooth and cohesive and take no more than 30 to 60 seconds to shape.
- Now it's decision time, which method to use for baking.
- COVERED POT METHOD:.
- Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 60 - 90 minutes.
- About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 450 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough.
- Carefully remove pot from oven and remove lid.
- Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge).
- Cover pot and place in oven.
- Reduce oven temperature to 425 degrees and bake covered for 20 minutes.
- Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 200 degrees, 10 to 15 minutes longer.
- Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.
- BAKING ON GRILL:.
- First make a 'pillow' of aluminum foil and place in the bottom of the pot. This prevent the bottom from burning. To assure that the bottom does not burn, I also place the pot on a heat diffuser. Preheat the grill and pan to 450 degrees . . . from here follow the oven directions above.
- BAKING ON STONE::.
- Place the shaped ball on the prepared pizza peel (or parchment paper), cover and allow to rest 60 - 90 minutes.
- Place a baking stone on the lowest rack of the oven.
- Place an empty broiler tray (I use my cast-iron skillet) on an oven shelf, making sure it will not interfere with the rising bread as it bakes.
- Preheat oven to 450 degrees 20 minutes before baking.
- Spray top of dough with cold water (which allows a knife to slash through the dough without sticking). Use a serrated bread knife to slash a 1/4-inch-deep cross or tic-tac-toe pattern onto the top.
- Slide the loaf off the pizza peel onto the preheated baking stone using a quick, forward jerking motion. If using parchment just lift off peel and place on stone.
- Pour 1 cup hot water into the broiler tray and close oven door to trap steam.
- Bake about 30-35 minutes, or until the crust is nicely browned and sounds hollow when tapped.
- The loaf will crackle, or "sing," when initially exposed to room-temperature air.
- Allow to cool on a wire rack for best flavor, texture and easy slicing.
- Store remaining dough in the refrigerator in your lidded container and use during the next 10 days.
- Additional ideas on how to use this recipe:.
- Pita Bread: Recipe #310219.
- Lavash: Recipe #310451.
- Flatbread: Recipe #TBA.
Nutrition Facts : Calories 793.1, Fat 2.3, SaturatedFat 0.4, Sodium 1756.9, Carbohydrate 160.1, Fiber 6.7, Sugar 0.6, Protein 23.2
More about "crusty french boules food"
HOW TO MAKE A RUSTIC BOULE | INSTITUTE OF CULINARY EDUCATION
From ice.edu
- Add flour on top of the water, and then follow with the salt. Stir until a dough is formed.
- Transfer the dough to a surface and knead until completely smooth and elastic, about 10 minutes.
- Using a non-stick spray, spray a bowl and place dough into the bowl. Cover with plastic wrap and let dough rest for 30 minutes. Turn dough and then allow to rest until doubles in size, another 30 minutes.
- While bread is proofing the final time, place dutch oven in oven and set temperature to 450 F. Once bread is proofed, bake at a 450 F for 25 minutes covered and then another 25 minutes with the lid off, until fully baked or reaches at least 190 F internal temperature and golden brown.
CHEWY, CRUSTY FRENCH BOULE BY VANILLA & LACE - PETITCHEF
Web Mar 30, 2010 a stand mixer 4 cups bread flour 2 tsp yeast 2 tsp salt You'll need 4 cups bread flour. Reserve 1/4 c for countertop and kneading and …
From en.petitchef.com
4.5/5 (2)Cuisine en
From en.petitchef.com
4.5/5 (2)Cuisine en
BASIC SOURDOUGH BOULE BREAD RECIPE - FOOD & WINE
Web Jul 9, 2020 1 tablespoon (1/4 ounce/9 grams) kosher salt Wheat germ or white rice flour, for dusting Directions Prepare the levain Stir together warm water and sourdough starter in a large bowl until evenly...
From foodandwine.com
From foodandwine.com
CLASSIC FRENCH BREAD: BOULE | SPECTACULARLY DELICIOUS
Web Mar 20, 2016 AUTHENTIC FRENCH BOULE Recipe lifted from the pages of Bon Appetit magazine Poolish (bread starter) 1/8 teaspoon active dry yeast 117 grams (3/4 cup plus 2 Tablespoons) whole wheat flour 75 …
From spectacularlydelicious.com
From spectacularlydelicious.com
CRUSTY WHEAT BOULE - EATINGWELL
Web Dec 22, 2020 Step 1 Place a 5-quart or larger cast-iron, enameled cast-iron or ceramic pot with a lid in the oven; preheat to 450°F. Step 2 Meanwhile, lightly dust a piece of parchment paper and your hands with …
From eatingwell.com
From eatingwell.com
A SIMPLE BOULE » HUMMINGBIRD HIGH
Web Nov 20, 2013 Let the dough rest for about 40 minutes. About half-way through the rest, put the Dutch oven (or baking stone) in the oven and preheat to 450 (F).
From hummingbirdhigh.com
From hummingbirdhigh.com
CLASSIC FRENCH BOULE RECIPE WITH POOLISH - CHEF BILLY PARISI
Web Jun 14, 2019 Making a Boule With Poolish 1. Mix together 50% of the total flour with 62% of the total water at 80° to 82° and a small amount of yeast in a large container until completely combined. Cover and let sit at room …
From billyparisi.com
From billyparisi.com
BOULE RECIPE | WILLIAMS SONOMA
Web Directions: Prepare all your ingredients at your workstation. Warm the ceramic bread bowl by filling it with hot water, then, pour out the water and pat dry. Add the flour, yeast, and …
From williams-sonoma.com
Servings 8Total Time 55 mins
From williams-sonoma.com
Servings 8Total Time 55 mins
NO-KNEAD CRUSTY BOULE RECIPE - FOOD HOUSE
Web Boule: An Easy No-Knead Bread Recipe. Preheat oven to 450°. Place a shallow metal pan (not glass, Pyrex, or ceramic) on the lowest rack and have a cup of very hot water ready. …
From foodhousehome.com
From foodhousehome.com
CRUSTY FRENCH BOULE RECIPE - FOODHOUSEHOME.COM
Web Crusty French Boules Recipe Place a semolina- or cornmeal-dusted piece of parchment paper onto a baking sheet. Gently place the ball (s) of dough on the baking sheet, seam …
From foodhousehome.com
From foodhousehome.com
HOW TO BAKE CRUSTY FRENCH BREAD USING YOUR DUTCH OVEN
Web Apr 24, 2020 Let the dough rest – 30 minutes. Scale and Pre-shape- 15 minutes. Preheat oven ( with stone and Dutch oven inside) Final Shape and Proof- 45 minutes. Bake in …
From betterbakerclub.com
From betterbakerclub.com
FRENCH-STYLE COUNTRY BREAD RECIPE | KING ARTHUR BAKING
Web Gently place the ball (s) of dough on the baking sheet, seam-side down. Cover the bread gently with lightly greased plastic wrap, and let it rise until it's puffy and about 40% to …
From kingarthurbaking.com
From kingarthurbaking.com
RUSTIC FRENCH BOULE IN A DUTCH OVEN - A PINCH OF SALT
Web Mar 3, 2019 1 1/2 cups warm water, about 110 to 115F. Directions. In a large bowl, whisk flour, sugar, salt and yeast until well mixed. Pour in warm water and use a wooden spoon …
From cupofsugarpinchofsalt.com
From cupofsugarpinchofsalt.com
36 HOURS IN ROTTERDAM, THE NETHERLANDS - THE NEW YORK TIMES
Web 11 hours ago You’ll glimpse more photogenic spots, too, like the attractive new parks and townhouses of Katendrecht (a red-light district until the 1980s) and the immense white …
From nytimes.com
From nytimes.com
RUSTIC FRENCH BOULE BREAD – NEW DANVILLE STORE
Web New Danville’s RUSTIC FRENCH BOULE Bread is absolutely wonderful. Crusty on the outside, soft on the inside, and so EASY to make! Just add water, mix, cover with plastic …
From new-danville.myshopify.com
From new-danville.myshopify.com
CLASSIC FRENCH BOULE - A BEAUTIFUL PLATE
Web Nov 8, 2011 3 cups (680g) warm water (95°F/35°C) 1 tablespoon + 1½ teaspoons active dry yeast 1 tablespoon + 1½ teaspoons (18g) Diamond Crystal kosher salt 4 cups …
From abeautifulplate.com
From abeautifulplate.com
BOULE RECIPE | WILLIAMS SONOMA
Web This rustic French-style bread recipe can be made with KitchenAid’s Ceramic Bread Bowl. Skip Navigation Pottery Barn Pottery Barn Kids Pottery Barn Teen West Elm
From williams-sonoma.ca
From williams-sonoma.ca
CRUSTY FRENCH BOULES RECIPE - FOODHOUSEHOME.COM
Web CRUSTY FRENCH BOULES recipe Dough:In a liquid-measuring cup, stir together yeast and water until yeast is dissolved. Place poolish and both flours in the bowl of an electric …
From foodhousehome.com
From foodhousehome.com
11 MOTHER’S DAY RECIPES TO SERVE MOM BREAKFAST IN BED
Web 1 day ago Chickpea Omelets With Mushrooms, Spinach and Tomato. Mushroom and Asparagus Hash. Glazed Orange Sweet Rolls. Eggless French Toast. Lemon Ricotta …
From washingtonpost.com
From washingtonpost.com
CLASSIC FRENCH BOULE BREAD IN DUTCH-OVEN - PARDON YOUR FRENCH
Web Oct 18, 2017 Ingredients 500g of white flour (T65) (4 cups) 250g warm water (1 cup + 1 tbsp) 100g liquid sourdough starter 2g dry yeast (2/3 tsp) 10g salt (2 tsp) Instructions If …
From pardonyourfrench.com
From pardonyourfrench.com
BORDEAUX TRAVEL FOR GOURMANDS: TRY A FRENCH TWIST ON DIM SUM, …
Web May 5, 2023 Dim sum doesn’t top the typical list of things to eat in French wine country, but this tiny restaurant/cocktail bar is a great place to unwind, especially since the …
From thestar.com
From thestar.com
MOULES ET BOULES - CTV
Web Heat a large soup pot over medium-high heat and add the oil. Stir in the shallot and cook for one minute. Add the sprigs of herbs and garlic. Add the mussels, stirring once and then …
From more.ctv.ca
From more.ctv.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love