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Boule Bread Recipe - Yahoo Recipe Search
YummlyClassic French Boule Recipe With Poolish With Bread Flour, Whole Wheat Flour, Water, Sea Salt, Active YeastYummlyGluten-free Sourdough Bread Recipe (boule Loaf) With Gluten, Flour, Psyllium Husk, Salt, Filtered Water, HoneyYummlyEasy Cheesy Pull Apart Bread Recipe Card With Boule Bread, Shredded Mozzarella, Shredded Cheddar, Salted Butter, Garlic Powder, RanchFood.comMake and share this Mini No-Knead Boule Bread recipe from Food.com.Food.comFirst, 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 #317472The Pioneer WomanWith a golden, crunchy crust and a chewy interior, this no-knead boule recipe is everything you want in an artisanal loaf of bread at home with little effort!EpicuriousHere's my basic no-knead, long-fermented rustic bread, a round loaf, or boule. It's an adaptation for the home kitchen of the much larger oval filone and the football-shaped pugliese sold at the Sullivan Street Bakery. I suggest you try this before any of the variations in Chapter Three, to get the hang of it. Even if you've baked before, the process is probably nothing like what your experience would lead you to expect. For one thing, many people who bake this bread find the dough to be unusually wet. Remember that most of the water is meant to be released as steam in the covered pot, and you'll be handling the dough very little anyway. Don't feel too uptight about any of this. For example, I specify that the dough should rise at room temperature, about 72 degrees Fahrenheit. (In many of the recipes, I say to put the dough in a warm, draft-free spot—same thing.) But if that's not what you have at the moment, you'll be okay anyway. Just pay attention to the visual cues: At the end of the first rise, the dough is properly fermented when it has developed a darkened appearance and bubbles, and long, thread-like strands cling to the bowl when it's moved. After the second, briefer, rise, the loaf has risen sufficiently if it holds the impression of your fingertip when you poke it lightly, making an indentation about 1/4 inch deep. It should hold that impression. If it springs back, let it rise for another 15 minutes.Food.comThis is a great recipe I adapted from Mother Earth News Magazine. It is super simple. I mix it up, let it rise, put it in the fridge, pull off a hunk of dough before I make my supper. Then I bake it and it's ready for supper. I haven't bought bread since I started using this recipe. It also makes wonderful chewy buns for hamburgers/sandwiches. I've used this basic recipe to make pizza crust and cinnamon rolls too. Once you get the hang of it, it's really easy.Food and WineThis sourdough bread recipe is ideal for beginners and expert bakers alike. First, always start with a happy starter that has been fed at regular, successive intervals before you start to bake. The day before you plan to bake, feed your starter twice for the best results—once in the morning, and again in the evening, about 8 to 10 hours before you’ll start the recipe. This dough is based on a levain—basically just sourdough starter that’s been bulked up with a bit of extra flour and water. Let the levain rise for a couple hours, then stir in more water and the remaining flour to form the dough. A few more simple steps and your dough will be ready for the oven: Work in a bit more water and salt, fold it occasionally as it rises, shape it into a boule and give it a final rise and slash the dough before baking. The toughest part? Waiting for your bread to cool before slathering it with salted butter. Read More: 15 Bread Baking Tools Every Home Baker Needs4 days ago · Learn how to make a delicious no-knead bread with a crunchy crust and a chewy interior. This easy boule recipe is perfect for beginners and bread lovers.
- American, French
- 10-12
- Recipe Developer
Nov 8, 2011 · Learn how to make a classic French boule with this easy recipe and step-by-step guide. Enjoy a crusty, artisan style bread at home with minimal ingredients and effort.
- (59)
- 150
- Yeast Breads
Feb 8, 2016 · The easiest (and best) bread you will ever make that uses only four ingredients and is inspired by chef Adam Leonti of Brooklyn Bread Lab.
- (103)
- French
- Bread, Side
- What Is A Boule
- Making A Poolish
- Making A Boule with Poolish
- How to Store
- More Amazing Bread Recipes
A French boule is an incredibly old recipe for a large bread recipe that appears as a flattened ball. It can range in sizes but mostly it’s on the bigger side of homemade bread. A boule can be made with all sorts of leavening agents whether that be a levain, a pre-ferment or yeast as well as different flours. The reason a French bakery is called th...
A poolish, similar to that of the Italian biga, is a preferment. You use 50% of your total flour and 62% to 65% of your total hydration mixed with a small amount of yeast and then let it ferment for 10 to 24 hours. The difference between a poolish and a big is that a poolish uses higher hydration during the pre-fermentation process which really bri...
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 temperature for 10 to 24 hours. The longer sits the more intense the aroma and flavor. 2.In a separate large container mix together the remaining flours, salt, yeast. P...
Storing and Freezing:If this bread isn’t gone the first day, I cut it into fourths and place them in plastic zip bags. In addition, this bread freezes and thaws great so if you can’t eat it then the freezer it is!
- (26)
- 169
- Appetizer, Bread, Side Dish
May 30, 2024 · With just four ingredients, try this simple, no-knead boule bread recipe for a homemade artisan loaf that's crusty on the outside and tender on the inside.
- (1)
- French, American
- Side Dish, Bread
May 1, 2020 · How to Make a Rustic Boule Here's the recipe and pro tips from Chef Tracy Wilk teaching Skyler Bouchard Oppenheim of @diningwithskyler how to make a French bread on Instagram Live.
Feb 26, 2024 · This easy no knead artisan boule bread recipe means bread on the table tonight. No long rise times and 4 ingredients to achieve this crusty loaf!
