Search results
The Master Recipe: Boule (Artisan Free-Form Loaf) Makes four 1-pound loaves. The recipe is easily doubled or halved. Warm the water slightly: It should feel just a little warmer than body temperature, about 100 degrees F. Warm water will rise the dough to the right point for storage in about 2 hours.
- Roasted Peppers
Wash and dry peppers. Place on a baking sheet or rack about...
- Pasta
Penne con Fagiolini You don’t need a fancy culinary school...
- Appetizers
A few weeks back I featured a Fig and Prosciutto Arancini...
- Roasted Peppers
Share. This traditional Tuscan bread is as simple as bread can be: it's just yeast, water, and flour mixed together, kneaded, shaped and baked. Why no salt? See "tips," below. Prep. 30 mins. Bake. 40 to 45 mins. Total. 11 hrs 35 mins. Yield. 1 large loaf of bread. Save Recipe. Nutrition Information. Instructions. Bake Mode.
- (34)
- 140
- 1
The traditional and authentic Tuscan Bread Recipe is totally made with no salt and requires many hours of leavening. Note: to have a good bread you need to use only high quality products, starting from the flour, that’s extremely important! Ingredients needed to make Bread at home. 1000 gr (=2.205 pounds= 7 cups) of soft flour (type 0)
- (13)
- 3 min
- Side-Dish
- Mix the flour, salt and yeast in a bowl. Stir in 1 1/2 cups/375 ml water to blend. What you'll have is a wet, shaggy, sticky dough, but not so wet as to be batter.
- Flour a work surface and dump the dough out onto it. Sprinkle over a little more flour and fold it once or twice. Cover with the tea towel and let rest 15 minutes.
- Using only enough flour to keep the dough from sticking to your fingers, shape the dough into a ball. Coat a cotton towel with cornmeal, wheat bran or flour and lay the dough on it, seam-side down.
- Half an hour before the dough is ready, preheat the oven to 450 degrees F/230 degrees C. Put a 2-liter cast-iron pot or Dutch oven (cocotte) inside to heat.
Mar 18, 2018 · Boule bread is a traditional, artisanal French recipe. It has a thick, chewy crust. It’s a great recipe and your bread machine can make it easier.
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).
Prep: 10 min. Inactive: 14 hr. Cook: 1 hr. Yield: 1 boule. Save Recipe. Ingredients. Deselect All. 3 cups/375 g all-purpose flour, plus more as needed. 1 1/4 teaspoons salt. 1/4 teaspoon...
- Laura Calder
