Search results
Jul 18, 2018 · 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 ...
Feb 26, 2024 · Step-by-Step Guide to making this Artisan Boule Bread recipe: 1. Mixing the Dough: In a large mixing bowl, combine the yeast and salt into the lukewarm water. With a wooden spoon stir in flour, until there are no dry patches, and a sticky, loose dough forms. At high altitude where it is dry-like Colorado-I often have to add a bit more water.
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 temperature for 10 to 24 hours. The longer sits the more intense the aroma and flavor.
Jan 9, 2024 · Gently lift the dough and place it, seam-side down, in the prepared bowl. Cover the bowl with plastic wrap and leave it in a draft-free, warm place until it's doubled in size, 1 to 2 hours. Preheat the oven to 500°F. About 20 minutes before baking, place a cast-iron Dutch oven (5-quart or larger) with a lid in the oven to preheat.
Oct 30, 2022 · For the Boule: Add yeast and sugar then stir and leave to proof for about 10 minutes. In the bowl of your stand mixed, whisk together flour and salt. Make a well in the center of the bowl and add your yeast mixture. With the dough hook attachment, blend the flour and yeast together until a soft sticky dough forms.
Apr 21, 2023 · 10 am: Preheat oven to 500 degrees. Place a Dutch oven, with a lid on it, inside the oven while it preheats. 11 am: After the Dutch oven has been preheating for 1 hour, place sourdough bread dough onto parchment paper, dust with flour, and score. 12 pm: Place dough in a Dutch oven and cover with a lid.
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.
