Learn how to make this large round classic French boule recipe using a poolish to leaven the bread for a delicious dark brown crust.
So, I’ve made a sourdough starter (Levain), I’ve used in a Graham Flour recipe, I’ve used a biga as a preferment and now I’m going to make a boule recipe using a poolish. A lot of bread making the past few weeks, but if you’ve ever been interested in baking bread then all of these recipes need to be at the top of your list.
For some reason in the states, you buy a machine and boom out comes a loaf of bread 3 hours later. I’m here to tell you that is not bread making and not how it was intended to be made. Making delicious bread takes time and love. Do you think they’re using bread makers at a bakeshop? I don’t think so. If you don’t have 28 hours to wait for bread, maybe you can wait for 18 with this French boule recipe using a poolish.
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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 the boulangerie is well, because of the boule.
If you’ve ever seen movies that are based in medieval times or all the way bake to BC days and you see people carrying around big loaves of bread, then you’ve seen a boule before.
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.
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The difference between a poolish and a big is that a poolish uses higher hydration during the pre-fermentation process which really brings out some strong alcohol odors and really complex flavors. While a poolish isn’t a full fermentation like a levain, the gluten is still broken down and good bacteria is being formed. A poolish can be used in just about any of your bread baking recipes.
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. Pour the water at 105° to 107° into the container with poolish to help loosen it up and then pour all of it into the container with the flour, salt, and yeast and vigorously mix by squeezing and folding until combined, mix for about 3 to 4 minutes. Cover and let rest for 20 minutes.
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3. Fold the dough by stretching and turning 6 to 8 times every 20 minutes for 60 minutes. Cover and rest for 2 hours.
4. Transfer the dough to a floured surface and form it into a medium-tight ball and then transfer it to a heavily floured bread proofing basket. Dust the top of the dough with flour and cover and proof for 60 to 90 minutes.
6. Invert the bread right onto the hot stone. Score with a blade if desired, however, it is not necessary. Cover with a large metal bowl. If you do not have a large metal bowl then add 10-15 ice cubes to a casserole pan and put it on the bottom rack of the oven that you are baking in.
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7. Bake the bread at 500° for 30 minutes covered and then uncover and cook for a further 20 to 25 minutes
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!
Calories: 169 kcal Carbohydrates: 35 g Protein: 6 g Fat: 1 g Saturated Fat: 1 g Sodium: 390 mg Potassium: 104 mg Fiber: 3 g Sugar: 1 g Calcium: 12 mg Iron: 1 mgBaking bread is something I love to do. In recent years, I have always made sourdough with poolish. However, sometimes I don't have the time to bake a whole sourdough loaf or I need something that doesn't require poolish but still tastes good. Poolish is a type of preferment. It's left to ferment overnight so that you still get some of the wonderful flavour of sourdough bread, but the rising is helped along with a little yeast. This is the perfect bread to bake during the week as it requires minimal effort. And once you get the hang of it, it's quick and easy to make. I also like to make a double portion and bake two loaves in one go so that they last the whole family for a week.
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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Mix the flour, water and dry yeast in a jar, place the lid on the jar (do not seal), leave to rest at room temperature for approx. 12 hrs.
Place the poolish and water in a bowl, allow the poolish to dissolve in the water. Add the flour, yeast and salt, mix well with a wooden spoon. Cover the dough and leave to rise again at room temperature for approx. 30 mins.
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Ease four sides of the dough away from the edge of the bowl using wet hands or a dough scraper, pull upwards in the bowl and allow to fall in the middle. Cover the dough and leave to rise again at room temperature for approx. 15 mins. Repeat this step four times. Cover the dough and leave to rise again at room temperature for approx. 1 hr.
Place the dough on a lightly floured work surface, pull the edges of the dough into the middle and press together gently, shape into a ball. Gently stretch the ball lengthwise. Flour a proving basket with rice flour, place the dough in the basket with the compressed side facing up, pull the edges into the middle once again and press down, cover and leave to rise for approx. 1 hr.
Slide a pizza stone into the lower half of a cold oven. Preheat the oven to 220 °C. Tip the dough out of the proving basket and onto a well floured pizza tray, score with a sharp knife. Place the dough on the pizza stone using a pizza paddle, place the ice cubes alongside, bake for approx. 35 mins. Remove from the oven, leave the bread to cool on a rack.
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Now you can user your Supercard ID to log in to easily and conveniently and make use of all the functions and advantages.I use my sourdough starter for almost all the bread I bake. Sometimes I combine my sourdough starter and yeast, like my sandwich bread with cheese and sesame oil.
Authentic French Baguette Recipe With Poolish Busby's Bakery
I was reminded of this the other day when I read about something completely different. It was an article about fresh or dried herbs for cooking. They interviewed someone who claimed that only fresh herbs were acceptable. Everything else tasted like hay.
Even if I grow my own herbs in the garden, I realize that not everybody has that opportunity. And buying fresh herbs every day can be quite costly.
There are a lot of people out there that don’t understand all this fuss about sourdough bread. Some doesn’t even like it.
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Poolish is a preferment where you mix one part flour and one part water with a small amount of commercial yeast, resulting in a fairly wet sponge that is left to ferment for 6 to 16 hours. The fermentation time depends on how much yeast you are adding, and the ambient temperature.
Longer fermentation time adds more flavor and gives the bread a better texture. There is no other way. At least none that I know of.
But if you mix the Poolish in the evening before you go to bead, it can be ready to bake within the morning. Besides, mixing a Poolish is not more complicated than mixing pancake batter so I would say it’s a no-brainer.
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