This no-knead bread produces a crispy, perfectly golden crust and a soft, flavorful, and chewy interior. It is everything you want in an artisanal bakery loaf at home! Plus, there is no need to lug out the stand mixer, get a serious arm workout, or babysit the dough all day. There are even some adjustments that can be made to the recipe so that it can work with any schedule. This bread makes a perfect companion to hearty soups and stews, a great building block to strata, and an ideal ingredient for a classy sandwich.
The first idea one might have of bread baking is an image of a liberally floured work surface and constant folding and working of a blob of dough. Luckily, the dough-whisperers of the world have figured out a new normal of how to make a crusty, artisanal loaf by mixing flour, salt, and yeast with a higher proportion of water than a hand-kneaded dough. A longer proofing time gives the dough’s gluten molecules a chance to align and create a strong, elastic network, eliminating the need to work the dough.
A sturdy Dutch oven is the only special equipment needed for a beautiful, crusty loaf of bread. In a similar method used in this artisan sourdough recipe, heating the pot in a ripping hot 500 degree oven for 45 minutes is essential to creating that crust (don’t worry, the bread is baked at a lower temperature). It mimics the commercial steam ovens by trapping the moisture given off by the bread during baking to expand and set it. While some recipes use a steam bath, spray bottle, or even ice cubes (check out Julia Child’s French bread!) to create that steam, a preheated Dutch oven is the easiest, cleanest, and most reliable method to get that perfect oven spring and crisp crust.
Everyday Sourdough Bread Boule
This recipe uses more yeast than usual no-knead breads for a shorter rise time. While other recipes recommend a slow fermentation of 12 to 18 hours, sometimes the need for bread is more urgent! This recipe uses a full packet of active dry yeast so that the bread can rise in just 4 hours total. However, if an overnight proofing time is more convenient for your schedule, only add 1 teaspoon of active dry yeast to the dough. Allow the dough to rise at room temperature, covered, for 12 to 18 hours. Continue the recipe at step 4.
Tip: Use bread flour in place of all-purpose flour for a chewier bread. Do not substitute with whole wheat or gluten-free flour blends.
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French Boule 8 Hour Bread (simple
How to Make Irish Soda Bread for St. Paddy's Day Ree's Hot Cross Buns Are a Sweet Easter Tradition Cheesy Monkey Bread Is the Perfect Snack It's So Easy to Make Self-Rising BiscuitsLearn 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.
The Everyday Artisan Boule
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.
Basic Sourdough Boule Recipe
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.
Easy Sourdough Bread (whole Wheat Ish)
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.
Cranberry Boule Bread
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 mgNow that you’ve managed to make and maintain your own liquid sourdough starter, you’re ready to make this Classic French Boule Bread in your Dutch-Oven. A French staple!
The Miracle Boule
The“Boule”( French word for “ball”) is a traditional shape of French bread, resembling a squashed ball. Thisloaf shape is so traditional that it is the reason whya bread bakeris referred to as a “boulanger” in French, and a bread bakerya “boulangerie”.So, when it comes to bread, we can’t really get more authentic than this, can we?
This amazing recipe is fromThe Larousse Book of Breadby Eric Kayser. As I have mentioned in my previous post, Eric Kayser, the superstar French baker, has built his fame on his incredible baguettes, boules, ciabatta, croissants and buns – for the most part made “au levain” (meaning, with a starter). And this French boule bread “au levain” is one his classics.
If you’re new to bread-making using a sourdough starter, or if you’re just craving a simple, delicious, authentic French boule bread, this recipe is for you!
Artisan Free Form Loaf Boule
It looks so good (right?) and it tastes amazing. The crust is golden and crunchy, the crumb has a beautiful creamy color with big bubbles.
The taste is perfectly balanced. Because it is made with white flour, this bread is so versatile and can be enjoyed and paired in pretty much any way you want. And the use of liquid sourdough starter adds so much flavor to it, but without too much “sourness”.
If using a stand mixer - In the mixing bowl, with the kneading attachment on, add the flour, water, liquid starter, dry yeast and salt. Mix all the ingredients together during 4 minutes on low-speed. Then continue mixing, on medium-speed, for 6 minutes.
Easiest Ever Tuscan Boule
If doing by hand – Place the flour on your working surface and dig
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