Learn how to make this large round classic French boule recipe using a poolish to leaven the bread for a delicious dark brown crust.This is a sponsored conve
Place a 5-quart or larger cast-iron, enameled cast-iron or ceramic pot with a lid in the oven; preheat to 450°F. Meanwhile, lightly dust a piece of parchment paper and your hands with flour. Gently shape dough into a ball and place on the prepared parchment. Lightly dust the top with flour. Loosely cover and let rest for 30 minutes.
Lightly flour the dough, then gently press it into a rectangle. Roll the dough towards yourself, creating a rough spiral, then press down lightly upon each roll, to ensure the dough is sticking to itself. You should now have a log-shaped dough. Turn the log so that the shorter end faces you. Flatten the dough slightly.
How To Make Classic Boiled Peanuts. Three simple steps get you the most delicious snack: Step 1. Soak overnight: Mix 2 gallons of water and 1/2 cup of salt in a large stockpot, stir to dissolve. Add raw peanuts. (Skip this step if you are using green peanuts.) Use a large dinner plate to help submerge the peanuts.
Boule Bread is a traditional French recipe. It is an artisanal bread with a thick, dark crust and the coarse texture of artisan baking. It is a very complicated bread to make from a baking perspective especially as it relates to the rising process, but your bread machine can make part of the process easier using the basic dough setting.
Working quickly, pick up the boule by the parchment paper edges and place it into the Dutch oven on top of the parchment. If desired, add a few ice cubes to the Dutch oven between the parchment and the wall of the Dutch oven, or spray the boule with a few spritzes of filtered water.
As we gently handle the dough we add more flour. This allows us to shape, without overworking the dough. I didn’t use a Bench Scraper in this video, but it is a great tool for keeping the dough from sticking to your hands. The dough in this video is the Master recipe from The New Artisan Bread in Five Minutes a Day, but this method can be
Preheat your oven to 475°F. Slash or cross-hatch the bread with a sharp knife or lame. Dust it with a little flour. Spritz water into the oven with a clean plant mister, and place the bread in the oven. Reduce the heat to 425°F and spritz with water every few minutes for the first 15 minutes of baking.
Bake the bread inside the hot dutch oven(480F or 250 C) for 18 minutes with the lid on. After 18 minutes of baking,remove the lid and Reduce the oven temperature to 230CF. And then bake for another 8-12 minutes without the lid (450 F or 230C) ,until the top of the bread is nice and deep golden brown.
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how to make a boule
