French Bread Boule
Entrée
DifficultyIntermediate

Recipe by Baker Stephanie Forcum of The Pink Apron Visalia, Visalia, CA.

Yields1 Serving
 9 g active dry yeast
 4 g sugar
 300 g warm water (approximately 105-110F)
 400 g all-purpose flour
 8 g salt
Mix the Dough & Allow the First Rise - 1 Hour
1

Mix yeast, sugar, and warm water in a large bowl or in a stand mixer fitted with a dough hook.

2

Let yeast proof until the mixture is foamy, about 5 minutes.

3

Add flour. Mix with a sturdy spatula until the dough forms, then add salt and mix until incorporated (until no dry bits of flour remain). Note: This is a slack (wet) dough but it will become more smooth and elastic.

4

Cover the bowl with a clean tea towel and let rise on the counter for about 1 hour, until the dough has doubled in size.

Shape the Dough & Final Rise - 30 Min
5

Lightly flour a large cutting board.

6

Tip the dough onto the board. If the dough is sticking to the bowl, wet your hand with a bit of cold water and gently separate the dough from the bowl. Note: DO NOT PUNCH THE DOUGH—you want to keep all those nice air bubbles intact so you have an airy, delicious loaf of bread.

7

Shape the dough into a round loaf: Pull each corner of the dough in towards the center (like you’re folding an envelope) and repeat until the dough feels tight and begins to resist your folds. Flip the dough over into a round loaf like an upside-down bowl.

8

Flour a proofing basket or medium bowl lined with a linen napkin or tea towel, and place the loaf into it seam-side down. Cover with a tea towel and let rise for approximately 30 minutes while you preheat the oven.

Heat the Oven & Bake - 45 Min
9

While bread is rising, place an empty dutch oven (with the lid on) in your oven and heat to 460F.

10

When the oven is fully heated, use oven mitts to pull the dutch oven out and remove the lid.

11

Lay a piece of parchment paper down on your cutting board. Tip your dough gently out of the basket or bowl onto the paper, seam side up – this is what will create those beautiful cracks on top of the bread!

12

Taking care not to burn yourself, use the sides of the parchment to lift the bread up and place into the hot Dutch oven.

13

Using your oven mitts, place the dutch oven lid back on the pot, and slide it back into your hot oven.

14

Bake bread for 30 minutes.

15

After 30 minutes, remove the lid from your dutch oven. The bread should be taller, crusty, and very lightly browned. Continue cooking the bread, uncovered, for 10-15 minutes until the bread has a beautiful brown crust.

16

When the bread is done, use oven mitts to pull the dutch oven out of your oven.

17

Use a long spatula or the corners of your parchment to lift the bread out of the dutch oven and onto a cooling rack. Let cool for at least 30 minutes before cutting.

18

Slice and enjoy warm with butter, or assemble into a stuffed bread bowl sandwich for on-the-go!

Stephanie's Storage Tips
19

A bread box or drawer is the best way to store your bread. A clear bin with a tight lid with venting holes will work too.

20

Let your bread cool completely before storing it to prevent mold from growing due to moisture.

21

Store in a dry, cooler area of the kitchen.

Ingredients

 9 g active dry yeast
 4 g sugar
 300 g warm water (approximately 105-110F)
 400 g all-purpose flour
 8 g salt

Directions

Mix the Dough & Allow the First Rise - 1 Hour
1

Mix yeast, sugar, and warm water in a large bowl or in a stand mixer fitted with a dough hook.

2

Let yeast proof until the mixture is foamy, about 5 minutes.

3

Add flour. Mix with a sturdy spatula until the dough forms, then add salt and mix until incorporated (until no dry bits of flour remain). Note: This is a slack (wet) dough but it will become more smooth and elastic.

4

Cover the bowl with a clean tea towel and let rise on the counter for about 1 hour, until the dough has doubled in size.

Shape the Dough & Final Rise - 30 Min
5

Lightly flour a large cutting board.

6

Tip the dough onto the board. If the dough is sticking to the bowl, wet your hand with a bit of cold water and gently separate the dough from the bowl. Note: DO NOT PUNCH THE DOUGH—you want to keep all those nice air bubbles intact so you have an airy, delicious loaf of bread.

7

Shape the dough into a round loaf: Pull each corner of the dough in towards the center (like you’re folding an envelope) and repeat until the dough feels tight and begins to resist your folds. Flip the dough over into a round loaf like an upside-down bowl.

8

Flour a proofing basket or medium bowl lined with a linen napkin or tea towel, and place the loaf into it seam-side down. Cover with a tea towel and let rise for approximately 30 minutes while you preheat the oven.

Heat the Oven & Bake - 45 Min
9

While bread is rising, place an empty dutch oven (with the lid on) in your oven and heat to 460F.

10

When the oven is fully heated, use oven mitts to pull the dutch oven out and remove the lid.

11

Lay a piece of parchment paper down on your cutting board. Tip your dough gently out of the basket or bowl onto the paper, seam side up – this is what will create those beautiful cracks on top of the bread!

12

Taking care not to burn yourself, use the sides of the parchment to lift the bread up and place into the hot Dutch oven.

13

Using your oven mitts, place the dutch oven lid back on the pot, and slide it back into your hot oven.

14

Bake bread for 30 minutes.

15

After 30 minutes, remove the lid from your dutch oven. The bread should be taller, crusty, and very lightly browned. Continue cooking the bread, uncovered, for 10-15 minutes until the bread has a beautiful brown crust.

16

When the bread is done, use oven mitts to pull the dutch oven out of your oven.

17

Use a long spatula or the corners of your parchment to lift the bread out of the dutch oven and onto a cooling rack. Let cool for at least 30 minutes before cutting.

18

Slice and enjoy warm with butter, or assemble into a stuffed bread bowl sandwich for on-the-go!

Stephanie's Storage Tips
19

A bread box or drawer is the best way to store your bread. A clear bin with a tight lid with venting holes will work too.

20

Let your bread cool completely before storing it to prevent mold from growing due to moisture.

21

Store in a dry, cooler area of the kitchen.

French Bread Boule

© Copyright 2019 – Lifestyle Magazine.
All Rights Reserved. Site managed by Topograph
Accessibility Statement