Boule
There are fewer aromas that comfort quite like bread baking and in today's instant gratification impatient pace it's easier to buy bread either already made or in a tube just waiting to be unwrapped and whacked on the edge of a counter and baked. Those will do just fine, but with a little planning you can have homemade bread so good you'll want to slap somebody. Good times!
Again, the Cooking Channel provided me with a recipe that I just had to make.
Miracle Boule (courtesy Laura Calder French Food at Home <- yes, the boob woman)
3 c. all purpose flour, plus more for rising
1/4 tsp. dry yeast
1 1/4 tsp. salt
1 1/2 c. water
Combine the dry ingredients in a large bowl, whisk to blend and pour in water. Stir into a sticky sticky dough. scrap the bowl to gather the dough together in the bowl, cover with a tea towel and let rise for 12 - 24 hours. I put mine in the microwave and turned on the light under the microwave, this keeps it on the warm side.
After rising, punch dough down, turn onto a floured surface and knead only 3 times. Use more flour to prevent a royal mess. Leave the dough on the cutting board and cover with tea towel again for 15 minutes. This is about the time it takes to clean the dough from your hands.
Place another tea towel on a cookie sheet and pour about 1/3c. flour on the towel, spread about 8" and 1/4" deep. Take the well rested dough and form it into a ball, gathering its sides underneath. Place on flour bed and pour more flour over the top to cover and then cover with another tea towel. Let rise for 2 hours.
Preheat your oven to 425 with either a Dutch oven or cast iron pot about 8 qts in it. When the oven is at temperature, remove the pot and dump the dough in, flour and all. Cover and put back in the oven for 30 minutes. Remove cover and bake another 15 minutes. Remove dough and allow to cool on rack.
Again, the Cooking Channel provided me with a recipe that I just had to make.
Miracle Boule (courtesy Laura Calder French Food at Home <- yes, the boob woman)
3 c. all purpose flour, plus more for rising
1/4 tsp. dry yeast
1 1/4 tsp. salt
1 1/2 c. water
Combine the dry ingredients in a large bowl, whisk to blend and pour in water. Stir into a sticky sticky dough. scrap the bowl to gather the dough together in the bowl, cover with a tea towel and let rise for 12 - 24 hours. I put mine in the microwave and turned on the light under the microwave, this keeps it on the warm side.
After rising, punch dough down, turn onto a floured surface and knead only 3 times. Use more flour to prevent a royal mess. Leave the dough on the cutting board and cover with tea towel again for 15 minutes. This is about the time it takes to clean the dough from your hands.
Place another tea towel on a cookie sheet and pour about 1/3c. flour on the towel, spread about 8" and 1/4" deep. Take the well rested dough and form it into a ball, gathering its sides underneath. Place on flour bed and pour more flour over the top to cover and then cover with another tea towel. Let rise for 2 hours.
Preheat your oven to 425 with either a Dutch oven or cast iron pot about 8 qts in it. When the oven is at temperature, remove the pot and dump the dough in, flour and all. Cover and put back in the oven for 30 minutes. Remove cover and bake another 15 minutes. Remove dough and allow to cool on rack.
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