Crusty Boule

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Crusty Boule

This classic European-style loaf has a crispy crust and hearty crumb. Perfect with soups, salads, and cheese.

Ingredients

  • 3 1/2 cups lukewarm water
  • 4 teaspoons active dry yeast
  • 4 teaspoons coarse salt
  • 7 1/4 cups unbleached, all-purpose flour.

Master Recipe

  1. Combine water, yeast and salt in a large bowl. With spoon, or mixer with paddle attachment, stir in flour. Dough will be wet.

  2. Place dough in a large bowl, covered with cloth, or in a 5-quart lidded container covered with lid, but do not snap airtight. Let rise at room temperature 2 hours.

  3. Refrigerate overnight or up to 14 days.

To Make the Loaf

  1. Use 1 lb. (grapefruit size) portion of Master recipe.

  2. Hold dough and dust top with flour. Quickly shape into a ball by stretching surface of dough around bottom on all four sides, rotating dough a quarter turn as you go.

  3. Place dough (smooth side down) into a well-dusted proofing bowl. Cover loosely with lightly-floured plastic wrap. Let stand in warm, draft-free space for 1 hour, or until dough is slightly puffed and no longer chilled.

  4. 30 minutes before baking, place a baking stone on center oven rack, place empty broiler pan on bottom oven rack. Heat oven to 450 degrees F

  5. Turn out dough from proofing basked onto a a pizza peel lined with parchment paper. Lightly dust loaf with flour. With a lame, make 2-3, ¼-inch-deep slashes on top of the loaf. Slide loaf, with parchment paper, onto the baking stone. Immediately pour 1 cup hot water into broiler pan; quickly close oven door to trap steam.

  6. Bake 30 minutes or until deep golden brown and loaf sounds hollow when tapped on bottom. Cool completely on wire rack.

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