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Boule in french means ball & its main ingredients are similar to that of baguette - except for its shape.
Ingredients
- 3-1/2 cups unsifted, all-purpose white flour
- 1 tbs granulated yeast
- 3/4 tbs salt (preferably coarse salt)
- 1-1/2 cups warm water
- Extra flour for sprinkling & use on baking tray
Directions
- Preparation (in advance)-
- Begin by warming the water to about 120 deg F.
- In the large mixing bowl of your a high-capacity food processor fitted with the dough attachment, bread machine or a heavy-duty stand mixer fitted with the dough hook, add the water. To the water add the yeast, salt & the measured out flour .
- Knead in the food processor until the dough is uniform and devoid of dry patches. Transfer into a container with a lid (not air tight) - a plastic container will do nicely.
- Refrigerate the wet dough for approx 3 hours so it will be less sticky and more workable. Over night is preferable.
- Baking method -
- Take half of the dough out from the refrigerator (approx 1 lb). Return the the other half to the refrigerator for later use.
- Place the dough ball on a liberally floured surface. Sprinkle flour on the dough as well so it is not too sticky & easy to handle.
- Lift off the surface & begin to tuck the edges if the dough around to the bottom, on all four sides, rotating the ball a quarter-turn as you go.
- The resulting dough ball will have a smooth surface on its main face. The bottom of the dough ball appears like a bunch of tucked ends but these will smooth out during resting and baking.
- Line a baking tray with parchment paper. Liberally sprinkle flour on the surface portion where you are going to place the dough.
- Place the dough ball over the flour & rest for about an hour. Cover with a large upturned pot or mixing bowl.
- Preheat the oven to 450 deg F for approx 15-20 minutes. While the oven is preheating, dust the dough ball with some flour.
- Using a serrated bread knife, slash cuts on the surface in straight lines or a criss-cross pattern.
- Place a oven proof dish with 4 cups of hot water in the broiler pan.
- Bake for about 30 minutes on the lowest rack in the oven, or until the crust is nicely brown and firm to the touch.
- Completely cool on a wire rack before serving for best flavor, texture and ease of slicing.
- Enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 204g | |
| Recipe makes 4 servings | |
| Calories 407 | |
| Calories from Fat 10 | 2% |
| Total Fat 1.21g | 2% |
| Saturated Fat 0.19g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1315mg | 55% |
| Potassium 177mg | 5% |
| Total Carbs 84.61g | 23% |
| Dietary Fiber 3.6g | 12% |
| Sugars 0.3g | 0% |
| Protein 12.45g | 20% |
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