bread baking

Peasant Boule: A Little Boule of Bread

March 12, 2013

A girlfriend who recently moved to the East Coast brought me the most amazing bread in the world after we’d had SweetPea. I finally hit her up for her ah-MAZ-ing recipe. She gave me a collection. This is the first in the series. Nummy nummy is all I can say. Look for a comprehensive post on bread baking next week–a lesson from my eldest sister! Peasant Boule Makes 4 1-lb loaves 3 C lukewarm water 1 ½ tbsp granulated yeast (or 2 packets) 1 ½ tbsp kosher salt (or other coarse salt, not table salt) 6 ½ C unsifted, unbleached, all-purpose white flour 1.5 tbsp of wheat bran added by yours truly Equipment: pizza stone, empty broiler tray, pizza peel and cornmeal (or parchment paper) *When preheating, have your pizza stone on the middle rack, and an empty broiler pan on the bottom rack. In a 5 qt plastic bowl or container (with lid that’s not airtight), add the water and then yeast and salt and mix together. Then add all the flour at once and mix together ingredients with a wooden spoon until it is uniformly moist. Do not knead! Cover the container with the lid and allow to rise at room temp for at least 2 hours, until it begins to collapse or flatten on top. You can use the dough at any time or may refrigerate the dough for up to two weeks. Lay out a sheet of parchment paper or dust a pizza peel with cornmeal.…

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