Crusty Boule
This classic European-style loaf has a crispy crust and hearty crumb. Perfect with soups, salads, and cheese.
Ingredients
- 3 1/2 cup lukewarm water
- 4 teaspoon active dry yeast
- 4 teaspoon coarse salt
- 7 1/4 cup unbleached, all-purpose flour.
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Master Recipe
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Combine water, yeast and salt in a large bowl. With spoon, or mixer with paddle attachment, stir in flour. Dough will be wet.
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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.
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Refrigerate overnight or up to 14 days.
To Make the Loaf
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Use 1 lb. (grapefruit size) portion of Master recipe.
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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.
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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.
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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
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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, ΒΌ-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.
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Bake 30 minutes or until deep golden brown and loaf sounds hollow when tapped on bottom. Cool completely on wire rack.