#boulebread

[thefoodiestudio-blog]

Boule bread 😃 Do you know that the name of this bread is the reason a bread baker is referred to as a "boulanger" in French, and a bread bakery a "boulangerie" . . . #boule #boulebread #frenchie #bread #frenchfood #homemade #chef #breadmaking #baking #food #foodography #heavenlyfood #londonfood #london #paris #lebanon #beirut #jounieh #dubai #mydubai (at London, United Kingdom)

[unapologeticallyunprocessed]

Artisan “Boule” Sourdough Bread

This has been one of the easiest sourdough breads to make . It so incredibly easy I wonder how anyone didn’t think of this earlier. This recipe has been adapted from the ‘Boule’ bread mix from the book “Artisan Bread in Five Minutes a Day” by Jeff Hertzberg and Zoe Francois. Their recipe was was a yeast bread , I have just replaced the yeast with sourdough starter and viola …. I have sourdough bread . The yeast bread recipe is actually copyrighted so I wouldn’t want to publish it here . What I am going to put here is my sourdough version:

3 cups of wholewheat flour 1.5 cups of lukewarm water ( just warm enough to stick your finger in) 1 - 1.5 tsp of sea salt 50 gm of sourdough starter

Mix flour and salt . Add water and mix with a spatula, just enough to incorporate the flour and water and you don’t have dry patches of flour and then that’s it. Leave it to rise for an hour .

At this point you can bake or if you don’t want to just put it in a plastic container and store it in the fridge . This can be stored for up to two weeks .

Whenever you want to bake take out the amount you Want to bake . Form it into the desired shape and leave it to rise on the counter for 20 min . Meanwhile preheat the oven with Dutch oven in it to 260 degrees C for 20 min . After 20 min , take out the Dutch oven , dust it with Flour and place the dough in it . Also place a small metal glass with water in the Dutch oven . Close the lid and place the Dutch oven in the oven . Let it Bake at 260 degrees C for 20 min . Reduce temperature to 220 , remove the Dutch oven lid and bake open for 20 min .

The bread is done . Love this method . It is convenient, easy and best of all not so sour .

This is the link to the yeast version of the Bread http://cooking.nytimes.com/recipes/1018203-simple-crusty-bread