Artisan Boule

July 30, 2019 at 8:06 pm Leave a comment

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The original recipe comes from an episode of Martha Stewart Bakes on PBS. I have changed a few things, so I’ve included a link to the original post just in case you’re interested in checking it out. I recommend a stand mixer for bread baking, but doing it by hand is fine, just takes a bit more effort. This style bread loves a steam oven, to create one at home, use 2 cups of ice cubes tossed into a preheated cast-iron skillet before baking.

Poolish (French), Biga (Italian), Sponge (English)
1/4 teaspoon yeast
1/3 cup warm water
1/2 cup AP flour

Stir together yeast, water, and flour
cover with plastic wrap, or use a bowl with a tight-fitting lid, and let stand at room temperature 8 to 12 hours

Dough – large loaf
1 teaspoon yeast
1 2/3 cups warm water
3 cups flour, plus more for dusting
1/2 cup whole wheat flour
1/2 cup rye flour
1 tablespoon kosher salt

Dough – small loaf
1/2 teaspoon yeast
3/4 cups warm water
1 1/2 cups flour, plus more for dusting
1/4 cup whole wheat flour
1/4 cup rye flour
2 teaspoons kosher salt

Pour the poolish into mixer bowl
fit mixer with a dough hook
add flours and water
mix on medium speed until well combined
add salt
allow the dough to knead for 8-10 minutes

Move the dough to an oiled bowl, cover, and let rise for 1 1/2 – 2 hours

When dough is doubled in bulk, move to a lightly floured surface
pat dough into a 12×10 inch rectangle, approximately
fold into thirds, then in half
flip so seams are facing down
gently shape into a ball

Return to an oiled bowl, cover, and allow to rise for 1 hour

Preheat oven to 450°F
place cast-iron skillet in oven to preheat along with a pizza stone (I recommend a stone for bread baking, but baking on a cookie sheet should give you great results)

After the second rise, on a floured surface, repeat the folding process
gather the corners and pinch together, and shape into a tight ball
transfer dough, seam-side down, to a piece of parchment paper
adjust shape as needed
loosely cover with a dish towel
let rise for a third time, about 45 minutes

Lightly dust surface of bread with flour
with a very sharp knife or razor, score surface in a decorative pattern
carefully slide parchment onto baking sheet, then into the oven, or straight to the pizza stone

Carefully add ice to heated skillet
bake for 45 to 50 minutes
when bottom is solid when tapped and you get a hollow sound, transfer to a wire rack and let cool completely before serving
(I know it isn’t very scientific, but it works. You can always use an instant-read thermometer; bread is fully cooked when it reaches approximate 200°F.)

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Entry filed under: Breads, For One or Two, French, Uncategorized. Tags: , .

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