Revisiting my favorite bread recipe – Boule French Bread

Thank you for visiting KrisandLarry.com - We are a homschooling, homesteading family from Arizona.

If you are looking for the FREE Digital Scrapbooking Section, Click Here

We try to stay to a schedule on our website, but that doesn't always happen 😉
Sundays: Bible Study -:- Mondays: Meals and blog hop hosting -:- Tuesdays: Freeze-dry and Summer Crafts with Kids -:- Wednesdays: Digital Scrapbook Freebie, Crafts/Decor -:- Thursdays: Throwback Recipes from the past -:- Fridays: Homeschool/homestead and all about our family -:- Saturdays: Desserts and Tasty Treats
---------------------------------------------------------------------------
Boule, from the French for “ball”, is a traditional shape of French bread, resembling a squashed ball. It is a rustic loaf shape that can be made of any type of flour. A boule can be leavened with commercial yeast, chemical leavening, or even wild yeast sourdough. 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 (bread) – Wikipedia, the free encyclopedia

 

My Favorite French Bread recipe (formed in Boule shape)

Ingredients:

  • 6-1/2 cups of wheat – plus a small amount of flour to dust bread board) *if you grind your own wheat, you will need to add  a Tablespoon of wheat gluten to get a better rise.
  • 2 Tablespoon yeast
  • 1 teaspoon sugar
  • 3 cups warm water (not boiling, but warm to touch) plus 4 more cups of water for the bottom of the oven in a metal pan to “steam while cooking
  • 2 teaspoons salt (I only use pink Himalayan in my house)
  • Optional toppings: see below

 

Directions

    1. In a glass bowl, add water, yeast and sugar and let sit for 5 minutes or until bubbly. (OR instead, use 1 cup sour dough starter instead of the yeast mixture plus 1-1/2 cup of water – Sourdough starter recipe here)
    2. In a larger bowl, stir together wheat (and wheat gluten if you are adding extra) and salt.
    3. Slowly stir in yeast mixture(or sour dough starter plus water) into flour with wooden spoon.
    4. Blend well until dough forms.
    5. Place dough ball in clean bowl.
    6. Cover with cloth and let rise on counter for 1 hour.
    7. Divide the dough in half and roll out to form either a boule shape (round) or a baguette  (long and skinny) and let rise again for 1 hour.
    8. Using your bread knife, make slices into the tops of the dough about 1/2 inch deep. (I have always done this… I think that it is just decorative.)

 

  • (OPTIONAL – you can sprinkle with cheese or garlic, fresh or dried herbs before baking… (I have 3 kids who LOVE cheese and fresh jalapenos or garlic saon their bread)
  • Place dough in oven and pour 4 cups of water in a metal pan in the bottom of heated oven… this gives a crunchy outside layer.
  • Bake at 450 degrees for 30 minutes.

Jesus answered, “I am the way and the truth and the life. No one comes to the Father except through me.”


This blog post is shared on You're the Star Blog Hop, Friendship Friday, Simple Homestead Blog Hop, Homestead Blog Hop, Tuesdays with a Twist, Wonderful Wednesday
Spread the love
  •  
  •  
  •  
  •  
  •  
  •