French Boule Recipe
User Reviews
4.9
French Boule Recipe
Description
The French Boule Recipe blends bread flour and whole wheat flour with salt, active yeast, and a poolish made from flour, water, and a small amount of yeast. The poolish ferments slowly at a controlled temperature to build complex flavors before combining with the rest of the ingredients. The dough undergoes multiple folds spaced by rests to develop gluten and create structure, then rises until tripled in size, which improves texture and flavor depth. Shaping the dough into a tight ball before baking allows it to maintain its shape, resulting in a round loaf with an appealing crust.
This boule showcases a crackly, crunchy crust with an open crumb inside, typical of artisan bread styles. It pairs well with cheeses, soups, or can be used for sandwiches. The bread's density from whole wheat flour adds a subtle nutty flavor complementing its mild sour notes from fermentation.
Careful temperature control during mixing and fermentation is crucial; the poolish water should be 80°-82°F to promote slow fermentation, and final dough water between 105°-107°F to activate yeast properly. The loaf develops best when baked uncovered in the final minutes for a darker crust. Storing in a paper bag or towel keeps the crust crisp for a couple of days, while freezing portions preserves freshness longer.
Ingredients
- 650 grams bread flour
- 500 grams whole wheat flour
- 858 grams of water
- 24 grams salt coarse
- 4.5 grams active yeast
Instructions
- In a large container, mix together 550 grams of bread flour with 550 grams of water at 80° to 82° and .5 grams of yeast until combined to make a poolish. Cover and let sit at room temperature for 10 to 24 hours or until tripled in size.
- In a separate large container mix together the remaining 100 grams of bread flour, whole wheat flour, salt, remaining 4 grams of yeast.
- Add the remaining 308 grams of water at 105° to 107° to the container with the poolish to help loosen it up.
- Add the poolish and water mixture to the container with the flour, salt, and yeast and vigorously mix it by squeezing, stretching, and folding until throughly mixed, which takes about 3 to 4 minutes. Cover and let rest for 20 minutes.
- Fold the dough by stretching and turning it 6 to 8 times every 20 minutes for 60 minutes.
- Cover and let rest for 2 more hours or until it has tripled in size.
- Transfer the dough to a clean floured surface dusted with flour and form it into a tight ball. Move the dough to a floured proofing basket or clean surface. Cover it with a towel and let proof for 60 to 90 minutes
- Place a pizza stone into the oven and preheat to 500° and let sit for 30 minutes.
- Score the top with a blade, then the bread onto the hot stone. If you're using a bread basket, then Invert the dough directly onto the stone, score, cover with a large metal bowl and bake for 30 minutes, then uncover and bake for another 20 to 25 minutes or until the outside of the bread is dark brown.
- Set it on a cooling rack for 30 minutes.
- Slice and serve.
Notes
- Allow the boule to rest for up to 24 hours before slicing to deepen flavor and ease cutting.
- Wrap the bread in a paper bag or clean towel for room temperature storage up to 2 days; freeze in portions wrapped in plastic for up to 3 months.
- Maintain precise water temperatures for poolish and dough to ensure proper fermentation and yeast activity.
- Handle the dough gently to build gluten without deflation, and consider baking on parchment for easy transfer.
- Remove covering in the last 20-25 minutes of baking to achieve a crunchy crust.
- Adjust water quantity slightly according to humidity—add more in dry climates and reduce in humid ones for correct hydration.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Calories | 338kcal | 17% |
| Carbohydrates | 69g | 23% |
| Protein | 12g | 24% |
| Fat | 2g | 3% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 6mg | 0% |
| Potassium | 209mg | 4% |
| Fiber | 6g | 24% |
| Sugar | 0.3g | 1% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 0.001mg | 0% |
| Calcium | 25mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
