Boule (From Artisan Bread in 5 minutes a Day)
3 cups lukewarm water about 100°F (or better yet warmed whey from your cheese)
1-1/2 tablespoons granulated yeast (1-1/2 packets)
2-1/2 teaspoons to 1 tablespoons kosher salt
6-1/2 cups flour (any kind will do)
corn meal for sliding the dough
Add water, yeast and salt in a 5 quart, food grade, plastic sealable but not air tight container
Mix in flour all at once until uniform. Don’t knead! It should be very wet and loose.
Cover with lid (not air tight) and allow the dough to rise at room temperature until it begins to collapse or flatten on top. This will take 2 to 5 hours.
Refrigerate overnight before using.
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SUGGESTION FROM GBOYD:I use a variation of the same boule recipe that Debi was writing about in the other thread. I mix flour and water and starter in a very water mixture and let it sit for a couple hours to get the yeast populations up. Then I add more flour to form a sticky dough. I let this sit for an hour at room temperature, then put it in the frig. When I want to make a loaf, I pull off a piece, let it sit for an hour and bake it.
Now I do this because I don't want to be spending 40 cents a packet on store-bought yeast, not for a sourdough taste. If I wanted that taste to develop, I would leave the yeast and flour liquid much longer to get sour.
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Sprinkle a pizza peel with corn meal to prevent the dough from sticking.
Sprinkle the top of the dough lightly with flour. Pull and cut off a 1 pound hunk of dough using a serrated knife. This is about the size of a grapefruit and shape adding just enough flour so it doesn’t stick to your hands. Stretch the dough from all sides and tuck all ends under forming a ball.
Rest the dough on the pizza peel for about 40 minutes.
20 minutes before baking heat the oven to 450°F with a baking stone on the middle rack. Place an empty broiling pan on another shelf.
Dust and slash the top of the loaf about 1/4 inch deep.
After the 20 minute pre-heat slip the dough onto the baking stone and pour about 1 cup of hot water into the broiling pan and bake about 30 minutes. If the oven isn’t up to temperature yet don’t worry about it.
The bread is done when it’s nicely browned and firm on top. When you remove the bread it will make crackling noises. Let it cool completely on a wire rack before cutting.
This is a wonderful dough for making crusty French dinner rolls! With each day the flavor of the bread changes somewhat – tasting more and more like a sourdough. The dough should be used within 14 days. Theoretically one loaf a day. These people apparently don’t eat a lot of bread though – I ate the first loaf by myself they are tiny. I recommend making either rolls or double the grapefruit size or you’ll be starved for bread!
Here's I few things I used the dough for. Great stuff!
If you like Rye bread:
3 cups lukewarm water about 100°F
1-1/2 tablespoons granulated yeast (1-1/2 packets)
3 tablespoons kosher salt
3 cups flour (any kind will do)
1-1/2 cups Wheat flour
1-1/2 cups Dark Rye flour
corn meal for sliding the dough