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French Boule
A round crusty French bread made with a mix of flours and a yeast starter dough.
servings: 6
total time: 15 hours
recipe by: Frankie
Ingredients
- 1 cup plus 1 cup bread flour plus a little extra
- 1/2 cup plus 1/2 cup whole wheat flour
- 3/4 cup plus 1/2 cup warm water
- 1 packet (2 1/4 tsp) active dry yeast, divided (2 tsp and 1/4 tsp)
- 1 tsp salt
Directions
- Make the poolish: In a large bowl mix together 1 cup of the bread flour, 1/2 cup of the whole wheat flour, 3/4 cup of the warm water, and 1/4 tsp of the yeast until well combined. Cover the bowl then set aside and allow to rise at room temperature for 12 to 24 hours.
- After the dough has sat stir the remaining 1/2 cup warm water and 2 tsp yeast in with poolish.
- Add the remaining 2 tsp yeast, 1/2 cup warm water, 1 cup bread flour, 1/2 cup whole wheat flour, and the 1 tsp salt to the poolish and stir vigorously with a large spoon until very well combined, about 2 minutes.
- Put the cover back on the bowl and allow to sit at room temperature for 30 minutes.
- Lightly flour a flat work surface. Scrape the dough onto the floured surface then shape and pat the dough into a rectangle roughly 8x10-inches.
- Fold the dough in thirds and then in half then pull the sides of the dough down and bring together underneath to form a ball.
- Place the dough ball on a piece of parchment paper then sprinkle the top of the dough generously with flour and allow to sit at room temperature for 1 hour.
- After the dough has sat for 1 hour place an empty dutch oven, without the lid, into the oven and preheat the oven to 500°F.
- Let the empty dutch oven preheat in the oven for 30 minutes and allow the dough to sit for another 30 minutes while the dutch oven preheats.
- Use a serrated knife to cut 3 slits about 1/4-inch deep across the top of the dough ball.
- Take the dutch oven out of the oven then carefully lower the dough with the parchment paper into the dutch oven.
- Place a lid on the dutch oven then place it back in the oven and bake for 25 minutes.
- Remove the lid from the dutch oven and continue to bake the bread for about 15 more minutes or until bread is a deep brown color.
- Transfer the bread to a cooling rack and allow to cool for at least 30 minutes.
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