So, next time it will be just wheat. Using steam can have different functions in the beginning of the baking process. Want a head start? The Bread Flour was not organic, King Arthur brand, 12.7% (per their packaging). I took a class at Le Pain Quotedienne, and that was using weight instead of volume, with presumably very good ingredients, and it taught me a lot about what to expect when your oven isn’t quite right, or you don’t have a humidifier, or if your yeast is a little dead, or if you over-knead, and how to shape it, or frankly if you’re just in a rush and you don’t let the dough work. WKB. PLEASE reply ASAP as I’m hoping to make these tomorrow. that looks straight out of a bakery! **Note: Steam allows bread to develop a crusty, crisp exterior. Once you master that, move on to this loaf, which is more appropriate for intermediate sourdough bakers. Originally published August 2017; this post has been updated. Uncover the dough just before placing in the oven and give it a few slashes with a sharp knife. Do they bake directly on the wire oven racks? *Sourdough starter can vary quite a bit in consistency. I succeded fairly well with scoring, the first time in my 63 years that I used an old fashioned razor, not just a blade. So you can try and use it, but it will be more of a challenge to get the result you see in the pictures. thanks! She holds a bachelor's degree in chemistry and lives with her husband, five children, and various farm animals on their five-acre homestead in Texas. I’ve been making my own sourdough for a few years now. If you scoop it from its container it compact it and can result in up to 20% more flour. Preheat your oven to 235 ºC / 455 ºF (at what stage you preheat your oven depends on how long it takes your oven to heat through, some take 30 minutes, some with stone floors take a lot longer, up to two hours. For us this means in summer adding cold water to this recipe and in winter (when our little bakery gets much colder then the rest of our house) adding water up to 50 ºC /122 ºF. This would definitely be a proofing issue. Your email address will not be published. Then using the side of the spoon, level it off. We think this might be a key factor in your result. Let us know how it went maybe? ), use the spoon to scoop flour into them. I got one from King Aurther flour mills and one I call jr, from my veterinarian. Shaping is something for which everybody develops his or her own technique over time. Adapted From Artisan Bread in 5 Minutes a Day. Slash the top of the boules with a lame or bread scoring knife. If you're making it from scratch, you'll need to feed it for 5 to 7 days before it’s ready for baking. Preheat the oven to 450.  Thank you! ","position":4,"name":"Grease and lightly flour a baking sheet. Thanks in advance. After the autolysis phase, when kneading in the salt I noticed quite a few “stiff” pieces of what I assume where the tough outer coat of the starter in the dough ball. www.weekendbakery.com/posts…onfidence/. There are a ton of possible factors that could be to blame! We think you made the right assessment yourself. You can counter this by starting at a very high temperature and tempering the oven when the crust has the desired color. It was slightly sticky but I thought the texture was right. My heart just dropped. All for free and from our heart! The challenge with spelt is that it is more delicate (gluten are different) and behaves different than wheat flour. Hello Patricia, But the dried surface restricted the rise even where I got a good cut. 1 1/2 cups water; 3 Tbsp olive oil; 3 Tbsp honey (or sugar) 4 1/4 cups organic white all-purpose flour; 2 1/2 tsp salt (Note Once the dough is blended, the rise time can vary depending upon the air temperature. French Boule is one of my families favorite bakery items! The Whole Wheat Flour was also non-organic, unknown brand from a local health foods store – so I’m unsure of it’s protein content. I haven’t tried this, so I can’t say for sure! Here you'll find a mixture of elegant, yet approachable recipes and cooking tips to help you become a more confident cook! Making the mini boules I’m so glad it has worked so well for you. I’m going to use the bread to make homemade dressing for tomorrow. First bake, I used the volume measurements and liked it. Don’t forget to give it a star rating below! It will result in a higher loaf, because it won’t be quite as loose going into the oven. Once again, thanks for a great site. The ones you see in the pictures are baked in our stone oven, so directly on a stone. I looked to the original recipe inspiration source and they say that instant yeast (and actually any type of yeast) should work just as well with this recipe. Hopefully that will eliminate some of the spreading with time! It sounds like perhaps your yeast might be dead? Facebook Instagram Pinterest Twitter YouTube LinkedIn. Notify me of follow-up comments via e-mail. It can be nerve raking but hopefully it will bake up fine. I’ll see if Shannon has any suggestions for next time. Hello Patsy, Hi Mrs Shah! Kris made the dough before starting calculus homework and the kids and I watched him pick all the wet bits off his fingers 😉 Marieke & Ed Will try as soon as I receive reply. Would love to try your classic French Boule 😀. Can you use a bread machine to bake the final product? Looks like a nice recipe. If you don’t have bread flour can you use all purpose?! Hello Frannie, 12 hour cement time for starter is a problem for me. You need to cover your bread during proofing so it does not dry out. Thank you, Pingback: French Boule – Pumpkin Pie and Me. Otherwise, if it has been over a week since the last feed / refresh we refresh it the day before use. Cover the dough in the bowl, and let it rise until it's almost doubled, about 1 to 1 1/2 hours. Turn the dough out into a cast-iron vessel with a lid, such as a Dutch oven. That always makes a big difference. Better to proof the yeast for ten minutes in a warm spot with sugar (as required on the yeast label). I use a banneton for a regular size loaf, but what to do with the minis? I love making bread, something about it is so comforting. Do you want to make only one small boule or do you want to bake several together in one big pan?

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