Homemade- Crusty Boule(European Bread)

ChefJenn

This recipe is on a restaurant scale size making about 4 lbs of dough.. but you can turn it into many things and put it in the fridge for two weeks and us as needed.
Im making some loafs tomorrow and sharing with family.

To make the dough:::
3 1/2 c lukewarm water
4 tbsp active dry yeast
4 tsp course salt
7 1/4 c (2 lb, 4 oz) unbleached AP flour .. make sure when measuring you scoop and sweep the top of measuring cup with knife

Combine water, yeast, salt in a bowl with spoon stir in flour. Your dough will be wet.
Place your dough in a 5 qt container with a lid but do not snap closed. Let it rise at room temp for 2 hours
It can go in the fridge for up to 14 days.

For the Crusty Boule recipe::
use 1 pound of your dough ( think grapefruit size)

Dust your dough ball as you shape it , so it doesnt stick to your hands
place your dough on parchment paper and cover it with plastic wrap ( dust some flour on your wrap if needed)
let dough stand in warm draft free place for an hour or until your dough is puffed and no longer chilled but room temp
30 mins before baking, place your baking stone in the middle of your oven. I dont always use this, but its helps if you have one.
Also place a broiler pan on the bottom shelf of the oven and heat to 450.
Dust your loaf with flour, use a serrated knife make 3 slashes on the top of your dough. side your dough ball into the oven on your parchment paper onto the baking stone. then add 1 cup of hot water into your broiler pan. Close and let it trap the steam
Bake for 30 mins or until deep golden brown and loaf will sound hollow when tapped on the bottom. Cool on a wire rack and enjoy
* I have made this in a loaf pan and makes it easier for getting the serving size correct.
1 loaf should give you 12 slices.
per slice
cals- 80
protein-2
carb-16
sodium-135
fiber-0.5

I am going to try rolling it out and adding some cinnamon spices to it, play with the variety of spices I have.
~Chef Jenn~

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