Hi there! I love your recipes and have tried many, sometimes, like today, I bake two recipes at once!! :). Today I made 2 loaves and 2 baguettes made with a white strong dough and 2 loaves of cinnamon raisin-less bread… yum. In a large mixing bowl or your kitchen aid mixer add the flour, salt and yeast. Use a spatula or the paddle attachment and mix to combine well. 3.25 cups all purpose flour, 2 tsp instant yeast, 1 tsp sea salt. Pour in the warm water and keep mixing until everything is incorporated and a soft dough has formed. The two main shapes to use are round and oval and they will either make a boule or batard shape. These are French terms for a round loaf or oblong shape loaf. The round shape is an easier shape for beginners, so I would use a round banneton if you are starting out. Boules are good to practice on, easy to shape and score, and easy to slice up. Mixing and storing the dough: Whisk together the flours, yeast, salt and xanthan gum in a 5-quart lidded Round Food Storage Container. Combine the oil, honey and water, set aside. Dump the eggs into the dry ingredients and then stir while you pour in about 1/3 of the oil and water. For the leaven: 75 grams ripe sourdough starter. 75 grams all-purpose flour (unbleached) 75 grams filtered water. For the dough: 750 grams all-purpose flour. 20 grams sea salt Melt butter with olive oil in a large saucepan over medium heat. Add onion, celery, carrot, and 1 pinch salt; cook and stir until onion turns translucent, about 5 minutes. Stir ground beef into vegetables; cook and stir until meat is crumbly and no longer pink, about 5 minutes. Season with 1 1/2 teaspoons salt, nutmeg, cayenne pepper, and black Boule de Pain. A boule is a rustic round loaf with a crunchy exterior and a soft interior. Shaping the boule is key to its success. Start by folding the four corners of the dough into the center until it looks like an envelope. Then, flip the dough over so it’s seam-side down and drag it towards your body to create the rounded shape. Roll each dough piece into a tight ball and place it on the parchment lined sheet tray. You should leave about 4-5 inches around each boule on the pan so you may only be able to fit one or two larger loaves on each sheet pan. Cover the sheet tray and boules lightly with plastic wrap and let the dough rise again. Place the sourdough into the pot using the baking paper as a handle. Put the lid on and place into the hot oven. If you want to you can spritz your dough with extra water before you put the lid on. BAKE TIME: 30 Minutes with the lid on at 230C/450F plus 10-15 Minutes with the lid off at 210C/410F. tL9Jz.

how to make a boule