Old French Boule

The French Boule is an ancient recipe that has been used for over a thousand years. It is so intertwined in French baking that the French words for bread baker and bakery(boulanger and boulangerie) come from the loaf.

In it's simplest form, boule means round...like a ball.

Keeping true to it's artisan upbringing, this loaf should always be baked in a hearth/peel oven, wood-fired if possible.

Ingredients: Only 4 simple ingredients...

Strong white flour 100%

Water 80%

Compressed block yeast 2.5%

Salt 2%

Method:

1.Incorporate all ingredients in a bowl, working inwards folding as you go. When you think it is developed and all dry pockets are well mixed, pull off a piece and do a quick window test. 

2. Remove from bowl and place on a lightly oiled or floured bench(which ever is your preference), round the dough and leave it for 1hr.

3. Place in a fridge for....1 week, overnight is acceptable, but the longer the better.

4. Remove the dough and divide into 700gram pieces. Try to be accurate and decisive with your cuts to keep the protein network as intact as possible.

5. Gently fold all edge to the top, flip over so all seams are on the bottom and remould into a ball. Use dusting flour here as necessary.

6. Rest for 5 minutes, do a final reshape while being careful not to damage the gluten film.

7. Place on parchment paper and proof to height. Once it is fully proofed, dust with flour and score however you desire.

8. Bake on the floor of a peel oven, or on a stone if you do not have one. 240degrees Celsius for ~20min.

9. When you think it is ready, carefully remove from the oven and tap the bottom of the loaf, listening for a hollow sound. If you can't hear the sound, bake for another 3min and repeat.

10. Cool on a rack and enjoy.

Sorry for the lack of crumb photos. I will update with them soon.