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Try this easy boule bread recipe

Making bread is pretty easy. Of course, there’s always more to work on, but the basics are remarkably accessible and the product looks good and tastes better even from the beginning. In this blog post we share with you how to make an easy, delicious boule bread.

Before we get started, what is boule cooking?

Boule, from French, meaning ``ball``, is a traditional shape of French bread resembling a squashed ball. A boule can be made using any type of flour and can be leavened with commercial yeast, chemical leavening, or even wild yeast sourdough.
A typical French boule is a hearty, country bread with a chewy crust, an open crumb, and a moderately soft interior and is baked in many different sizes.

Which Scanpan is best to use when baking your boule bread?

Make the perfect sourdough boule in a SCANPAN TechnIQ 26cm, The Bistro/Stir Fry Pan. This Bistro Pan just ticks all the right boxes when it comes to bread-baking. ✅ It is oven safe, up to 260°C. ✅ Very easy to handle, not heavy. ✅The shape of the pan helps your bread maintain a perfect round form. ✅With the glass lid, you can keep an eye on your bake while it is in the oven. ✅ PFOA free STRATANIUM+ non-stick, remarkably easy to clean. ✅Cools down fast after use.
The Scanpan TechnIQ series is designed with professional insight and experience, and suited both food enthusiasts, professional chefs and home chefs. Each pot and pan has been shaped and built down to the last detail to provide optimal functionality.

Let's bake - ingredients

1. 2x cups/375 g all-purpose flour, plus more as needed
2. 1/4 teaspoons salt
3. 1/4 teaspoon instant yeast
4. Cornmeal, wheat bran or extra flour, as needed

Directions

1. Mix the flour, salt and yeast in a bowl. Stir in 1 1/2 cups/375 ml water to blend. What you'll have is a wet, shaggy, sticky dough, but not so wet as to be batter. Cover the bowl with a tea towel and let it rest in a warm place for at least 12 hours, and up to 24 hours. It's ready for the next step when the surface is dotted with bubbles.

2. Flour a work surface and dump the dough out onto it. Sprinkle over a little more flour and fold it once or twice. Cover with the tea towel and let rest 15 minutes. Using only enough flour to keep the dough from sticking to your fingers, shape the dough into a ball. Coat a cotton towel with cornmeal, wheat bran or flour and lay the dough on it, seam-side down. Dust with more cornmeal, wheat bran or flour. (You need quite a lot because you want to be sure the dough doesn't stick to the towel). Cover and let rise for about 2 hours. When ready, the dough will be more than double in size.

3. Half an hour before the dough is ready, preheat the oven to 280 degrees C. Put your Scanpan Techniq inside to heat.

4. When the dough is ready, remove the pot from the oven and turn the dough into it, seam-side up. (It will look messy, but this is OK.) Shake the pot to settle the bread evenly. Cover with the lid and bake for 30 minutes. Remove the lid and bake until the loaf is nicely browned, another 15 to 30 minutes. Cool on a rack.

See how long you can let the bread cool before trying a slice. The bread continues to cook after you take it out of the oven, so cutting into it can harm the texture. We suggest letting it cool for about two hours.
Cut through your bread effortlessly with the Scanpan Classic Steel Bread knife. It cuts effortlessly through crisp crusts, buns and hard skin, such as crispy pork rinds.