French Boule

Bread dough that can be kept in the fridge for up to 2 weeks and pulled out and baked fresh as you need it! That Works for Me!

AND..... You don't have to knead it!! That really works for me!

I was taking a breather this weekend and perusing a bunch of magazines that had been sent our way. I came across a FABULOUS recipe for French Boule. Artisian bread (you know that fancy stuff from the bakery). It was in an old Mother Earth News Magazine.

I headed straight to the kitchen. I mixed together:

6cups warm water

3 tablespoons yeast

3 tabalespoons sea salt

13 cups of whole wheat flour (you can use unbleached white or all purpose- you may even get a better rise than I get with WW flour)

You'll also need corn meal and a pizza stone for baking.

I mixed it all together really well. You can use a mixer if you want, but by hand works. DO NOT KNEAD!!!! Let rise in a loosely covered bowl for 2 to 5 hours. I do about 2 1/2.

Transfer bread to a covered bowl/dish for store in fridge. ** Make sure your bowl doesn't seal tight. We want some air. It can be stored and used up to 2 weeks. The longer it sits the more it takes on a note of sour dough. I haven't had it around long enough to find out!

This is what it looks like after a day in the fridge (I've used some dough already) Refrigerate for a least 3 hours. (My 1st batch I threw in the freezer for 1 hour because I couldn't wait- it turned out great!)

This recipe makes apx 8 loaves ( a bit small if you ask me!) So it makes 6 my size loaves!

Here I cut off a hunk with a serrated knife and pulled the sides down and under to make ball (boule). Then I did some pretty slicing for rising. Let it rest for 40 minutes.

Before I pop it the oven I slice it again for extra rising. It really works! I also preheat the oven to 450 degrees and put a pan of hot water under the stone. (i do this during the last 10 minutes of rising)

Please make sure you DO NOT KNEAD the DOUGH!

Above I mentioned a stone. You need a pizza stone or some other sort of baking stone to get that great bottom! I hear bricks work?

You'll also want some corn meal for moving your dough easily. In the above picture I placed the meal on then let the bread rise. It then slides easily from this pan (it has no sides ) into the oven!The recipe suggests a pizza peel. I wish I had one now! I'll be making this a lot.

After you have quickly (do lose that steam and heat) slide your dough into the oven you'll want to bake for 30 minutes. Take out and let cool until dinner if you can! It has a crispy crust and chewy,yummy texture. Taste great with butter and jam.

Here is a pic of a longer loaf, it looks flat but it really isn't. You can shape it anyway you like. I made mini ones to put chili in for dinner tonight. You can also make pizza crust, pecan or cinnamon rolls out of this dough! It's so versatile. This will almost always be in my refrigerator!

This really works for me! Check out other great tips at http://www.wearethatfamily.com/ for WFMW

julie