If you've been following my page for a while, you've probably seen me post a link for an AWESOME bread 'boule' or ball. This bread truly is delicious and so so easy. Below I've explained how I make this bread so you can see that you too, can make your own tasty, fresh bread in very few steps.
This isn't my recipe. The original recipe can be found here: http://www.splendidtable.org/recipes/refrigerator-stored-artisan-boule-with-whole-grains.
** If you are trying to make the switch to wheat bread then start with the flour measurements as they are. If you've already switched to wheat bread, try it with all wheat flour (white whole wheat if you're in the US) and wholemeal (if you're in the UK).
And if I haven't already mentioned it.. the. bread. is. awesome.
Here are the ingredients:
3 cups plus 2 tbsp lukewarm water (or 25ox/710grams)
1 package granulated yeast (or 2 1/4 teaspoons)
1 1/2 tablespoons kosher or other coarse salt (I only use 1tbsp)
3 1/2 cups all-purpose flour (or 17 oz./490g)
3 cups whole wheat or wholemeal flour (or 13 1/2 oz./385g)
**if you have kitchen scales, use them for the flour as this seems to yield the best result**
Things you'll need:
Large container with a lid. Make sure it will fit in your fridge!
Medium bowl for measuring out the flour. *If your scales have a bowl, you don't need an extra bowl.
Mix the yeast, salt and water in your container. Add flours. Stir until ingredients are mixed but don't over mix. Put the lid on (not all the way) and let it sit on the counter for 2 hours.
After 2 hours, you can either make a boule or put the container in the fridge (lid not all the way on) for up to 10 days.
If you're baking a boule now, pull off a big chunk, and using flour because the dough will be sticky, (white or wheat) form a ball as best you can and put it on a parchment lined baking tray.
Bake for 30 minutes at 450 F/237 C.
*The recipe says to put a pan of water at the bottom of the oven while the boule cooks. It also says to score the top. I almost always forget to do these steps and have never noticed a difference in the quality of the bread.
That's it! Once the timer goes off, let the bread cool for 10 minutes or so (I can never wait that long though). Enjoy!
It's really hard to go wrong with this bread. I usually switch the flour amounts to use more wholemeal flour than white flour. And if you wanted to make it all with white wheat or wholemeal flour, I bet that would be great too. Will you try it? If you do, I would love to know what you think!