Now that you’ve managed to make and maintain your own liquid sourdough starter, you’re ready to make this Classic French Boule Bread in your Dutch-Oven. Now that you’ve managed to make and maintain your own The “Boule” ( French word for  “ball”) is a traditional shape of  French bread, resembling a squashed ball. This loaf shape is so traditional that it is the reason why a bread baker is referred to as a “boulanger” in French, and a bread bakery a “boulangerie”. Switch dictionary Did you know? After having made this boule many times, I found that 250g water worked better for me. Unfortunately, this bread recipe requires a sourdough starter. Gently stir the fries to keep them from sticking. A French staple! Add the rest of the water and keep mixing until the dough comes into a smooth ball.Cover your dough with a floured cloth and let it rise at room temperature for 1h1/2 minimum, (until it doubles in size).Transfer your dough on a floured working surface. Translation for 'Dutch oven' in the free English-French dictionary and many other French translations. Although when it comes to baking bread, I like to think weight is much more reliable than volume. In fact, electric ovens produce a dry heat which is great to bake crispy crunchy breads. I am trying this today.Great, thanks! If you do try it without yeast, let me know, I’d be curious to know how it turns out!Hi Kate! Make slits across the dough, cutting ⅛ inch deep and sprinkle the ball with flour or cornmeal. Why not have a go at them together! However, cooking a bread in a Dutch-oven is a great way to keep the moisture inside. Then continue mixing, on medium-speed, for 6 minutes.If doing by hand – Place the flour on your working surface and dig a well in the middle.
This loaf shape is so traditional that it is the reason why a bread baker is referred to as a “boulanger” in French, and a bread bakery a “boulangerie”. But roughly, 1 cup of liquid starter would be 230 grams, so for 100g use a little less than 1/2 cup. The only real prep work with this recipe is that you need to get everything together the night before and then keep the dutch oven and the bag … Gratuit. Turn the heat to high and bring the oil to a boil, about 8 minutes. Because it is made with white flour, this bread is so versatile and can be enjoyed and paired in pretty much any way you want. The “Boule” ( French word for  “ball”) is a traditional shape of  French bread, resembling a squashed ball. 3. One worry is the lack of moisture – which can turn the bread brown/burnt. I am concerned I will burn the bread! And the use of liquid sourdough starter adds so much flavor to it, but without too much “sourness”.If you try this recipe, let me know! This looks like a recipe that I would like to try – is it possible to substitute 100g water for the 100g sourdough starter? Cover your dough with a cloth and let it rise again for 2 hours.Half an hour before the dough is ready, preheat the oven to 450 degrees F/230 degrees C. Put a 2-liter cast-iron pot or Dutch-oven inside to heat.When the dough is ready, remove the pot from the oven and turn the dough into it.

Remove the lid and bake until the loaf is nicely browned, another 15 to 30 minutes. “The difference may only be in name,” explains cultural historian and author Shirley Wajda, adding that once French cuisine became popular in the U.S., the word cocotte also referred to the dishes made within the pot by the same name, much like a casserole. Thanks for your help!Hi Binda! Otherwise, the only ingredients you’ll need are simple pantry staples: all-purpose flour, yeast , sea salt (finely ground), olive oil and Italian seasoning . I have a special dinner planned and cannot mess this up. Read more here. (I do not have any sourdough starter.) In addition to the bake kettle, the French cocotte is also similar to the Dutch oven. I am a French Homecook, Photographer & Creator of Pardon your French. You can make this bread recipe using a 5.5 to 7-quart dutch oven.Hi Carolyn! It’s full of great information.
The crust is golden and crunchy, the crumb has a beautiful creamy color with big bubbles.The taste is perfectly balanced. Or learning new words is more your thing? This recipe, which I adapted from the recipe in this pardonyoufrench recipe is a simple recipe that utilizes your sourdough starter and no commercial yeast. Did you know?

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