Let’s Bake a Boule…

“A table without bread

is not a table,

but bread is a table

on its own.”

~ Scottish Gaelic Proverb

This is a ball-shaped, 

basic, n0-knead loaf.

It is rustic, with a crunchy crust and soft crumb.

A few ingredients…

Flour, salt, yeast and warm water…that’s all!

Ingredients:

• 500g plain flour
• 1 tsp instant yeast
• 1/2 tbs salt
• 250ml lukewarm water

The yeast has worked it’s magic!

Shape, flour, slash and bake.

Method:

1. Mix together the flour, yeast and salt in a large bowl, then add the lukewarm water (about 100 °F.)
2. Use a wooden spoon thoroughly mix the ingredients, until the dough is wet and loose, add little more warm water if needed.
3. Cover the container with a lid that is not airtight and allow the dough to rise at room temperature for approximately 2 hours.
4. Chill the dough overnight or at least 3 hours before shaping a loaf.
5. Preheat the oven to 230°C/450°F / gas mark 7 placing a baking stone on a middle rack for at least 20 to 30 minutes. Place an empty baking tray on the bottom shelf.
6.  Sprinkle a little flour over the top of the dough and pull off a grapefruit-size ball.
7. Then shape the ball by stretching the surface around to the bottom on all sides.
8. Placed it on the parchment- lined baking tray, dust the loaf generously with flour and make 3  slashes along the top using a serrated knife.
9. Now slide the shaped and scored loaf (on the parchment paper only) onto the preheated baking stone.
10.  Pour hot water into the tray at the bottom of the oven, and close the oven door immediately to trap the steam.
11. Bake the bread for about 30 minutes, or until the crust is browned and firm to the touch.
12. Remove to a wire rack to cool completely before slicing and serving.

Cool on a wire tray, then slice for a super sandwich.

One Tuna Pan Bagnat ready for the Lin’s Challenge

and lunch of-course!

Bon appétit,

Frances 😋

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