ARTISAN BOULE
Yes, you can create bakery-level bread in your own oven! Here's how Martha makes the classic round loaf known as a boule.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes one 10-inch loaf
Number Of Ingredients 10
Steps:
- Poolish: In a small bowl, stir together yeast, water, and bread flour until it has the consistency of thick pancake batter. Cover with plastic wrap and let stand at room temperature 8 to 12 hours.
- Dough: In a liquid-measuring cup, stir together yeast and water until yeast is dissolved. Place poolish and both flours in the bowl of an electric mixer fitted with the dough hook attachment. Add yeast mixture and mix on medium-low speed until a sticky dough forms, about 2 minutes. Add salt and increase speed to medium-high; mix until dough is smooth and elastic, and cleans sides and bottom of bowl, about 9 minutes. Scrape dough onto a lightly floured surface and gather into a ball with oiled hands, then transfer to a large oiled bowl. Cover with plastic wrap and let rise in a warm spot until doubled in bulk, 1 1/2 to 2 hours.
- On a lightly floured surface, pat dough into a 12-by-10-inch rectangle with one short side parallel to edge of work surface. Fold dough into thirds, aligning edges carefully. Fold dough in half. This completes one turn. Flip dough so seams are facing downward and gently shape into a ball. Return to oiled bowl and cover with plastic wrap. Let rise in a warm spot until doubled in bulk, about 1 hour.
- Preheat oven to 450 degrees with a pizza stone on center rack, and a cast-iron skillet on rack below. Be sure to remove any additional racks from oven.
- Place a sheet of parchment on a pizza peel or unrimmed baking sheet and lightly dust with flour; set aside. On a lightly floured surface, repeat folding process to complete a second turn. Gather corners of dough and pinch together, then flip dough over, shaping into a tight ball. Transfer dough, seam-side down, to prepared pizza peel, adjusting shape as needed. Loosely cover with oiled plastic. Let stand in a warm spot until puffy and full of air, about 45 minutes.
- Lightly dust surface of bread with flour. Using an oiled razor blade or a very sharp knife, score surface in a decorative pattern. Working as quickly as possible, carefully slide parchment from peel onto pizza stone. Pull just enough of heated skillet out of oven to add ice before closing oven door. Bake until bread is deep golden brown and an instant-read thermometer inserted into center reads 205 degrees, 45 to 50 minutes. Transfer to a wire rack and let cool completely before serving.
CLASSIC WALNUT BOULE
Make and share this Classic Walnut Boule recipe from Food.com.
Provided by wicked cook 46
Categories Yeast Breads
Time 2h30m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Dissolve sugar and yeast in 1 cup warm water in a large bowl; let stand 5 minutes. Stir in oil. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add 9.5 ounces (about 2 cups) bread flour, whole wheat flour, and salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until dough is smooth and elastic (about 5 minutes); add enough of remaining bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
- Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; knead in walnuts. Shape dough into a 9-inch round on a lightly floured surface. Place dough on a large baking sheet sprinkled with cornmeal. Cover and let rise 1 hour or until doubled in size.
- Preheat oven to 350°.
- Uncover dough. Combine milk and egg white; brush over dough. Score dough by making two diagonal slits with a sharp knife; make two diagonal slits in the opposite direction to create a crosshatch pattern. Bake at 350° for 30 minutes or until bread is browned on bottom and sounds hollow when tapped. Cool on a wire rack.
Nutrition Facts : Calories 145.4, Fat 3.6, SaturatedFat 0.4, Sodium 223.7, Carbohydrate 24.6, Fiber 2, Sugar 2.6, Protein 4.2
WALNUT BOULE
Steps:
- 1. Dissolve sugar and yeast in 1 cup warm water in a large bowl; let stand 5 minutes. Stir in oil. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add 9.5 ounces (about 2 cups) bread flour, whole wheat flour, and salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until dough is smooth and elastic (about 5 minutes); add enough of remaining bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). 2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; knead in walnuts. Shape dough into a 9-inch round on a lightly floured surface. Place dough on a large baking sheet sprinkled with cornmeal. Cover and let rise 1 hour or until doubled in size. 3. Preheat oven to 350°. 4. Uncover dough. Combine milk and egg white; brush over dough. Score dough by making two diagonal slits with a sharp knife; make two diagonal slits in the opposite direction to create a crosshatch pattern. Bake at 350° for 30 minutes or until bread is browned on bottom and sounds hollow when tapped. Cool on a wire rack.
WALNUT BALLS
This is an old, old recipe that has been in the family for years. The origin is unknown. Recipe uses very little sugar in it and is rolled in superfine sugar to sweeten.
Provided by Anonymous
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Cream the sugar and butter. Add flour, nuts, salt and vanilla. Mix well. Batter will be very crumbly.
- Shape into 1 inch balls. Bake for 15 minutes, remove from oven and allow to cool for 3 minutes. Roll in super fine sugar. When cool, roll again, if desired.
Nutrition Facts : Calories 215.6 calories, Carbohydrate 20.7 g, Cholesterol 20.3 mg, Fat 14.1 g, Fiber 1 g, Protein 2.8 g, SaturatedFat 5.5 g, Sodium 79.2 mg, Sugar 10.8 g
More about "classic walnut boule recipes"
CLASSIC FRENCH BOULE - A BEAUTIFUL PLATE
From abeautifulplate.com
4.5/5 (59)Total Time 3 hrsCategory Yeast BreadsCalories 150 per serving
- Day Before: In large container (with non-airtight lid), whisk together warm water, yeast, and salt. Slowly add in flours, mixing with wooden spoon. When dough becomes too difficult and thick to stir, mix together with hands until all the flour comes together and dough is uniform. The dough should be very wet and sticky. Do not knead. Cover lightly and allow to rise at room temperature for at least two hours. Place in refrigerator and cover lightly for up to two weeks.
- Before Baking: Dust pizza peel lightly with corn meal, remove about half of the dough and “cloak” and shape loaf in a round in about 30-60 seconds—stretch the surface of the dough ball around to the bottom of the loaf, rotating the dough ball as you go, so that it is relatively smooth on the surface. The bottom will flatten out during baking. Allow to rest at room temperature for 45 minutes. **Note: If you do not have a pizza peel, place on baking sheet covered with parchment paper.
- Preheat oven to 450 degrees Fahrenheit. If using pizza stone, allow to preheat for at least twenty minutes.
- Once oven is ready, dust loaf with floor and using serrated knife, slash a scallop (seen below) or tic-tac-toe pattern about 1/2” deep on top of the loaf.
OLD-FASHIONED WALNUT BALLS RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.3/5 (28)Total Time 30 minsCategory Dessert, SnackCalories 91 per serving
NO-KNEAD DUTCH OVEN NUTTY BOULE - PARDON YOUR FRENCH
From pardonyourfrench.com
3.7/5 (6)Category RecipesServings 1Total Time 35 mins
PAIN AU LEVAIN RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
CLASSIC WALNUT BOULE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CHEWY OLIVE BOULE - FARM BELL RECIPES
From farmbellrecipes.com
BLACK PEPPER WALNUT RYE BOULE | SAVEUR
From saveur.com
MY RECIPES CLASSIC WALNUT BOULE RECIPE MACRO NUTRITION FACTS
From ketofoodist.com
SOURDOUGH BOULE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
CLASSIC FRENCH BOULE RECIPE WITH POOLISH - CHEF BILLY PARISI
From billyparisi.com
CLASSIC FRENCH BOULE BREAD IN DUTCH-OVEN - PARDON …
From pardonyourfrench.com
NO-KNEAD CRUSTY BOULE RECIPE - REAL SIMPLE
From realsimple.com
A SIMPLE BOULE » HUMMINGBIRD HIGH
From hummingbirdhigh.com
10 TASTY WALNUT RECIPES TO TRY NOW – A COUPLE COOKS
From acouplecooks.com
WALNUT AND MAPLE OLD FASHIONED RECIPE | VINEPAIR
From vinepair.com
CLASSIC WALNUT BOULE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
FOODCOMBO
#time-to-make #course #preparation #for-large-groups #healthy #breads #dietary #low-cholesterol #low-saturated-fat #healthy-2 #yeast #low-in-something #number-of-servings #4-hours-or-less
You'll also love