Fresh Baked Boules Recipes

Steps:

• Mix the flour and 1 1/2 cups of the water in a large bowl until a shaggy dough forms. Cover the bowl with a lid or plate and let stand until the flour absorbs the water, 30 to 45 minutes.
• Add the sourdough starter, salt and remaining 3 tablespoons water to the dough. Squeeze and twist with your hands until a sticky dough forms (it will be soupy at first, but continue mixing). Knead the dough in the bowl by scooping under the dough, stretching it up and twisting it while you rotate the bowl a quarter turn; slap down the dough and repeat. Continue kneading until the dough smooths out and pulls away from the bowl, 5 to 7 minutes. Scrape down the sides of the bowl and cover with a lid. Let rest in a warm place, 30 minutes.
• Uncover the dough. Gently reach under the dough with a wet hand, stretch it up as far as it will go without tearing, then fold the dough over itself. Rotate the bowl a quarter turn and repeat three times; this is a set of turns. Do another set of turns, then re-cover the bowl and return to a warm place to rest, 30 minutes.
• Do two sets of turns every 30 minutes until the dough has increased in size by one-third and has large bubbles in spots, 2 1/2 to 3 1/2 more hours, covering the bowl after each time. After the last set of turns, cover the bowl and let the dough rest another 30 minutes.
• Turn out the dough onto a generously floured work surface. Slide a bench scraper or large spatula underneath and fold the dough in half. Cup floured hands around the dough and gently roll it in a circular motion into a taut ball. Let rest, uncovered, 20 minutes (the dough will flatten a little).
• Line a medium bowl with a clean lint-free towel and dust generously with flour. Lightly dust the top of the dough with flour, then slide a bench scraper or large spatula underneath and flip it over. Working gently to not deflate the dough, pull each of the four "sides" of the dough up and into the center, folding the last side to cover the whole top of the dough. Roll the dough over so the seams are on the bottom. Slide a bench scraper or large spatula underneath and gently invert the dough into the towel-lined bowl with the seam up. Cover loosely with the overhanging towel. Let rest in the refrigerator, at least 8 hours and up to 18 hours.
• About 30 minutes before baking, place a 10- to 11-inch Dutch oven with a lid in the middle of the oven and place a baking stone or large cast-iron skillet on the bottom rack to absorb the heat; preheat to 450˚ F. Carefully remove the Dutch oven from the oven and uncover. Remove the dough from the refrigerator, uncover and lay a large round of parchment on top. Invert the dough onto the parchment. Carefully lower the dough (on the parchment) into the hot Dutch oven. Using kitchen shears or a sharp knife, make a few 1/4- to 1/2-inch-deep cuts in the top so that the dough can expand.
• Transfer the pot to the oven; cover with the lid. Bake until the bread has risen and the crust is pale, about 20 minutes. Uncover and bake until the crust is browned and crisp and a thermometer inserted into the center registers 210˚ F, 25 to 35 minutes. Let cool 10 minutes in the pot, then transfer to a rack to cool completely, about 2 hours.

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.

Steps:

• Mix the flour, salt and yeast in a bowl. Stir in 1 1/2 cups/375 ml water to blend. What you'll have is a wet, shaggy, sticky dough, but not so wet as to be batter. Cover the bowl with a tea towel and let it rest in a warm place for at least 12 hours, and up to 24 hours. It's ready for the next step when the surface is dotted with bubbles.
• Flour a work surface and dump the dough out onto it. Sprinkle over a little more flour and fold it once or twice. Cover with the tea towel and let rest 15 minutes.
• Using only enough flour to keep the dough from sticking to your fingers, shape the dough into a ball. Coat a cotton towel with cornmeal, wheat bran or flour and lay the dough on it, seam-side down. Dust with more cornmeal, wheat bran or flour. (You need quite a lot because you want to be sure the dough doesn't stick to the towel). Cover and let rise for about 2 hours. When ready, the dough will be more than double in size.
• 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 (cocotte) inside to heat.
• When the dough is ready, remove the pot from the oven and turn the dough into it, seam-side up. (It will look messy, but this is OK.) Shake the pot to settle the bread evenly. Cover with the lid and bake for 30 minutes. Remove the lid and bake until the loaf is nicely browned, another 15 to 30 minutes. Cool on a rack.

Steps:

• Preheat the oven to 350 degrees F. Combine the broth and nutmeg in a small saucepan and bring to a simmer. Remove from the heat and stir in the horseradish and 1/2 tablespoon butter.
• Melt the remaining 4 tablespoons butter in a large skillet over medium heat. Add the onions, thyme and 3/4 teaspoon salt and cook, stirring often, until the onions are golden brown and soft, about 20 minutes. Let cool slightly, then stir into the broth mixture.
• Slice the bread at 1 1/2-inch intervals with a large serrated knife, stopping about three-quarters of the way to the bottom. Repeat, making perpendicular cuts, to create a crosshatch pattern in the top of the loaf.
• Set the loaf on a parchment-lined rimmed baking sheet. Stuff the gruyere and onions into the slits, breaking the cheese into smaller pieces, if necessary. Pour any remaining broth mixture into the slits. Cover the bread loosely with foil and bake until warm, about 15 minutes. Remove the foil and continue baking until the cheese melts and the bread is toasted, 20 to 25 more minutes. Sprinkle with parsley.