February 26, 2012
Crusty French (Fallen) Boules
This Cooking Light bread is delicious. Perfect crunchy crust. Wonderful flavor. The only thing lacking is probably the intended texture, as my loaves fell flat when I sliced them. At least it still tastes amazing.
Crusty French Boules
1 1/4 cups flour
1/2 tsp. active dry yeast
1/2 tsp. salt
1/2 cup water (betwen 100ºF to 110ºF)
3/4 cup water (between 100ºF to 110ºF)
1 tsp. active dry yeast
2 cups flour
3/4 cup bread flour
1 tsp. salt
1 Tbsp. cornmeal
To prepare the pate fermentee, combine 1 cup flour, yeast and salt together. Add water, and beat on low until mixture is thoroughly combined. Add remaining flour, 1 Tbsp. at a time, until dough just pulls away from sides of bowl. Beat 2 additional minutes on medium speed. Place dough into a greased bowl, and cover with plastic wrap. Chill 48 to 72 hours.
Remove pate fermentee from refrigerator, and let stand 30 minutes. Place 3/4 cup water in a bowl, and sprinkle with yeast. Let stand 5 minutes or until yeast begins to bubble. Add pate fermentee, and let stand 10 minutes. Add flour and salt. Beat on low speed until flour is incorporated. Beat on medium 6 minutes or until dough forms ball.
Place dough in greased bowl, cover and let rise until doubled, about 1 1/2 hours. Punch down dough, and shape into two round loaves. Place on a baking sheet sprinkled with cornmeal. Cover, and let rise until doubled, about 1 hour and 15 minutes.
Preheat oven to 450ºF, and place a small oven-proof dish filled with water on the bottom rack. Spray loaves with water, and make a tic-tac-toe pattern on the loaves with a sharp knife. Bake 10 minutes, and remove dish with water. Bake an additional 15 minutes or until bread is golden and sounds hollow. Cool completely on wire racks. Makes 2 loaves.