Got a new bread book.....

[BamaQ]

and I could'nt stand it anymore. I mixed up a double batch of Boule dough and a batch of the olive oil dough. They are just about ready to go into the fridge. Gona bake my first loaf tonight.

http://i98.photobucket.com/albums/l251/bamaquer/Taken%20on%20September%201st%202008/CIMG0219.jpg

[BamaQ]

Pizza from the olive oil dough turned out PDG!!!

http://i98.photobucket.com/albums/l251/bamaquer/Taken%20on%20September%201st%202008/CIMG0222.jpg

http://i98.photobucket.com/albums/l251/bamaquer/Taken%20on%20September%201st%202008/CIMG0224.jpg

http://i98.photobucket.com/albums/l251/bamaquer/Taken%20on%20September%201st%202008/CIMG0229.jpg

[BamaQ]

Here's loaf from the Boule dough. Really good stuff.

http://i98.photobucket.com/albums/l251/bamaquer/Taken%20on%20September%202nd%202008/CIMG0252.jpg

[Lynn]

Man, could I ever sink my teeth into that right now. You need to post the recipe for that boule bread. Looks fantastic.

[BamaQ]

Man, could I ever sink my teeth into that right now. You need to post the recipe for that boule bread. Looks fantastic.

I loaned the book to a friend for the weekend but I will post it on Monday.

[BamaQ]

OK Lynn here's the base recipe for the Boule bread.

Yeilds four small loaves or two nice large loafs

3 cups warm water
1-1/2 tbsp yeast
1-1/2 tbsp kosher salt
6-1/2 cups all purpose flour

Mix the water salt and yeast in a large bowl with a loose fitting lid. Now mix the flour with the liquid using a large spool untill all of the flour is incorparated. Sometines I have to add an additional tbsp or two of water to get all of the flour mixed in.

Now place the lid on the bowl an let it rise in a warm place. I like putting it outside on the patio in yhe shade when it's a nice warm day.

After the two hour rise place the bowl with the lid on in the fridge. It is ready for use now and will keep for 14 days. The flavor will develop as time goes on.

Baking

You need:
1 half sheet pan
1 baking / pizza stone
1 cup hot water
450 degree preheated oven

With floured hands remove the amount of dough you wish to use. Dust with flour as needed. Just enough to handle it. Quickly form the dough into a ball by turning the dough under and rotating to form a smooth ball. Place the ball on a cornmealed counter or board and let rise for 45 minutes to an hour.

While the dough rests place an oven rack at the middle position in the oven and put the baking/pizza stone on it. Now put an oven rack on the bottom level of the oven and place the half sheet pan on it. Now preheat the oven to 450 degrees.

After the dough has risen roll the ball onto a cornmealed peel with the gathered side up. Quickly open the oven door a place the loaf in the middle of the stone and pour the cup of hot water in the half sheet pan on the bottom level to create some steam and then shut the oven door. The steam will produce a nice crust on the bread. Bake the bread about 30 minutes or until the bread reaches 180 degrees internal temp.

I always have doug in the frige now. Makes a good pizza as well.

http://i98.photobucket.com/albums/l251/bamaquer/Taken%20on%20September%2014th%202008/CIMG0331.jpg

[Lynn]

Thanks.
Can't wait to try this recipe.
I'm tired of eating boring store bought bread so have been baking more of my own. It spoils you.

[BamaQ]

I think you'll really like it Lynn. I'll post more recipes as I try them.