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La boule

Happy Valentines Day!

I couldn't miss putting a heart for this day on a bread. A simple bread for a simple but so beautiful feeling.

This is a basic bread made only with bread white bio flour. The hydration is high so I advice kneading it well to develop the gluten chain. You can try the dough using the window pane test.
Baking it in a Dutch oven might be better. I didn't, I've used my classic baking stone for it and the dough lost its shape a bit before rising again in the oven.

No matter the shape, this bread is great and worth to be tried.

Ingredients:

 
Directions:
  1. Mix all ingredients in a standing robot, 4 minutes on a low speed and 15 minutes on a higher speed.
  2. Bulk fermentation 1h30 at room temperature.
  3. Shape 2 round loaves.
  4. Final fermentation in lightly floured bannetons 2h at 24ºC. 
  5. Preheat the oven at 260ºC with the baking stone inside.
  6. Bake with steam in the first 15 minutes at 260ºC and continue for another 30 minutes reducing the temperature to 240ºC.

This recipe was inspired from Le Larousse du pain - Eric Kayser, page 48.

2 comments:

Tiziana Bontempi said...

Very lovely!

Denisa V said...

Thank you very much, Tiziana!

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