This classic French bread recipe is the perfect way to start your day. It’s easy to make and you can use it as a base for so many other recipes.
The french boule recipe uk is a classic French bread that has been around for hundreds of years. It’s made with poolish and is known to be the best bread in France.
Use a poolish to leaven the bread for a beautiful dark brown crust in this big round traditional French boule recipe.
So far, I’ve created a sourdough starter (Levain), used it in a Graham Flour recipe, utilized a biga as a preferment, and now I’m going to build a poolish boule recipe.
There has been a lot of bread baking over the last few weeks, but if you’ve ever wanted to try your hand at baking bread, these recipes should be at the top of your list.
In the United States, for whatever reason, you purchase a machine and 3 hours later, you get a loaf of bread. I’m here to tell you that’s not how bread is supposed to be produced, and that’s not how it was meant to be created. It takes time and passion to make excellent bread.
Do you believe they use bread machines in bakeries?
No, I don’t believe so. If you don’t have 28 hours to wait for bread, you may be able to wait 18 hours with this poolish-based French boule recipe.
- Bob’s Red Mill Artisan Bread Flour (550 grams)
- Bob’s Red Mill Whole Wheat Flour (550 grams)
- 858 grams of liquid
- 24 g of table salt
- 4.5 g yeast that is active
- Combine 550 grams of bread flour, 550 grams of water heated to 80° to 82°, and.5 grams of yeast in a large mixing bowl. Cover and let aside for 10 to 24 hours at room temperature, or until it has tripled in size.
- Combine the remaining 50 grams of bread flour, whole wheat flour, salt, and the remaining 4 grams of yeast in a separate big container.
- To loosen the poolish, add the remaining 308 grams of water at 105° to 107° to the container.
- Squeeze, stretch, and fold the poolish and water combination into the container containing the flour, salt, and yeast until it is fully mixed in, approximately 3 to 4 minutes. Allow for a 20-minute rest period after covering.
- Stretch and flip the dough 6 to 8 times every 20 minutes for 60 minutes to fold it.
- Allow to rest for another 2 hours, or until it has quadrupled in size.
- Form the dough into a medium compact ball on a clean floured surface sprinkled with flour. Transfer the dough to a floured proving basket, cover with a cloth, and set aside for 60 to 90 minutes to prove.
- Preheat the oven to 500°F and set aside a pizza stone for 30 minutes.
- Invert the dough onto the stone, score, cover with a big metal bowl, and bake for 30 minutes, then uncover and bake for another 20 to 25 minutes, or until the bread is dark brown on the exterior.
- Allow 30 minutes to cool on a cooling rack.
- Cut into slices and serve.
The white bread with poolish is a classic French bread recipe that uses a poolish. Poolish is an important part of the dough, which gives the bread its unique flavor.
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