Boule

Ingredients5

• bread flour450 g
• whole wheat flour50 g
• lukewarm water350 ml
• fine sea salt10 g
• active dry yeast7 g

Method

1. Stir the yeast into the lukewarm water and let it stand for 5 minutes until foamy.
2. Mix both flours and the salt in a bowl, then pour in the yeast mixture and stir until a shaggy dough forms.
3. Knead on a lightly floured surface for about 10 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot for about 1 hour 30 minutes, until doubled.
5. Shape the dough into a tight round boule, place it on parchment, cover, and proof for 40 minutes.
6. Heat the oven to 230°C with a baking stone or heavy tray inside, and score the top of the loaf with a sharp blade.
7. Slide the loaf onto the hot stone, add steam, and bake for 30 to 35 minutes until deep golden and hollow-sounding.
8. Cool completely on a rack before slicing.