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Name: Boule
Total time: 3 h 30 min
Yield: Serves 8
Cuisine: France
Ingredients: 450 g bread flour; 50 g whole wheat flour; 350 ml lukewarm water; 10 g fine sea salt; 7 g active dry yeast

Its ingredients rise out of the pile.

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France3 h 30 minServes 8déjà cuisiné

Boule

Ingrédients5

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

céréaleautreépice et sauce

Préparation

Stir the yeast into the lukewarm water and let it stand for 5 minutes until foamy.
Mix both flours and the salt in a bowl, then pour in the yeast mixture and stir until a shaggy dough forms.
Knead on a lightly floured surface for about 10 minutes until smooth and elastic.
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.
Shape the dough into a tight round boule, place it on parchment, cover, and proof for 40 minutes.
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.
Slide the loaf onto the hot stone, add steam, and bake for 30 to 35 minutes until deep golden and hollow-sounding.
Cool completely on a rack before slicing.