The Master Recipe (Boule)
Mixing and Storing the Dough
1. Warm the water slightly to lukewarm.
2. Add yeast and salt to the water in the mixer bowl.
3. Mix in the flour using the dough hook.
4. Allow to rise. Move dough to a large bowl and allow to rise for 2 hours. Longer rising times will not harm the result. Refrigerate the dough for at least 3 hours, preferably overnight.
On Baking Day
5. Sprinkle the surface of the dough with flour. Pull up and cut off a one pound piece of dough using a serrated knife. Told the dough into a ball or log.
6. Rest the dough and let it rise on a pizza peel for about 40 minutes. It doesn't need to be covered during this period.
7. Twenty minutes before baking preheat the oven to 450 degrees with a baking stone placed on the middle rack. Place an empty pan for holding water on the lower rack.
8. Dust the top of the loaf liberally with flour. Slash a 1/4 inch cross in the loaf.
9. Add a cup of water to the pan and close the oven door quickly. Bake for about 30 minutes or until the crust is nicely browned.
The remainder of the dough can be stored in the refrigerator and used over the next 14 days.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (38g) | ||
Recipe Makes: 40 Servings | ||
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Calories: 72 | ||
Calories from Fat: 2 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 390mg | 13 % | |
Potassium 33.9mg | 1 % | |
Total Carbohydrate 15g | 4 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 14.3g | ||
Protein 2.1g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 72
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