Homemade french boule

Proportions

• Flour (T85): g
• Water: mL
• Salt: g
• Yeast: g

Recipe

Feel free to go to a previous article of mine for photos of the different steps.

1. Add the yeast to the lukewarm water, along with a teaspoon of flour. Mix, and let it rest and bubble for 15 minutes.
2. Mix the rest of the flour with the salt in a bowl, along with any seeds you were planning to add.
3. Slowly incorporate the water to the flour, and mix the dough until it is no longer wet (5 minutes in the mixer or 20 minutes by hand).
4. Shape the dough into a ball, and let it rise under a slightly damp towel for 20 minutes.
5. Re-shape the dough into a ball, and let it rise again for 20 minutes. Repeat 2-3 times until the ball is puffy and smooth.
6. Put a pot (lid closed) in your oven, and heat at 250°C.
7. Re-shape your dough one last time, sprinkle flour on the surface, and cut.
8. Put the dough in the pot, close the lid, and let it bake for 30 minutes.
9. Reduce your oven temperature to 235°C, remove the lid, and let the bread cook for another 20-25 minutes.
10. Knock on the bottom surface of the boule. If it sounds hollow, the bread is cooked.
11. Let the boule cool down.