It is after ages that I am participating in a Bread Bakers event again. This time the theme is ‘International Breads’. As bread lovers across the world know that the French are amazing Bakers and France is the home to so many different types of breads. My dish for today is the traditional rustic Boule. According to Wikipedia, “Boule, French for “ball”, is a traditional shape of French bread, resembling a squashed ball. It is a rustic loaf shape that can be made of any type of flour. The name of this bread is the reason a bread baker is referred to as a “boulanger” in French, and a bread bakery a “boulangerie.”
This is my first bread with bread flour. You don’t get bread flour in India and so I never got a chance to try baking with this. Finally, the husband traveled on work to Amsterdam and I convinced him that all I would need is some bread flour. While all purpose flour does make a lovely bread, I found the one with bread flour to be more airy and of better texture. You can try to make this with all purpose flour as well and the results would be quite nice.
Though it is a very simple recipe, it takes a lot of time. You let the dough rest for a total of 16 hours and so that needs a bit of planning. But I found that the flavours develop beautifully and it is totally worth the time. Like it is said, ‘Bread baking takes a lot of time. Thankfully not your time.’
Makes one loaf
Recipe adapted from here
WHAT WE NEED
Bread flour 325 gms plus for dusting
Salt 8 gms
Instant yeast 3 1/2 gms (1 tsp)
Warm water 266 gms
WHAT TO DO
- In a large bowl, mix the yeast, salt and bread flour
- Slowly add the water and bring it all together
- Mix all the ingredients till the dough becomes a little elastic, about 2-3 minutes
- Transfer the dough to a lightly floured surface and knead for 1-2 minutes
- Shape it as a ball and place it in a floured bowl
- Cover it with cling wrap and set it aside for 4 hours at room temperature
- Punch down the dough and transfer it to a floured surface
- Shape it into a ball dusting it as required
- Transfer it to a floured bowl and cover with cling wrap
- Refrigerate the dough for 12 hours
- Preheat the oven to 250C
- Take out the dough and shape it into a ball dusting it as needed
- Place it on a lightly greased baking tray
- Slash the dough on top three times or score it with any design of your choice
- Bake for 25-30 minutes or till golden brown
- Slice it after it is cooled completely
- Enjoy with butter and jam or as a crostini!
Check out other International Breads from the Bread Bakers –
- Apfelpfannkuchen (Apple Pancake)from A Day in the Life on the Farm
- Auvergne Crown from Karen’s Kitchen Stories
- Bauerbrot from All That’s Left Are The Crumbs
- Bialys from Spill the Spices
- Boule from Bread Therapy
- Chilli and Coriander Scones from Sizzling Tastebuds
- Dallas Pulla from The Schizo Chef
- Dutch Tiger Bread (Tijgerbrood)from Baking Sense
- Eggless brioche bread from I camp in my Kitchen
- Epi di Pan from Sara’s Tasty Buds
- Franzbrotchen from Gayathri’s Cook Spot
- German Soft Pretzels (Laugenbrezel) from Hostess At Heart
- German Soft Pretzels from Herbivore Cucina
- Kardemummabullar from Ambrosia
- Pita Bread from Sneha’s Recipe
- Pletzel from Cook’s Hideout
- Pretzel bites from My Cooking Journey
- Savoury Kugelhopf from The Mad Scientist’s Kitchen
- Slovak Bread Rolls(Rozky) from Mayuri’s Jikoni
- Whole wheat Pitta bread from Sonlicious
- Yemeni Kubaneh from Food Lust People Love
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to firstname.lastname@example.org.
u must hold baking classes for me, Sowmya ! else I have no reason to travel to bangalore or you to Mumbai :p ! lovely bread here … good one …
What a perfectly lovely loaf. I had to laugh because whenever my husband travels without me, he brings me home food products. A man after my own heart.
It’s amazing what just four ingredients can produce depending on the technique. Your crumb has the perfect texture! How sweet of your husband to carry back a bag of flour!
What a beautiful boule, my favorite shape. They’re rustic and beautiful at the same time.
Hello Sowmya, Loved your rustic boule. The crumb is perfect and airy. I have to try this one for sure.
Thanks a lot Namita
Wow, you got a beautiful crumb on that loaf. The 16 hour resting time is totally worth it for a loaf like this boule. Beautiful!
Beautiful loaf with a lovely crumb. I agree with you that bread flour definitely makes all the difference. I too don’t get bread flour in Mombasa so I add gluten if I need a nice chewy bread.
Beautiful colour and texture…..
That is such a beautifully baked Boule. Perfect crumb and amazing bread.
Beautiful boule with airy pockets. So bread flour is the trick, is it?
Thanks a lot. Bread flour surely makes it easier for beginners, I guess