Uploaded on Aug 28, 2010
This is the Master Boule Recipe from the book "Artisan Bread in Five Minutes A Day" by Jeff Hertzberg and Zoe Francois. ISBN: 0-312-36291-9
Time to form and bake the dough.
You will need:
-Oven at 450 F
-Broiler Pan or pan with lip to hold water in oven
-1 cup hot water
-Pizza Peel - optional
Give dough in container a quick dusting of flour and quickly form dough in to ball (30 seconds or less, no kneading).
Let rest on peel for 1 hour
30 minutes before baking, preheat oven to 450F with stone and pan inside.
When dough is rested, dust again with flour and slice X or design into top.
Slide dough onto stone, then pour hot water into pan in oven and quickly close to keep in steam.
Bake 35 minutes.
Check for doneness by listening for deep thud when you hit bottom of bread. take out a place on cooling rack. Let it get as close as possible to room temperature before eating - if it's possible to wait. If not, dig in, but don't burn yourself.
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