BOULE BREAD

BOULE BREAD>>>>>>>Lisa Gallo-Horner is here to visit this week and it's been sososososo much fun having her here. We have gone on "adventures", gotten _totally hooked_ on Great British Baking Show, and cooked a lot. This is one of the bestest things that we made. I had my doubts(!!!!) that we would succeed and it turned out better than i could have anticipated. I _love_ it when that happens (*so very rarely!)>>>>>>>BOULE BREAD>>>>>>>3C flour.......1-1/2t salt........1t fast-acting yeast........1-1/2C warm (bath temperature, not boiling) water.......mix all (will look shaggy)......cover with plastic wrap and let sit at warm room temp for 2-4 hours (can do for 2 hours then put in fridge for up to 3 days...more on that later).....when ready to bake, take Dutch oven (cast iron is best!) and put in oven........turn oven to 450 and let preheat for THIRTY MINUTES with pot in oven.......take dough,sprinkle with ~2T flour and fold in half 4x, then shape into a ball (rough ball) on parchment paper.......after the pot is SCREAMING HOT, carefully take off lid, put entire parchment paper-boule in pot, cover and put back in 450 oven for 30 minutes.......uncover (careful, it's HOT!) and bake uncovered for 10 minutes more.......remove from oven, let cool for ~10 minutes then remove from pot...let cool more before slicing so that the bread isn't gummy on the inside....lather...rinse...repeat! .......[if you put the dough in the fridge overnight or up to 3 days, which we did, let "thaw"/temper at room temp for ~30 minutes before making the boule/ball on the parchment paper and baking as indicated earlier....easier to commit to 2 hours of rising one day...and another hour to preheat/bake when you want the bread).......let me know when you make it what you think!! we are already planning on the next loaf and playing a game to bet on who gets the last two slices tonight at dinner!!.......:-D