Boule - The French round bread

Attempted baking a Boule, a French round bread. Literally means 'ball' in French. Ideally one should use a Dutch oven to bake this but I managed to bake this in my 10" inch round pan. I'm still not there but I guess my first try was not bad either. What do you say guys?

Here is the full recipe:

• Level: Intermediate

• Yield: 2 boules

• Total: 3 hr 20 min

• Prep: 25 min

• Inactive: 2 hr 20 min

• Bake: 35 minA

Ingredients:

1 tablespoon salt 1 tablespoon sugar 1 packet dry active yeast 1 1/2 cups warm water, between 35-45°C (any hotter will kill the yeast & too cool, the yeast won't be activated) 4 cups all-purpose flour, plus some extra for kneading 1/4 cup melted butter

Method:

Dissolve, salt, sugar & yeast in warm water and allow the yeast to proof for about 15 minutes.

Place flour in a bowl and slowly pour the proofed yeast mixture, until the dough comes together and looks like a sticky mass of dough.

Transfer the dough to a floured surface and knead for about 5 minutes. Place in a bowl, cover with a clean kitchen towel and allow the dough to rise, so that it doubles in volume. This will take about 30 minutes to an hour. The dough has risen enough if you make an indentation with your finger and it does not spring back. Punch the dough down and allow it to rise again.

Baking:

1. Preheat oven to 200°C.

2. Divide the dough in half, and transfer half to a floured surface. Keep the balance covered with the kichen towel.

3. Shape the dough into a circles by pulling from the side and pushing the dough under and up from the bottom to form a dome, rotating to make it circular. Cover it and let rest 10 minutes. Repeat for each section of dough.

4. Grease a round cake pan for each loaf and transfer dough to the pan. I used a 10" round pan.

5. Brush with melted butter or egg wash and bake until the crust is golden brown and crispy. When done, the bread should sound hollow when tapped, approximately 30-35 minutes.

6. Remove from oven and let rest 10 minutes in pan. Remove from pan and serve warm with butter.

7. I also use mascarpone cheese to spread on my boule slices.

Happy baking!!