CRUSTY FRENCH BOULES

CRUSTY FRENCH BOULES image

Yield 12 slices

Number Of Ingredients 3

Ingredients

Pâte fermentée:
5 63/100 ounces all-purpose flour, divided (about 1 1/4 cups) 1/2 teaspoon active dry yeast 1/2 teaspoon salt 1/2 cup warm water (100° to 110°) Cooking spray Dough:
3/4 cup warm water (100° to 110°) 1 teaspoon active dry yeast 9 ounces all-purpose flour (about 2 cups) 4 ounces bread flour (about 2/3 cup) 1 teaspoon salt 1 tablespoon cornmeal

Steps:

1. To prepare the pâte weigh or lightly spoon 1 C all-purpose flour into measuring cup, Combine 4.5 oz all-purpose flour, 1/2 tsp yeast, and 1/2 tsp salt in bowl of a stand mixer fitted with paddle attachment. Add 1/2 C warm water, and beat at low speed until mixture is thoroughly combined. Add enough of the remaining 4 T flour, 1 T at a time, until dough just begins to pull away from sides of bowl. Increase mixer speed to med, and beat for 2 min. Place dough in small bowl coated with cooking spray. Place a piece of plastic wrap coated with cooking spray directly on dough. Refrigerate 48 hours 2. Remove pâte fermentée from refrigerator; let stand at room temperature 30 min. 3. To prepare the dough, place 3/4 C warm water in bowl of a stand mixer with dough hook attached, and sprinkle with 1 tsp yeast. Let mixture stand for 5 min or until bubbles form. Add pâte fermentée to yeast mixture; let stand 10 min. Weigh or lightly spoon 2 C all purpose flour and 2/3 C into dry measuring cups; Add flours and 1 tsp salt to bowl; beat at low speed until flour is incorporated. Increase mixer to med speed, and beat for 6 min. (Dough should form a ball.) 4. Place dough in a large bowl coated with cooking spray; lightly coat dough with cooking spray. Cover with plastic wrap, and let stand in a warm, dry place, free from drafts, for 1 1/2 hours or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down, and divide into 2 equal portions. Knead each portion for 1 min Shape each dough portion into a 5" round by pulling the sides down, pinching and tucking them under the bottom center of dough, forming a smooth, taut surface on the top. Place dough rounds on a baking sheet sprinkled with cornmeal. Lightly coat surface of dough with cooking spray. Cover and let rise 1 hour and 15 min or until doubled in size.