Classic Boule

After the first rise of 4 hours, the dough is to the top of the covered bowl.

After first rise, punched down, and reshaped before going into the refrigerator.

After the cold 12 hour rise.  On parchment paper ready to be slashed and put on the pizza stone.

Hot out of the oven, looks so delicious, smells even better.  Can't wait to eat it.

Sliced and ready to be slathered with butter.

  

Artisan breads and bakeries are popping up all over the country.  This recipe comes from a new bakery in New York called Brooklyn Bread Lab.  The baker, Adam Leonti, is using wheats and grains from small farms all over the country.  The flour recommended for this recipe come from Hayden Flour Mills in Arizona.  

Since I was unwilling to wait for that flour to be shipped, I used King Arthur Bread Flour.  I plan on ordering some of these small farm flours and trying  this recipe many more times, since it turned out so well.

This recipe is not difficult, it takes time, but it is well worth your efforts.  The outside was a perfect thin crisp crust, with a great dense chewy inside.

Watch for future posts where I will be trying this recipe again with other flours!

As Always, 

ENJOY!

INGREDIENTS

6½ cups (975 grams) bread flour (preferably from Hayden Flour Mills), plus more for dusting(I used King Arthur Bread Flour)

2½ tablespoons (25 grams) salt (I thought the bread was a bit salty, next time I will use a bit less)

1 tablespoon (10 grams) active dry yeast

3½ cups (800 grams) water

DIRECTIONS

1. In a large bowl, mix together the bread flour, salt and yeast. Slowly add in the water while mixing with a rubber bench scraper. Continue to mix until the dough becomes elastic, 4 to 5 minutes. Transfer to a lightly floured surface and shape the dough into a ball, dusting with flour as needed. Place in a floured bowl and let sit at room temperature, covered, for 4 hours.

2. Punch down the dough and scrape out onto a lightly floured surface. Shape the dough into a ball, dusting with flour as needed, and place in a heavily floured bowl. Cover and refrigerate for 12 hours.

3. Preheat the oven to 500º with a baking stone on the middle rack. Gently transfer the dough to a heavily floured pizza peel, reshaping it to make it round. Make 3 parallel slits across the dough, cutting ⅛ inch deep. Transfer the dough to the baking stone and bake until golden brown, 25 to 30 minutes. Let cool completely before slicing.

Recipe adapted from: Adam Leonti, Brooklyn Bread Lab