THE MASTER BREAD RECIPE: BOULE

YUM-M-M  Charmaine has been sharing this bread recipe with friends and now she shares it with you, from the Mother Earth News. It says “Baking bread at home saves hundreds every year. With this easy method, each loaf will cost you only 50 cents and take five minutes a day.”

The Master Recipe: Boule

Artisan free-form loaf (makes 4 1-pound loaves).

3 cups lukewarm water

1 ½ tbsp granulated yeast (1 ½ packets)

1 ½ tbsp coarse kosher or sea salt

6 ½ cups unsifted unbleached all-purpose white flour

Mix together well.  It should be wet.  Do not knead.

Store in refrigerator for about 3 hours.

When ready, tear or cut off a chunk the size of a grapefruit.  With floured hands, press four  corners down to make the bottom flat.  Sprinkle flour on the top and let it sit for  about 40 minutes.  Make some cuts across the top before putting it on a baking stone  or sheet in middle rack in the oven preheated to 450 degrees.  Also put in a broiler  tray filled with a cup of hot water to create steam.  Bake for 30 minutes.  Let cool.

To double the recipe, memorize the 6-3-3-13 rule.  Double each of above in turn and it is 6-3-3-13!

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