My Grand Adventure Part 2 of 3

Saturday, February 5, 2011

Bread day 2! This is what it looks like after hanging out all night in my fridge. 

Next, turn it out on a floured surface and for 1lb boules, cut it in half. There are tons of internet sites and books that tell you how to shape bread into a boule and I don't know what I'm doing well enough to explain it.

But here are my 2 boules. They're so pretty. :)

 Cover and let them proof for 2 more hours. About 45 minutes before you plan to bake, you need to turn your oven into a heart. Which basically means, preheat your oven to 550 with your pan or stone in the oven and another pan with a one inch lip on the rack below.

Uncover for the last 15 minutes of proofing. Here's what mine looked like.

With an extreeeeeeemely sharp knife or preferably a razor blade, make cuts in the dough about 1/2 inch deep.

Lower the temp to 450. Bake for 12 minutes and then rotate. Here's what they looked like at 12 minutes. Bake another 15-25 minutes.

And here is your rustic artisan French bread boule! Now one huge problem I had was that at 550, my carbon monoxide detectors started going off so I had to lower my temp to 450 right away and open my windows. I have a killer headache now. The Grand Adventure part 3 is simmering away and almost ready! Check back later tonight!