Boule loaf


Have you ever had a baking book full of 2-4 page long recipes or just a single recipe in front you long enough to scare you off ? I bet you have, because I have had more of those than I am willing to admit. That is, until one day not so long ago, it finally clicked - the longer the better!.

Longer recipes (usually, that is) mean better, more detailed, step by step instructions, written by a person who wants you to succeed. That is how I feel every time I follow one of the Nick Malgieri's recipes, such as this one. So go on, brave the lines, and follow this extensive read that will lead you to a "no fuss, hassle free bread baking success" 

One-step bread dough

Makes 800 g dough

475 g bread flour (or unbleached plain flour)
1 1/2 tsp salt
7 g active dried yeast *
315 ml warm tap water
1 tbsp olive oil + 1/2 tsp for oiling the bowl

Fresh Yeast Orginal Dry YeastQuick Yeast
 Quick, instant, active, so many different names for dry yeast that create a confusion. I came across 2 basic types, one that looks granulated and needs to be dissolved in water or milk before use ( middle column) and "dusty" textured yeast (or bread machine yeast) that is mixed directly with flour ( the third column).
Table adopted from here.

- mix the flour and salt  and set aside
-whisk the yeast into the water until is dissolved, then add the oil
- mix half of the flour with yeast to make a paste
-add slowly the rest of the flour, mix it, repeatedly dig down to the bottom of the bowl then fold upward.
Make sure all the flour is absorbed.
-cover the bowl with cling film and leave it to rest for 15 minutes, then repeat the digging and folding motions and let it rest for another 15 minutes.
- oil a bowl that is big enough to hold risen dough
- take the dough out onto a not too heavy floured surface, flour your hands and pat the dough into a rectangular shape,
- fold one narrow end toward the middle, then another over it, to make 3 layers
- turn the dough 90 degrees and repeat the processes
- put the dough into the oiled bowl, cover and leave to to rest for 15 minutes
-take the dough out and repeat the folding process
- place into the oiled bowl and leave to rise for about 45 to 60 minutes, until doubled in size


Take the dough out onto a lightly floured surface, divide into 2 loaves then working with one at the time. Gently press to flatten it and shape into spherical balls by pushing inward at the bottom, making the top appear tighter. Place your loaves in the polenta/semolina dusted tin and let rise until almost doubled in size.
Half an hour before the loaves are risen, set the oven on 200 C/390 F/ gas 6 and place the rack in the lower third.
Slash the top of the loaves 3 to 4 times in one direction, turn for 45 degrees and repeat. Place in the oven and spray water on sides of the oven. Repeat after 5 minutes. Bake for 30 to 40 minutes. Leave it
to cool .

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