Description: Recipes, crafts, insanity, and baked abundance from a kitchen with a painfully tiny oven...
As I’ve mentioned before, I’m a bit of a bread junkie. I absolutely love all of the fabulous rye and multigrain breads that are available here in Germany, but it’s not as easy to find a good, crusty French boule loaf (usually, the best you can find is a baguette) . I’ve made lots of different kinds of bread before, but for some reason (probably because it was easily attainable at the time) , I’d never attempted a French bread. Luckily, this fabulous, incredibly simple Le Creuset recipe that was featured
Like the bagels I posted about a week or so ago, I was initially skeptical when I read about how easy this recipe was supposed to be. There’s NO prepping the yeast. NO kneading. None! Just a quick mix, a night spent proofing on the counter, and a minute or two spent shaping the dough into a ball. That’s it! Could it possibly be that simple to re-create the fragrant, crusty boule loaves that I loved to buy at the French bakery years ago?
Simply put, yes! I was pleasantly surprised when my initial test loaf came out so much better than I ever anticipated. My house smelled like a French bakery, which was almost enough reason in and of itself to bake this bread! The crust is thick and crunchy, and the texture is the perfect density for a good boule. The experiment was a success, and life was good.