Homemade BOULE

Directions

1. Preparation (in advance)-
2. Begin by warming the water to about 120 deg F.
3. In the large mixing bowl of your a high-capacity food processor fitted with the dough attachment, bread machine or a heavy-duty stand mixer fitted with the dough hook, add the water. To the water add the yeast, salt & the measured out flour .
4. Knead in the food processor until the dough is uniform and devoid of dry patches. Transfer into a container with a lid (not air tight) - a plastic container will do nicely.
5. Refrigerate the wet dough for approx 3 hours so it will be less sticky and more workable. Over night is preferable.
6. Baking method -
7. Take half of the dough out from the refrigerator (approx 1 lb). Return the the other half to the refrigerator for later use.
8. Place the dough ball on a liberally floured surface. Sprinkle flour on the dough as well so it is not too sticky & easy to handle.
9. Lift off the surface & begin to tuck the edges if the dough around to the bottom, on all four sides, rotating the ball a quarter-turn as you go.
10. The resulting dough ball will have a smooth surface on its main face. The bottom of the dough ball appears like a bunch of tucked ends but these will smooth out during resting and baking.
11. Line a baking tray with parchment paper. Liberally sprinkle flour on the surface portion where you are going to place the dough.
12. Place the dough ball over the flour & rest for about an hour. Cover with a large upturned pot or mixing bowl.
13. Preheat the oven to 450 deg F for approx 15-20 minutes. While the oven is preheating, dust the dough ball with some flour.
14. Using a serrated bread knife, slash cuts on the surface in straight lines or a criss-cross pattern.
15. Place a oven proof dish with 4 cups of hot water in the broiler pan.
16. Bake for about 30 minutes on the lowest rack in the oven, or until the crust is nicely brown and firm to the touch.
17. Completely cool on a wire rack before serving for best flavor, texture and ease of slicing.
18. Enjoy!