How Do You Form, Proof, And Bake An Artisan Boule?
Among the frustrations which a new baker faces, is the challenge to form, raise(proof), and bake a traditional round loaf of rustic bread, known as a boule (ball in French). Most often, these instructions are not contained within the recipe which the new baker is following. Well, there are a few tricks of the trade necessary here, but none are difficult – as long as you know about them. So, read on, and I’ll share them with you. For this article, we’ll assume that you already have your bread recipe – if not, I’ve included a recipe down below in “Resources” for a classic, artisan loaf which is perfect for a boule. Actually, any bread recipe will do – the boule is only the shape of the finished loaf. Once your dough has finished its first rise, or proofing, and has had its final kneading (if any), you’re ready to begin forming the loaf for the final rise. Move your dough to a large, flat area like a kitchen counter, or ideally, a wooden cutting block, that has been lightly dusted with fl
