SAVE MONEY – learn to make FRENCH BOULE BREAD at home #easy
Download Printable Recipes Below:
- 7-inch French Boule Bread (grams)
- 8-inch French Boule Bread (grams)
- 7-inch French Boule Bread (ounces)
- 8-inch French Boule Bread (ounces)
Fool proof recipe to start practicing your french boule bread making technique:
- no experience required
- no kneading required
- stand mixer optional
Watch this video, I will show you how I make it.
Try it out and save money on store bought bread. I spend no more than CAD$25 (~USD$19) per year on bread for 2 people because I make them at home.
Practice with this recipe: It takes practice to make beautiful artisan breads. That’s why we need a recipe that works – tastes so good so that even if the bread doesn’t come out looking perfect, you and your loved ones are going to enjoy eating it.
7-INCH FRENCH BOULE BREAD INGREDIENTS :
Poolish (made 12-16 hours prior):
- 95g bread flour
- 95g cold water
- 0.4g dry instant yeast which is slightly less than 1/4 tsp
Dough:
- 190g bread flour
- 108g water at ~86°F / 30°C
- 4g fine salt
- 2g dry instant yeast
- poolish from the night before
- 2-3g extra virgin olive oil to glaze bowl for rising.
Watch this video, I will show you how I make it!
EQUIPMENT & SUPPLIES:
*As an Amazon associate, I earn from qualifying purchases on the products sold on Amazon listed below.
- Premium Bread Lame (for scoring)
- Digital Scale (1 decimal place) I use now & recommend.
(not shown in video, I don’t recommend the one in the video) - IKEA Banneton Basket
- My Preferred Dry Instant Yeast (shown in video)
- Fleischmann’s Dry Instant Yeast also works
- Creative Baker Bread & Pizza Flour
- Walmart Great Value Best for Bread Flour also works
This was great information. Thank you for your insights.
Hi Catherine and thank you for your free French bread recipes.
Fed up buying unhealthy bread from supermarkets my new year`s resolution was to bake my own with healthy ingredients and not additives. I found lots of recipes in youtube but none so well and comprehensively explained as yours, the whole job of baking is broken up in easy steps to follow and when necessary followed by your explanations.
Most of the other recipes I find don`t tell you why one has to follow this or that particular step, even when scoring the dough or spraying it with water or placing a container with water in the oven you give the reason why which makes it easier to remember that is why I will follow your recipe and will give feed back but only when I succeed……that lovely sandwich you made in your video is haunting me now……mmmmmm. and congratulations that with your stamina and will power you overcame the serious difficulties you had with your skin, I saw some of your photos and your improvement is amazing. Well done,
Carlos