Deejay’s Boule’ Bread –

No Knead just mix crusty bread!

Boule’ (adapted from From Artisan Bread in 5 minutes a Day)

3 cups lukewarm water about 100°F
1-1/2 tablespoons granulated yeast (1-1/2 packets)
2-1/2 to 3 teaspoons kosher salt
6-1/2 cups flour (any kind will do)
corn meal for sliding the dough (I like course polenta meal)

Add water, yeast and salt in a 5 quart, food grade, plastic sealable but not air tight container

Mix in flour all at once until uniform. Don’t knead! It should be very wet and loose.

the ingredients measured ingredients adding yeast adding salt

add flour all at once mix just to incorporate all mixed after rising – refrigerate

Cover with lid (not air tight) and allow the dough to rise at room temperature until it begins to collapse or flatten on top. This will take 2 to 5 hours.

Refrigerate overnight before using.

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Sprinkle a pizza peel with corn meal to prevent the dough from sticking.

Sprinkle the top of the dough lightly with flour. Pull and cut off a 1 pound hunk of dough using a serrated knife. This is about the size of a grapefruit and shape adding just enough flour so it doesn’t stick to your hands. Stretch the dough from all sides and tuck all ends under forming a ball.

corn meal on Peel tap to distribute evenly grab dough cut with knife stretch and tuck under

Rest the dough on the pizza peel for about 40 minutes.

20 minutes before baking heat the oven to 450°F with a baking stone on the middle rack. Place an empty broiling pan on another shelf.

Dust and slash the top of the loaf about 1/4 inch deep.

After the 20 minute pre-heat slip the dough onto the baking stone and pour about 1 cup of hot water into the broiling pan and bake about 30 minutes. If the oven isn’t up to temperature yet don’t worry about it.

The bread is done when it’s nicely browned and firm on top. When you remove the bread it will make crackling noises. Let it cool completely on a wire rack before cutting.

dough resting on peel sliding on the stone Hot out of the oven sliced in half

This is a wonderful dough for making crusty French dinner rolls! With each day the flavor of the bread changes somewhat – tasting more and more like a sourdough. The dough should be used within 14 days. Theoretically one loaf a day. These people apparently don’t eat a lot of bread though – I ate the first loaf by myself they are tiny. I recommend making either rolls or double the grapefruit size or you’ll be starved for bread!

I think I’ll add some basil and chopped toasted onion to the next one. Yummmmmmm!

PS - once you've made the dough the theory is you can make fresh brad everyday for 14 days in only 5 minutes (time invested not baking time) I will be using this alot. The recipe is so simple you can add things to make it your own!

I think I'll go make another loaf that was good!
This will NEVER last me 2 weeks!

If you like Rye bread:

3 cups lukewarm water about 100°F
1-1/2 tablespoons granulated yeast (1-1/2 packets)
3 tablespoons kosher salt
3 cups flour (any kind will do)
1-1/2 cups Wheat flour
1-1/2 cups Dark Rye flour
corn meal for sliding the dough