Artisan Bread
Basic Boule
After a lengthy fight with pancake-shaped loaves, I increased the flour to 7 cups. Perfect! I shaped them and placed them on a parchment covered cookie sheet and draped plastic wrap over top. I put them in the fridge overnight (10-11 hours) In the morning, I took them out of the fridge, sprinkled them with AP flour & sliced them. Baked for 35 minutes in a 450 degree oven. The crust was crackley and full of tiny bubbles! Amazing!
Artisan Bread
Basic Boule
After a lengthy fight with pancake-shaped loaves, I increased the flour to 7 cups. Perfect! I shaped them and placed them on a parchment covered cookie sheet and draped plastic wrap over top. I put them in the fridge overnight (10-11 hours) In the morning, I took them out of the fridge, sprinkled them with AP flour & sliced them. Baked for 35 minutes in a 450 degree oven. The crust was crackley and full of tiny bubbles! Amazing!