Tuesday, October 27, 2015

Double Boule white bread, it's one of my finest creations... seriously you'll go mad for this bread

New (best) white double boule; yeah, the name says it all.  It used to be a boule, Then it became a double boule then I altered the recipe again and again and now it's a double boule white loaf that I cook in a pan rather than free form.  I need to hear how you all love these loaves...

NOW then, you can cook this dough as loaves, in loaf pans, in big pans like me, as free-form loaves, as proper boules, as rolls, in muffin tins, however you can imagine.  Just make it, make this dough and enjoy the resulting delights, oh and let me know what you think.


650 gm all purpose flour (yes, weigh it)
 (weigh it then remove about a cup of the flour and hold it aside)
2 1/2 tsp yeast
2 Tablespoons sugar
2 cups warm(ish) water
1 Tablespoon soft butter
2 tsp salt.


About 600 gm of the flour (no need to stress out, you're just dumping the rest in later), yeast, sugar and water in the bowl of a Kitchen aid mixer.  Mix to  loose ball, and turn off mixer.  Cover with a plastic bag and a towel (I don't know why, it's just the way *I* do it)  Leave it to proof/rise for about 15 minutes.

Can you use another mixer?  Sure.  
Can you do it by hand?  Absolutely  
Can you hire someone else to do this? Probably
IS your homemade bread worth the effort?  

the reserved cup of flour, salt and butter

MIX with dough hook until it's a ball that clears the side of the bowl.  The dough should be a little shiny but reasonably sticky.  There is no hands on kneading here.

DUMP the dough into a greased container with a lid and leave to triple, about an hour?

TIP the dough onto a floured surface and fold it onto itself a few times, NO PUNCHING, be gentle but not obsessively so, (pics and hopefully video below)

DIVIDE the dough into two and fold over into loaf shapes.  Put into a greased pan, 9.13 or whatever you have.

LEAVE to rise, about 45 mins?

PREHEAT oven to 425.  Turn down to 375 when  you put the loaves in the oven.
BAKE for 20 mins then spin and BAKE for another 15 or so.

REMOVE to rack to cool completely.  TEAR the loaves apart and EAT with joy.  EAT more.

This makes the best toast on earth and, well, I love this stuff.  It's a lovely morph of white and italian bread..  make it, let me know what you think!!


HERE are the long winded version with play by play shots.....

OK, weight the flour, scoop about a cup out, add the salt to the cup of flour so you don't forget to add it, don't ask me how I know :)
Add all the water at once and mix it roughly, I slip the dough hook off the mixer and leave it in the dough, cover with a towel and leave it about 15 minutes.  OH look at the poof!

 Add the flour/salt/butter and start to mix with the dough hook.  This is the dough before it's ready and when it's ready :)
   Turn the dough over itself into a reasonable ball shape and drop into a greased bucket. Tap it down a bit and leave it to rise.  I ran to pick up my son and came back, 45 ins later to very happy dough indeed.   Gently tip it out onto a floured surface and press it out.  No punching or smacking or anything vicious, flatten it.  The pictures were hard because I had to do this with my left hand and try to get pics with my right.  I am trying to save up for some method to be take pictures and videos handsfree, hence the new 'donation' tab.  ANYWAY, this is my method

Roll the dough into a loose tube and cut it in half (ish)  I'm a notoriously bad divider

Flip the dough over and press each half out. Then start to roll the dough toward yourself, each time pressing the dough down into the seam... look what I mean:

I sort of press down with my fingertips then do  karate chop type press to seal then roll again until it's to the end.  Then pinch the seam together.  Roll it back and forth to make the loaf a little longer and put it in a greased pan.  NOW then, the pan, I use a steam pan that I got at a restaurant supply store.  There is no need to make a special trip, this works fine as a regular loaf or rolls or the two loaves in a 9x13 so don't fret over the pan.   



Put the loaves in a greased pan and sprinkle some flour on top.  Cover with a bag, trust me it's better than a towel, and let them rise till they're really poofy, 45 minutes or so?  I use the extra large vegetable bag I get at my local grocery store when I go to buy veggies.  Any bag will do.PREHEAT oven to 425  After 35 minutes or so, they're poofy.  LOWER the oven to 375 and pop the loaves in the oven.  BAKE on the lowest rack for 20 minutes then spin them an bake another 10-15, until they're done.
  THEN after it bakes... you get THIS:

Fresh from the oven, take it out of the pan quickly and transfer it to a rack... you'll have to go out because the worst part of this entire process is the eternal, painful, WAITING but WAIT you must, it'll be worth it.  Ok, you don't have to wait THAT long, give it an hour and DIVE IN!


Wait till it's cool(ish) to separate the loaves, they pull apart really easily. I'll update this post hen I do it but I wanted to get the recipe up for some people who are waiting for it. 

I have already heard the mean-girls (and boys) who tell me my bread isn't proofed right or rolled right or has too many pully bits, well that's fine... but I'll put any loaf of mine up against any beautiful loaf any day of the week.  It's not about beauty, it's about taste, it's food, and it's obviously homemade.  Want perfection?  Go to the grocery store  Want delicious, crazy delicious and easy?  MAKE this bread, make you and everyone you know happy.


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