This is the recipe and method for my giant round Boule, the one I take to all the functions, I'll add pics and a video but this is the recipe and method to get you started

This is a quickie howto, I'll do a video and play by play pics in the week BUT I'm occupied for a couple of days and want to get at the measurements and method up for those of you who will do it without the play by plays. 

TRACY'S SINGLE BOULE

In a kitchenaid mixer or something with a dough hook, dump the following, yeah, just dump it in.  I make this bread weekly so, it works. 

600 grams of all purpose flour. (can you use bread flour? sure, but it's more expensive and I don't see any reason to bother)
Heaping tsp of salt 
2 1/2 tsp yeast. (I heap it a little probably)
about 2TB Olive oil (more if you want)
2cups water, slightly warm, pour it in all at once
 
Mix with dough hook till it clears the side of the bowl and is shiny, it takes a while, grab a coffee or a glass of wine and stand there, watching it 


with WET hands, shape the very soft, very loose dough into a ball, quickly, drop it back into the bowl, cover with plastic
Leave to double+, it takes about an hour, maybe

Gently tip the dough out onto a lightly floured surface, form it into a ball without squashing all the air out of it, smooth the top and place it, seam side down in a parchment lined bowl. 

NO need to flour the parchment, nothing sticks. 

Cover it with plastic loosely, I put it in a dry cleaner bag, leave it to dome generously or double in size. 

PUT a 6qt lidded dutch oven in the oven and preheat to 450, at least 45 mins.

Slash the top of the boule with a serrated knife if you feel chefy

Carefully transfer the boule, in the parchment, (lift the corners) into the dutch oven.

Cover and bake 20 mins, remove the lid and bake another 10

Remove the boule to a rack, cool, eat!!!!!!!!!!! 

Russian pancakes, it's what you want for breakfast, they are thick, hearty, delicious, did i mention delicious?

I love a good pancake, c'mon, you do too!  I love the gigantic circles of fluffiness I get at local diners, Cracker Barrel, Denny's and Jim's, oh yeah, so good.  I will admit, my home pancakes are good but not the same.  I decided a while back not to fight it but to embrace it.  I searched for pancakes from around the world.  I already made English pancakes (crepes) very well, Welsh cakes (well they're not REALLY pancakes) and Dutch gigantic filled pancakes.  I discovered that I had not made thick, yeasty Eastern European versions of the pancake.  I futzed and played with various recipes and versions and came up with this particular version that I make for me and for Connor.  Serve them hot from the pan with powdered sugar sprinkled over them then serve with sour cream (seriously, trust me!) and jam. You're going to want to make these.  They take an hour to proof BUT you can whip up the batter then make your coffee, deal with dogs and chickens, write a blog post and before you know it, the hour is up and you can can start frying, and best of all, EATING these little culinary gifts from the heavens!

TRACY'S VERSION OF RUSSIAN PANCAKES

INGREDIENTS: 

1 cup warmed milk (I nuke it for 40 seconds)
1 TB sugar
1 tsp yeast (leave to proof a few minutes if you're unsure of the yeast)
1 egg
1 cup all purpose flour (have another 1/4 in case you need it)
1/4 tsp salt


METHOD:

In a bowl or 4+ cup glass measuring jug, combine the milk and sugar, add yeast and mix well.  IF you're unsure of the yeast, leave it to proof a few minutes.  Add the rest of the ingredients all at one time.  Mix well with a fork until most of the lumps are gone.  IF it's too thin (mine was in this case) add another 1/4 cup of flour.  You want the batter slightly thicker than regular (American) pancake batter, it should leave ribbons when you lift the fork.

Cover and leave to proof about an hour.

Heat a pan over medium heat and add a little oil, just to barely cover the bottom.  Without stirring, scoop the gloppy thick batter by spoonful into the pan, leave room!!  Leave them alone till the sides look as though they're drying/cooking and you can see a brown edge.  Flip once, gently, and leave to cook the rest of the way through. IF they're browning quickly, turn down the heat, they take a few minutes to cook through.

Dust with confectioners sugar (icing sugar) and serve plain, with honey, with jam, with sour cream and jam (trust me, this is the way to go) or with maple syrup that your mom brings you from Canada in vodka bottles... or maybe that's just me.

EAT EAT EAT

Let me know how much you love them!

HERE are the play by play and action shots; ok, not that much action but the delicious pictures!

THE PHOTO EVIDENCE

Mix the milk, sugar, yeast and leave it for a bit

    

Add the egg and one cup of flour, as well as the salt, mix it up with a fork

     

Mix and lift, hmm, this is too thin so add another another 1/4 cup of the flour, see how much thicker? Yeah, that's what we want.

    

Mix to remove most lumps, cover with plastic and leave it to poof, that's a technical cookery term, obviously.  OH look at the bubblyness!  THAT is what we're looking for

    

Heat a flat pan with some oil, don't deflate the batter, just scoop large spoonfuls into the hot fat, do not mess with it.  Leave till it browns around the edge and you see the massive bubbles on top.  These are THICK and are supposed to be!  Flip once and cook the rest of the way.

    

Serve these babies up with some powdered sugar and on the side put a blob of sour cream, yes, do it, and some strawberry jam or preserves.  You're going to love these

   

Go on, make these, they're so good, so so good, so so so good. 

/enjoy

RECIPE SHARE, Telera or Bolillo rolls, shared from an online friend, I've tested and tested and they work every single time.

There are some recipes you come across that are easy.  Easy to read, easy to make, easy to decipher and duplicate.  I came across such a recipe for rolls from an Instagram friend "frenchiecooks" (https://www.instagram.com/frenchiecooks)
and he shared this with me and (I asked and he said OK) I'm going to share with you.

These are delicious, tender, rich, light, tasty with a slight chew to the crust and a light but substantial crumb to hold whatever deliciousness you can fill them with.  They crisp beautifully after the fact if you make early and reheat later.

Make these rolls, let me know how you like them...  I'm addicted to them now and fill them with everything from shredded Italian beef to Asian inspired omelettes with fried potatoes.  Anything goes in these...  go measure out some flour.

OH, right, this recipe is in metric weights.  You must weigh, I can't give you converted measurements, it won't be the same.  An electronic scale is a reasonably inexpensive investment and worth it worth it worth it, absolutely.  I use mine all the time and have never regretted the purchase, I think it was $15.00 at Sam's.

HERE is his recipe 

Telera Rolls (Bolillo rolls) 

ala Frenchiecooks https://www.instagram.com/frenchiecooks 

6 grams instant yeast

14 grams salt

30 grams honey

35 grams melted butter or lard

340 grams water

535 grams (bread) flour BUT I cheat and use all purpose

INSTRUCTIONS:

Mix the wet ingredients until dissolved.  

Add flour an mix for 5 minutes, let rest in bowl, covered, for 30 minutes. 

Mix again for 5 minutes, cover and leave to double in size, 30-45 mins?.

Knead briefly by hand, divide into 8 pieces and prepare for final rise on lightly greased pan.  

You can make the rolls round or slightly oblong, do what you like :)  

Preheat oven to 425.  

Cut or press tops for decoration.  mix egg yolk with water and brush tops liberally. 

Bake 22-25 minutes, or until golden brown. 

Remove to rack to cool completely. 

Fill with your choice of ingredients and eat with joy and abandon. :D 

Here are the play by play pics from the last two batches....  

Mixed for 5, left for 30, mixed for 5, rest for 30.

   

 Lovely dough onto a floured piece of linen, divide to 8, shape ad leave

   

Bake until beautiful.  I did 15 minutes then spun then did 6.

  

Today, worked just the same way
mix, mix for 5, rest for 30, mix for 5, rest for 30-45

   

 dive into 8, leave to rise,

   

 egg wash and slit, bake till gorgeous and sexy

   

Here's a video reveal of the innards, it's glorious this bread... 

I don't post other people's recipes often but when I do it's because I've tested them and love them and think you will too :) 

/enjoy and THANKS FRENCHIE!

tracy