SAVE MONEY: learn to MAKE FRENCH BREAD at home | easy beginner recipe #artisanbread #homemade

►blog post & printable recipes►► https://bit.ly/frenchboule

Save money & make your own homemade crusty, delicious, artisan french boule bread – only 5 ingredients:
► No experience required
► No kneading or dutch oven
► Stand mixer optional!

7-inch boule ingredients:
—————————————-
poolish:
– bread flour 95g [33%]
– water 95g [33%]
– instant yeast 0.4g [0.1%]

dough:
– bread flour 190g [67%]
– water 108g [38%]
– instant yeast 2g [0.7%]
– fine salt 4g [1.4%]
– poolish at peak activity
//2 – 3g of olive oil to glaze bowl for rising

EQUIPMENT & SUPPLES
—————————————-
*As an Amazon associate, I earn from qualifying purchases on the products sold on Amazon listed below.
► Digital Scale (1 decimal place) – https://amzn.to/48wA99a – USA
► Digital Scale (1 decimal place) – https://amzn.to/3wEEhqw – Canada
► IKEA 9″ Banneton Basket – https://www.ikea.com/us/en/p/jaesning-bread-basket-10480136/
► Instaferm Instant Yeast (in video) – https://amzn.to/3IidFhF – USA
► Instaferm Instant Yeast (in video) – https://amzn.to/42ZrdrD – Canada
► Fleischmann’s Dry Instant Yeast also works – https://amzn.to/3Tk8Nh9 – USA
► Fleischmann’s Dry Instant Yeast also works – https://amzn.to/3V0QcJf – Canada
► Costco Creative Baker’s Bread & Pizza Flour (in video)
► Walmart Great Value Best for Bread Flour also works

—
Freend Kat™ – World’s Most Comfortable Cold Weather Scarves:
► https://www.freendkat.com
► No more scratchy scarves!
► Comforts eczema, topical steroid withdrawal & sensitive skin

Connect:
► Blog: https://www.sensitiveskinlifestyle.com
► Instagram: https://www.instagram.com/sensitiveskinlifestyle
► Facebook: https://www.facebook.com/sensitiveskinlifestyle
► Twitter: https://www.twitter.com/senskinlife

#frenchbread #homemadebread #frenchboule #artisanbread

Hey my friends, today I’ll be showing you  how I make French Boule Bread. It’s one of   the most flavorful breads I’ve ever had. I’ve  been making it almost every week for the past   year and you can make this without a stand mixer.  Use it for toast, sandwiches, or pair it with soup.  

It’s versatile, easy, no preservatives freezable,  incredibly affordable, and to those that care – this   is vegan too. I hope you give this a try because  I’m not a baker and if I can do this you can do  

This too. Come! Follow me on my journey towards a  happier, healthier and freer life. Subscribe to be   notified on upcoming videos. Some of you may know  I launched a collection of cold weather scarves   especially designed to comfort those with  sensitive skin so if you find scarves scratchy  

Check out freendkat.com French Boule Bread – ‘Boule’  means ‘ball’ in French. This bread is shaped like a   ball. Hence, its name. If you are a beginner wanting  to make delicious artisan French bread use this   recipe because it works. Baking beautiful and  tasty bread requires lots of practice and there  

Are many components to practice in order to  make this bread beautiful. For example: the slap   and fold method, the shaping of the dough, the  scoring of the dough, the understanding of your   environment and the oven that you’ll be working  with. These all takes practice, to understand this  

Bread. That is why we need this recipe: one that  produces French bread that is so delicious that   even if it doesn’t turn out looking perfect  you are going to enjoy eating it. This recipe   produces a 7-inch French boule. No kneading is  required and you can make this without a stand

Mixer. We’re going to start off by adding 95 grams  of cold water into a medium sized bowl. Then add   0.4 grams of instant yeast. If you don’t have a digital  scale that could measure up to 1 decimal place, you  

Can use slightly less than a quarter teaspoon. add 95 grams of bread flour. Using a spoon, we’re going to start   mixing this into a cream. And as we mix this, the  cream is going to thicken. Eventually, it’s going  

To turn into a paste-like structure. The goal of  this step is to ensure that every bit of flour   is hydrated and there are no pockets of flour in  the mixture. Once this is achieved, I will take a   toothpick and scrape off any mixture from the  spoon and the poolish is ready for fermentation.  

Cover with cling wrap and let it ferment for  12 to to 16 hours. Sometimes I bake more than   one type of bread at a time so I like to write  down the flour and water content of this poolish  

So when tomorrow comes along I can remember what  size and type of bread I was intending to make. I   also write down the fermentation start time  to easily track how long this poolish has been

Fermenting. The next day if I see this, the poolish  is at its peak activity and it’s ready. If I can’t   start making the bread in 30 minutes, I will put  the poolish into the fridge until I’m ready to start.   This is to avoid over-fermentation. Over  fermentation will cause the poolish to deflate  

And it will start smelling like alcohol. We  don’t want that. On the other hand, if we see   this, it means the poolish needs more time. I would  then move the poolish to a warmer part of the  

Home and check back every 30 minutes or so  until the poolish is at its peak activity. The   time it takes for the poolish to be ready varies  depending on your environment. Cooler temperatures   may require longer fermentation time. If you want  the poolish to ferment faster, next time add a  

Little more instant yeast but cap the total amount  of instant yeast to no more than a quarter teaspoon. The   poolish gives our bread beautiful flavor and texture  so try to let the poolish ferment for at least 12 hours. We want to be as precise as possible on  the weight of the following ingredients:

Add 108 grams of water into your mixing bowl. Using a wet  spatula, transfer the poolish into the water. A   wet spatula has a non-stick effect. I find that  it’s easier to scrape every bit of poolish off  

Using a wet spatula. Add 2 grams of instant yeast.  190 grams of bread flour. 4 grams of salt on top of   the bread flour; as direct contact of salt with  yeast can slow down the yeast action. To those of you  

That that need to watch your sodium intake, feel free to reduce the amount of salt to make a low sodium French Boule bread. You don’t have to use a stand mixer for this step. I will show you both ways.

On the lowest speed, mix to hydrate the flour and  combine the ingredients. Increase the speed by   one but no more than three notches to form a wet  lumpy dough like this. Once this is achieved, stop   mixing. Don’t over mix, it shouldn’t take more  than 2 minutes. Then, we can put away our stand mixer.

If you don’t want to use a stand mixer.  Use a spoon to combine all ingredients by making   a cream starting from the middle. Hydrate every  bit of flour. You can also change to a spatula   to help grab every bit of flour until it  turns into a wet lumpy dough like this one.

Transfer the wet lumpy dough onto a bench.  Cover it with a bowl and let it rest for 25 minutes. When the dough relaxes, the gluten bonds are going to develop and we will see how this changes later. While waiting at 2 to 3 grams of  extra virgin olive oil into a clean and dry bowl.  

Lightly oil the inside of the bowl. This prevents the dough from sticking and also gives the bread a rich flavor. 25 minutes have passed: See how much gluten has developed? It’s a lot more relaxed and stretchy. Loosen the dough from the bench. Using  wet hands, pick up the dough and slap and fold,  

Turn the dough 90°, slap and fold, turn 90°, slap  and fold. We’ll do this a few more times until   the dough turns into a smooth, tight ball. Then  pull the dough ball towards yourself like so   for a few times to further tighten the dough ball.  Two tips for slap and fold.

First: Always use wet hands so the sticky dough doesn’t stick to your hands. Second: Work smart. Here’s how: Slap and fold   no more than 10 times. if after 10 times, you find  your dough not turning turning into a smooth, tight  

Ball. And it feels lumpy, wet, sticky, easily-ripping. Stop – Cover the dough with a bowl let it rest for   another 15 to 20 minutes. Then repeat the slap  and fold process again. It should work this time round. Transfer the smooth dough ball into the oiled bowl. Cover and let it rise for 60 minutes  

In the warmest part of your home. After 60 minutes, with clean wet hands we’re going   to loosen the dough. Gently stretch it and fold,  turn 90° stretch and fold, turn 90° stretch and   fold, turn 90° and fold. Four times. Then shape it into a smooth cap and back into the bowl  

It goes. Cover and let it rise for another  60 minutes in the warmest part of your home. Using wet hands, transfer the dough to a  bench, smooth side down. The dough is   a little bit sticky so you can use a  dough scraper to loosen the dough.

Very gently lightly stretch the dough. Pull one edge up and fold, pull and fold, pull   and fold, around the parameter of the  dough, until it forms a shape of a ball. Turn the dough ball over, and pull the dough  towards yourself, turn it 90°, pull the dough  

Ball towards yourself, turn 90° pull the  dough ball towards yourself, until you get   a smooth, not so sticky, dough ball. Cover the dough ball and let It rest for 25 minutes. After 25 minutes we are going to final  shape the dough. We’ll do the same thing again.

Flip the dough smooth-side down. Gently and lightly stretch the dough. Then pull one   edge up and fold, pull and fold, pull and fold,  pull and fold, into a ball shape. Then flip the   dough around and pull the dough towards yourself,  turn 90°, pull the dough towards yourself. Do this  

For a few more times until it turns into a  smooth, tight ball. As you are final shaping   the dough, you may notice air bubbles getting  pressured out of the dough. Some air bubbles   may come together and rise beneath the dough  surface. I try my best to pressure them out  

While shaping the dough but whatever is left  behind I leave them as they are. Final shaping is done! This is my banneton basket. I bought it from IKEA. You can do the final rise directly on the  

Banneton basket. But it takes effort to to wash and  get all the flour out. so I line the banneton with   the cloth liner that comes with it. Lightly dust  bread flour over the banneton. If you’re doing  

This directly on the basket you may need more  flour to ensure the dough doesn’t stick to the   basket. If you don’t have a banneton, you can use  any pot or bowl that is 7½ to 8½ in  

In diameter. Line it with a clean tea towel and  dust it with bread flour. Transfer the dough ball   to the banneton smooth-side down. Then cover it  and let it rise for 60 minutes in the warmest part  

Of your home. During this time, place a baking pan  into the lower rack of the oven. Close and preheat   the oven to 450° F or 230°C. 60 minutes have passed and our dough has doubled in size.

Place a small piece of parchment paper and a baking  tray. Flip it over. Gently remove the banneton and   we’re ready to score the dough. The main purpose of  scoring the dough is to create create Pathways for  

The steam to escape during baking. This allows  for the bread to expand easily. Take a look at   this bread that was not scored. There’s no easy  pathways created for the steam to escape so it   creates its own – which results in cracks on the top of the bread.

There are many ways to score dough. I’m going to show you my favorite because  it’s simple and makes it easier to slice. You can use a baker’s lame or a sharp knife or even a pair of scissors to score the dough.

The main pathway I’m going to create for the steam is a  cross. I envision the cross I’m going to score on   the dough and do some practice strokes to prepare  myself mentally and when I’m ready: just go for it!

Nice! It takes practice to gain confidence  to do the scoring. The key I’ve learned is: don’t   think too much about it and just go for it. I suggest picking a simple scoring design that   you like and stick to it until you gain  confidence. After the main pathway is scored  

I like to give additional mini scores around the  bread to allow the steam to escape. You can also   add decorative mini designs with this. The mini  scoring is optional but feel free to experiment!   It’s baking time! Use a spray bottle filled with  water and mist it generously over the dough to  

Prevent the drying out of the surface. When the  dough is moist, the bread can rise more. Open your   preheated oven and carefully pour cold water  into the hot preheated baking pan. Place the   bread on the middle rack and generously mist  more water on the bread. Close the oven and let  

It bake for 10 minutes. The water in the hot  baking pan and a pre-misting mimics the steam   injection feature in commercial ovens. It delays  the formation of the crust on the bread to allow   the bread to rise to its potential during the  first 10 minutes of baking. After 10 minutes,  

Carefully remove the tray of water. Close the  oven and turn down the temperature to 425° F   and bake for another 15 minutes or until the bread turns golden brown. The French Boule is done! Check this out! It’s ready. It’s hot.  I don’t know if you can hear the sound

Remove the parchment paper and allow the bread to  cool on a rack for at least 2 hours before slicing.   Slicing hot bread results in a gummy texture. Alright! The bread has cooled down. You ready for this? Check this out! Fresh bread without preservative  stay fresh for about 18 hours at  

Room temperature. You can freeze this! We  wrap each slice individually to prevent   freezer burns. Thaw it by leaving the wrap  slices at room temperature for 1 hour or the night before. Let’s make sandwich! Lightly toasted French Boule slice. Half-the-fat mayo. Polish ham. Home-made pickled onions. Pickled hot pepper rings. Provolone Cheese.

Lunch sandwich done. Try this out let me know what you think. If you  bake this bread, post it on Instagram. Tag me. I would love to see your wonderful creations. The printable recipe for this 7-inch French Boule is on my

Blog post. The link is in the description box  below. And for those of you that try out this   bread and enjoy it so much that you want  to make a larger version, I have scaled up  

This exact same recipe to produce an 8-inch, larger French Boule bread. The recipe is on the same blog   post. You just take the amount of ingredients  in the 8-inch recipe and follow the exact same   steps in this video including the temperature  of the oven and the time in the oven and you’ll  

Produce an 8-inch French Boule bread! I baked this  today to show you that the recipe works. I hope   this helps. Thanks for watching and I hope  you give this a try. I’ll see you next time!