Boule - a Bread Bowl

Boule is French for ball, and is a traditional French shape for French bread.

It is usually made from a sour dough starter, but if you can't be bothered with that, then it is perfectly acceptable to make it with normal breadmaker's yeast. I won't tell - it will just be our secret.

The Boule, apart from being an attractive little loaf, makes a perfect edible bowl for serving thick soups and chowders.


Ingredients:

• 750ml warm water
• 1½ teaspoons instant yeast
• 1½ teaspoons kosher (cooking) salt
• 1000g strong bread flour

Method:

1. Add the yeast to the warm water  and leave for a few minutes
2. Add in all the flour and salt
3. Mix until the flour is fully incorporated. You should be left with a fairly wet and loose.
4. Allow the mixture to rise at room temperature until it begins to collapse, or at least flattens on the top, (about 2 hours depending on the room's temperature and the initial water temperature). Alternatively, you can let it prove for up to 24hrs in a fridge.
5. If you did the prove at room temp, it is a good idea at this point to refrigerate the dough for a few hours as it will be a lot easier to work with.
6.  Sprinkle a baking tray with a little cornmeal to prevent your dough from sticking.
7. There is no need to knead this dough as you want to keep the air in. Just cut it into 4. 
8. Take one of the quarters, and shape it quickly into a ball by smoothing and stretch the top with your floured hands and pushing the under itself.
9. Place your shaped ball onto your dusted tray and allow it to rest uncovered for 40 minutes.
10. Place a roasting tin in the bottom of your oven, and heat to Gas Mark 8 / 450 F / 230 C
11. Dust the top of your boule liberally with flour, then slash a shallow cross in the top
12. When you slide your bread into the centre of the oven, pour a cup of water into the roasting tray and quickly close the door to trap the steam. 
13. Bake for about 30 minutes, or until the top starts to brown and is firm to touch.
14. Allow to cool on a wire rack

TIP:
If you are making the boule to use as serving bowls for chowder, or soup, you may wish to divide the mixture just into two loaves, instead of 4.

Servings	4 x 1 lb loaves
Calories per serving	846 kcal