The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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GregS's picture

Flat Boules

March 17, 2009 - 12:15am -- GregS

I have been working with the Cook's Magazine "Almost No Knead" recipe, which seems pretty slick to me. Trouble is, after baking the recipe a number of times, I feel there is an either/or issue resolving hydration vs rise and shape stability. I do my second rise on a parchment sheet lowered into a bowl (boule?) shaped like the rounded loaf I hope for. When the second rise is complete, I remove the parchment sling, slash the loaf, then lower it into the 6 quart dutch oven for baking. The loaf is about an inch less in diameter than the pot.

Tacomagic's picture

Cannon Balls

July 7, 2008 - 1:25pm -- Tacomagic

Hey TFLies,

My wife is a HUGE fan of the cannonball, and with my recent success in sourdough bread, she's requesting that I try my hand at them.  For those who may not know what a cannonball is (not the heavy metal projectiles), a cannonball (CB) is a small sourdough boule that has been hallowed out and had soup poured into it.

lolo's picture

Pain de Campagne


This is my second bread from BBA.  I decided to stick with boules even though Reinhart says this is the perfect dough for all kinds of fancy shapes.  Everything went really well until the slashing.  I bought a lame from a local kitchen store and it just was not slashing the dough.  At all!  I tried wetting it, oiling it, using the other side of the blade... nada.  Finally I touched it with the tip of my finger and realized that it's fairly dull.  Sad!

I grabbed a semi-sharp serrated tomato knife to do the slashing instead.  While that actually cut into the dough, it did so with a fair amount of drag, so I didn't get the cleanest slashes.  Ah well.  Time to go to the hardware store to buy a package of razor blades, I guess. 

Pain de Campagne, boule


The recipe said it made three loaves.  They turned out to be rather small loaves, so next time I think I'll split it into two if I'm going to do the same shape.  But there is something nice about these little boules, though.

Pain de Campagne


The crumb on this is decent.  The taste is good, but I think I like the taste of the pain de l'ancienne better.  My husband liked the taste of this, but halfway through a big slice said there was an "aftertaste."  I don't know if he's tasting the whole wheat component (hard red winter wheat berries I ground in my vitamix) or what.  I don't think I let the bread overproof, and he said it wasn't an alcohol flavor, so I'm not sure what he's tasting.

Overall a fairly successful bake.  It was my first time using a pate fermente.  I even considered making two loaves and keeping the other third of the dough for a loaf tomorrow, but I haven't baked with a poolish yet so that might be my next project. 

Grey's picture

BBA Breads

April 7, 2008 - 6:46pm -- Grey

I got my copy of the BBA about two weeks ago, and it's been really great, I read through it in just two days and have started trying out various recipes and techniques, Here are some pics of the results, I have been very very happy with them all so far, and below are actually shots of my first attempts at each recipe :)


- Here is a Boule and a Tabatiere made with the Pain de Campagne recipe


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