White Boule

Page 42

| Course Type: Breads

(1 review)

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Recipe Review

Terrific white bread! This uses the same dough as the White Sandwich Bread recipe (page 40) with a different shaping technique and vessel. I used a Staub Cocette. After 50 minutes baking in the dutch oven (on a baking stone) you remove the bread and place it directly on the stone to brown the bottom and sides more evenly - this is necessary since the pan is not preheated and the baking temp is only 375.

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