Depending on the taste you are looking for, this boulle can be made with the basic MASTER RECIPE
or several others, such as the EUROPEAN PEASANT DOUGH MASTER RECIPE
which is what I used here. The EUROPEAN PEASANT DOUGH MASTER RECIPE
replaces some of the All-Purpose Flour with some Rye Flour and Whole Wheat Flour. The steps to make the boulle are to flour your hands and the top of the dough in your dough pail. Then you measure off 1 pound of dough per boulle needed. You form the dough into a ball and stretch it by pulling the top of the dough around to the bottom. You turn it 1/4 turn and repeat, all the while keeping it in a ball shape. This stretching takes under a minute. You then place the dough ball on a floured pizza peel. It rest for about 40 minutes and you preheat the oven to 450 degrees during this time. The boulle’s top surface gets dusted with flour and them slashed with a knife. The bread gets transferred from the pizza peel to a pizza stone or flat sheet pan. You immediately add 1 cup of water to a tray at the bottom of the oven to help give the boulle a crackling crisp crust. You bake the boulle for 35 minutes, remove it from the oven and let cool to room temperature. You have a wonderful golden brown boulle with a rich hearty flavor and a crispy, but not too crispy crust. To learn more about this great book be sure to click on the blog links above.