Crusty Boule

13 Comments on “Crusty Boule”

1. I’ll just bet this was delicious, looking at it in the oven.. all warm and browned. And I’ll bet you’re not sure just petite and adorable!!

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   • Cecelia is making flattering comments about you Smidge. Maybe if you mail her good things to eat she’ll keep it up? 😉

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2. That loaf looks tremendous and I had to laugh about you referring to your shortness.. I used to do dishes in a restaurant and the pots were HUGE and HIGH! I literally had to drag over a box to stand on, so that I was able to get above the pot to reach down into it to clean it! And i am not really that short! Though all my life i have wanted to be described as willowy (sigh) alas.. I am not..more whippy than willowy. i bet smidge is willowy!! c

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   • I bet she is too! You both are beautiful and I certainly consider you willowy! I’ve always wanted to be 5′ 10 and willowy…but no such luck. I’m stuck with 5’4 and getting a little stocky with all the cooking (and eating) I do for this blog!

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     • I see my spell check changed “short” to “sure”.. one thing’s for sure.. I’m NOT willowy, never have been.. more of the short 5’4″ now 5’3″ type like you two:) Sorry, c, you had me wrong! I even have a section in my kitchen that is lower just so I can bake:) The only willows here are in my neighbor’s yard… Maybe us short gals try harder??

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3. I’m familiar with that website, April, and have baked some of their recipes. It’s been a while, though, and I’d no idea they had GF recipes. This bread looks delicious, I like its crust & crumb. As you’ve probably guessed, I’ll be sending this post to my cousin, encouraging her to give it a try. I’m sure she’ll like it if she does. With 2 pre-schoolers, it’s not so much a question of desire as it is of time! 🙂

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   • If she were to make the dough on a Sunday and refrigerate it, then she would be able to bake fresh bread daily for the whole week. It is about a 2 hour wait time though. 90 to rise and 30 to bake. If her kitchen is cold, I wonder if she would be able to form the loaf before she went to bed and allow it to rise on the counter while she slept? I’m thinking if she has a cool kitchen it wouldn’t over rise. Then she would only need 30 minutes each morning of baking time.

     Heating the dutch oven up to 500 degrees and then heaving it in and out of the oven was a little intimidating, I must say. I did a little research and there are other ways to bake the boule which I will try this week. One is on a baking stone with a water bath on the lower rack. I will try that over the next couple of days and see if I like it better.

     Have a good day! ~ April

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4. That’s a great looking gluten-free bread. I’ve been wanting to know how to make GF bread for a long time because what’s available in the shops near where I live is just horrible. xx

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   • I think it turned out OK. I’m going to bake it a few different ways over the next couple of days so I’ll see if I can come up with something better. The only store brand of gluten-free bread that I have found that is tolerable is Udi’s (not to be confused with Rudi’s – which is horrible!)

     Have a good day! ~ April

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5. Beautiful bread!
   Well done April 😉

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   • Thank you. 🙂

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