A couple of weeks ago I decided that I would spend the next few months doing a bread “series”. Trying out new recipes, converting gluten recipes, and trying to find a variety of gluten-free breads that we can all like. The “series” has been a little on the slow slide, but only because there are only two of us and we can only eat so much bread. My goal is to try at least one new bread recipe a week, so hang in there.
Boule, is from the French for “ball”. It is a traditional shape of French bread resembling a squashed ball. It’s a rustic loaf shape that can be made of any type of flour. So I’m thinking that if I took this bread recipe and shaped it into a loaf, it would no longer be Boule. But that’s OK, we can call it anything we like. I decided today while I was eating it with my chicken salad lunch, that it reminds me a lot of the heavier loaves of artisan bread I used to buy in the bakery. Do you know which ones I’m talking about? Similar in texture and weight as the Asiago cheese bread, Kalamata olive loaf, etc. I didn’t really care for it with my salad. It was too heavy but would be fantastic with a nice Merlot, a good olive oil, aged balsamic, and roasted garlic. Will have to put that on my list for our Saturday snack nights in the back yard.
These mini Boule were made from the leftover dough from the other day. It keeps in the fridge for up to 7 days just fine. Another excuse to have fresh-baked carbs right at your fingertips!
Drizzle a little olive oil in a baking dish or oven proof skillet. Brush to coat bottom of pan. Line with parchment. Scoop out a handful of dough at a time, forming a loose ball (or Boule) and place in the pan starting in the middle. Continue until all dough is used. (If you make a fresh batch of dough, you will have more mini Boule than I did. Mine was leftover dough after making a larger Boule.)
Drizzle each mound with olive oil, sprinkle with Kosher salt, herbs, and cover lightly with plastic wrap to rest in a warm place for 90 minutes.
At the 70 minute mark, pre-heat the oven to 450 degrees and add a small oven proof metal pan or skillet to the bottom of the oven.
When oven is heated, remove the plastic wrap from the bread, place the bread on the middle rack, and add 1 1/2 Cups of hot water to the pan in the bottom of the oven. Close the door quickly.
Allow to bake for 40-45 minutes. You can eat them warm, which I love to do. Who doesn’t love warm bread from the oven? But the ideal texture and taste is achieved when the bread has cooled completely.