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Artisan Bread Master Boule Recipe Recipe

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This recipe for Artisan Bread Master Boule Recipe, by , is from The Lelwica Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Marge Lelwica


3 c. lukewarm water
1 1/2 tbsp granulated yeast (1 1/2 packets)
1 1/2 tbsp kosher salt (or other coarse salt)
6 1/2 c. unsifted, unbleached, all-purpose white flour; measured with the scoop and sweep method.

1. Mix in large bowl. This will be a sticky/wet dough. Do not over mix. Do not knead.
2. Let stand at room temp. for 2 hrs
3. Store in refrigerator, lightly covered and use as needed.
4. When using, use about 1/4 of mix per usage.
5. Put on floured surface.
6. Don't knead, but "cloak" and shape for 30 to 60 seconds.
7. Put on baking sheep and let stand while oven is preheating. Approximately 20 min.
8. Put a pan in oven on top rack during the preheat stage.
9. Bake at 450 degrees for 25 to 30 mins.
10. After putting the bread in the oven, put 1 c. water in the top pan and close quickly.




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