Comments on: Boule

By: chocolateforever

chocolateforever — Tue, 26 Sep 2017 22:08:12 +0000

Excellent! I was so impressed with what I made! Thanks!

By: Heidi Malott

Heidi Malott — Fri, 09 Dec 2011 19:41:01 +0000

I have never been that successful making bread, so I was not sure if I wanted to try again. Glad I did! This is easy and delicious. I have made this many times now. Thank you so much for posting.

By: drbettycrocker

drbettycrocker — Sun, 02 Oct 2011 16:29:40 +0000

This bread is so easy to make. Great accompaniment to soups and spinach-artichoke dip. Be sure your dough comes to room temperature prior to baking if you have stored it in the refrigerator.

By: maryloves2cook

maryloves2cook — Wed, 25 Aug 2010 01:30:47 +0000

I made this today, and it was excellent! I had been worried, like many who commented, because mine was flat. Still, the crust was like Artisan bakery bread, and the inside was yummy, too! I did a little digging online and found the actual author of the book making this bread on a local show. He rolls his in flour. I will try that with my next batch this week!

By: maryloves2cook

maryloves2cook — Wed, 25 Aug 2010 01:23:31 +0000

This is excellent! My husband thought I got it at the bakery:) I don’t have a pizza peel, so like vinevalleygirl, I used parchment paper and put it directly on the preheated stone. I didn’t have cornmeal, so I skipped that, and the parchment peeled right off after it baked and cooled a bit. I will definitely make this a lot! The crust is just like the Artisan bread you buy! Yum!

By: goodyarns

goodyarns — Sat, 10 Jul 2010 15:34:45 +0000

This is the best crusty bread recipe I’ve ever used. I love this bread, and am so glad Ivoryhut shared this recipe. It looks gorgeous, and tastes fantastic. The best part is the texture, though. It is perfect for soup, but I make it in the spring and fall, too – with anything.

By: Briana

Briana — Sat, 22 May 2010 05:56:34 +0000

Delicious and beautiful. I wasn’t thinking when I baked the first loaf and forgot to put the lid on my dutch oven — it wasn’t the best, but we still ate it. Lid on for 30 minutes and off for another 10 produced two perfect loaves from the remaining dough!

By: vinevalleygirl

vinevalleygirl — Wed, 19 May 2010 19:02:24 +0000

Very good, very easy. We have made this frequently since finding the recipe.

Instead of a pizza stone, wich I do not have, I use a cast Iron skillet. I also use a square of parchment for the pizza peel and just drop the whole thing into the skillet.

I alway’s divide the recipe in two and bake it in larger loaves.

Love the crust!!

By: meesh

meesh — Wed, 19 May 2010 15:09:21 +0000

ABi5 is a great book! To make this more healthy, I like to use 3.5 c whole wheat flour, mixed with 3 c white flour. Don’t forget to add 1/4 c gluten flour (vital wheat gluten) to get the dough to rise properly – this variation is from Healthy Bread in 5 minutes a day – also a book that I highly recommend!

By: Heidi Malott

Heidi Malott — Tue, 18 May 2010 12:37:49 +0000

Wow! You have turned someone that could never make bread into a bread makin’ success! Thank you so much for posting this. I am a fan of artisan bread and never figured I could make it myself. What a treat!