Add 1 ¾ cups (420g) warm water, and beat at medium-low speed until a sticky dough forms, about 30 seconds. First rise: Cover bowl and let rise in a warm, draft-free place (75°F/24°C) for 2 hours. Then refrigerate for at least 2 hours, and up to 18 hours. Line a sheet pan with parchment paper, and generously dust with bread flour.
Instructions. Preheat the oven to 425 degrees°F. Roughly measure the circumference of the brie on the bread and carefully cut out a circle the same size making sure to not go through the base of the bread. Pull out the bread from the center where the cheese will be placed. Tear the bread and the circle into small chunks and place on a baking tray.
Slowly remove the bowl. Score the top of the dough, (be creative!), and slide the boule on its parchment onto the baking stone or preheated baking sheet. Quickly pour the water for steam into the shallow tray and close the oven door. Step 11: Bake for 55-60 minutes, (adjust time if making smaller loaves with this recipe.) Twenty minutes before
Use your hands to pull out the “bread plug”. Scoop out the insides of the bread boule. Then use a serrated knife to cut 1/2-inch deep slices around the entire bread boule. Brush the inside of the bread with the olive oil, then sprinkle with salt and pepper. Scrape ½ cup of the onion mixture into the boule.
To help you here are the main rules for playing boules/la pétanque: The game is played between two teams of 1, 2 or 3 players. In singles or doubles each player uses 3 boules, in triples 2 boules per player. For leisure play it’s okay to use 2 boules per player of any number. To start, a coin is generally tossed to decide who begins the game
Size. Plan, view and make hollow spheres and balls of any block size. Drag the slider to adjust the size. Use built in tools to view the layers and build.
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how to make a boule
