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Wednesday, February 23, 2011

Artisan Bread: boule (basic dough recipe)

If you only buy one cookbook this year, buy this one.
You can read about this very recipe and more on the authors' website.  I borrowed my dad's copy of the book, and need to buy my own before his gets completely covered in sticky dough spots on my favorite pages. . .

But, you lucky blogstalkers, you, I am slowly but surely making the recipes from this book into recipe cards, for the selfsame reason of floury pages: recipe cards are cleaner and more accessible.

I usually make baguettes or ciabatta with this recipe.  And after you use all of your refrigerated dough (it usually makes enough four loaves), you don't clean out the container--just mix another batch of dough and dump it in to cultivate some wee yeastie beasties . . . the bread gets more and more of an authentic sourdough taste.
Don't clean your container--it will help your bread
develop an authentic sourdough taste

You'll understand the history, process, and chemistry of baking artisan bread if you read the book, and I do think that reading about all of these things gives you an edge in baking the breads that the authors describe--plus there are pictures.  But in the mean time, here is the recipe card for one of the "master recipes."  This is the simplest one, and the one I use the most, along with the flatbread and olive oil dough recipe.

Homemade ciabatta!  It doesn't get better than this.


  1. Becca, thanks so much for sharing this!! I'm so excited to find a bread recipe that doesn't include milk. We'll be making this one for sure.

  2. I'm so glad you posted this recipe. I haven't been able to bring myself to buy the book yet - I know I should. My friend made this and we ate it all the time when we stayed with her for a week. Love it!

  3. I have it favorited on Amazon. Waiting for hubs to realize it would make a great gift!!!

  4. Hey,
    Nice site, I'm so excited to find a bread recipe that doesn't include milk. We'll be making this one for sure. Love it!


Welcome to BexBox! I hope you enjoy using my recipe cards as much as I enjoy making them.