Tired of fiddling with dough, to make two loaf pans and then free-form loaves with the rest of the dough, boules are the order of the day. Half bread flour, half fresh ground (hard red winter) wheat.
I’ll post the recipe to Chow Review, it’s a new family favorite from the peerless first edition of BHG cookbook.
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You need more loaf pans!!!
Maybe…but round loaves are so much more tender on the inside!