Update: You can now download the 7-inch and 8-inch French Boule recipes in both grams & ounces here👉 bit.ly/frenchboule Alternatively, find the ingredient amounts in grams & ounces in the video description box. Happy bread baking🙌
Super detailed easy to follow instructions, great technique. I've seen hundreds of tutorials for making bread and I must say yours is very inspiring I'm excited to try out. I've just started using poolish to make a standard loaf and it really has so many benefits, especially the taste. I've learned a few new things from your tutorial. Thank you for positing, bless you!
Thank you! I am excited too that you are trying it out. Do share how it turns out! I didn't use to eat artisan breads, until I discovered poolish. The complexity of flavors and beautiful textures changed the way I view artisan breads!🙌
This was my first attempt with a poolish starter, slap and fold, etc. I watched your hand positions and how you handled the dough numerous times through the steps.; It was like having a teacher right by my side. I was able to correct my mistakes, thanks to all your info, for example, the extra 20 min extra rest when first starting to slap. The pictures of how the poolish should look, indispensable, water spray, all the fine details. The bread turned out perfect, and my family loved it, now they want me to make it again. Ordered the covered bread pans to try the shokupan. And to think my bread making started with me purchasing a zamboni or whatever you call it, the expensive bread making machine that is now collecting dust. Thank You very much. By the way, I made the big loaf!!!
I have been looking for an in-depth tutorial and I FINALLY FOUND IT. I have watched sooooo many videos, but was never satisfied enough with the detail. I need a lot of clarity and depth in order to understand something, so I tend to go through multiple sources of info before jumping into something. Can’t wait to finish up my loaf today. Thank you so much
I will be making this by the weekend today is Monday night. I have been making bread for a couple of years because I no longer could stand the bread I was offered at a supermarket and getting to the bakery sometimes is expensive. You are the clearest instructor I have seen anywhere on TH-cam There are quite a few steps to this the first time you do it but then it will become second nature. I will be looking to see other recipes you have. This was an extremely well done video I will post again when the bread is done probably next Monday night Thank you for posting this. You have a nice week
Your bread came out perfect. I wish I could try it but this is the most meticulous detailed method I’ve ever seen and i wouldn’t have the slightest clue on how to make a perfect conversion of grams to ounces and cups. You are highly skilled and knowledgeable. I hope to get this advanced one day. This is super advanced.
Hey there, you can download the French Boule in ounces here bit.ly/frenchboule or check out the description box. If you have the time, give it a try - it may be easier than you think!🌻
Just after your slap and fold as you were pulling the ball toward you, you were fighting against your board. Try putting a damp cloth under there to help hold the board in place.
Amazing video. I usually don’t watch long cooking videos, find that they waste time and can be shortened, but for some reason, your video I have viewed at least 10 times completely, It’s so captivating and inciteful. Like another poster wrote, it really is like my personal home economics teacher holding my hand step by step throughout the process. Thank you for spending the time and making the effort explaining your process. I will be trying this and will post back my results, thanks again, from the UK!
honestly i've watched a lot of french bread tutorial, and i could say this is like the most detailed yet simple tutorial i've seen. 16 minutes doesn't feel long at all, thank you so much for sharing this video! :D . . . i'm planning to make the bread next week and i'll give an update soon :)
Thank you for sharing. I've tried different recipes for french bread, never to include that poulish thing. It took quite a while, it is more complicated, but it came out perfect. I could not wait for the bread to cool down for two hours. We kind of broke it in pieces and dipped in homemade apple butter. It never made it to dinner. Now i have a second poulish batch going. Tomorrow is loaf number two.
Excellent bread...the recipe is forgiving in that I kneaded more rather than slap-and-fold, but the boule from the oven is excellent. Great recipe and video. Definitely a weekly loaf.
Super easy instructions to follow. Thanks for all the tips especially the poolish part & am going to bake this bread & see how it turns out. Just subscribed & hope to see you do sourdough bread soon. Cheers 🥂
@@sensitiveskinlifestylejust baked french boule & it turned out ok. Had to take out poolish in morning to reactivate yeast as i think my fridge was bit cold & there was not much activity in poolish. Got it almost double in size & back to fridge till ferment for 12 hours, did as per your instructions & luckily it turned out well. My pre baked dough was not as smooth as yours & the gluten was not as firm. Yet to know reason though. Could not have done it without your easy steps & instructions TQVM&Cheers 🥂
Will try it. Looks good. It's an excellent video. I make whole wheat no knead bread, easy and little or no work, but am inspired by your video to try this!!
I think you become Saint Boule after making this bread. A lot of patience is needed. But boy is it gorgeous! Thank u for sharing. Really enjoyed watching u make this.❤ 0:13
Despite the best instructions in the world I am still having issues. Im not sure if its the yeast was too old, the flour too old, the house not hot enough but not much rising going on. I have got to the last part and am close to baking time. Not sure if it will rise in the oven and I'll get a loaf or if I'll be having a roll for tea 😅. Will report back in a few hours. Ps mine was quite sticky but i recall making a loaf when i was a teen that was soo sticky but in ended up being the best loaf i ever made.
Hey, thanks for sharing. When it comes to timing, it has to do with the temperature of your environment. Double in size is key. Sometimes it might take longer than an hour simply because of the weather. For example in the summer, we have the air conditioning on and it takes longer for everything (even the poolish). But even within winter, some days we turn down the heater as it isn't as cold and that affects the proofing times. I struggled a lot with handling sticky dough because it is uncomfortable to handle, it took a lot of practice to get used to it but I now I believe sticky dough gives good bread consistency. Let us know how it goes! All the best🙌
@@sensitiveskinlifestyle well....i cheated and cut into it before it was fully cooled. I had a feeling it wouldnt be right so i thought what difference does it make. The crust came out crispy but softened a lot during the cooling stage. The bread was small but dispite this its still fully edible and has good flavour. Next time i will make sure every angle is covered. Especially the warming area. I live in uk so its cool here and today we were airing the house a bit so doors and windows were opened. 👍 thanks for the tips. I shall update when i have my next success 🙌
Try testing your yeast is still active - there are loads of TH-cam tutorials on how to do this. I use a well known brand and once I bought a doggy batch even though it was well in date. You can try proofing in your oven with just the light bulb on. I ask stick to well known bread flours. I tried a super market brand and they don’t quite hold the moisture as well, so it needs more time to form into a workable dough. You could also try higher protein bread flour around 14% and bread improver. Many bakers use bread improver. Hope your next loaf turns out well, you never stop learning I find.
Fine presentation and video, the offered downloads are top notch, thanks, merci. As far as best flavor, we will see. I am partial to a 25% rye overnight sour dough . This weekend will see, Fran
Thank you! Indeed, taste is subjective - I haven't had the pleasure of trying a 25% rye overnight sourdough yet, so that might indeed offer an exceptional flavor! Appreciate you sharing your thoughts 🙌
No change in proofing time. Regardless of the type of yeast used, when proofing, if in doubt, rely on visual cues, such as doubling in size, rather than strictly adhering to the suggested times (times are more like guidelines). Do share how it turns out and how you like it with regular yeast 🙌 Cheers!
Hey there, don't ferment in the fridge. Reduce the amount of instant yeast. If I were in a tropical climate without air conditioning, I would try the following: - try putting 1/8 tsp of instant yeast (less yeast) and leave it at room temperature for 12 to 16 hours. Less instant yeast at room temperature for 12 to 16 hours is better for poolish (more flavor!). Write down how much yeast you used and how long it took for the poolish to reach peak activity and keep it that way, or adjust accordingly for future bakes. Putting poolish in the fridge, in my opinion, should be for worst case scenario like if the poolish reached peak activity at room temperature and I am not able to start baking right away. Then in that scenario I will put it in the fridge. In summary, if you want the poolish to take a longer time to peak, then reduce instant yeast. If you want to speed it up, then increase the yeast. But keep the maximum amount of instant yeast to less than 1/4 tsp. Even less than 1/8 tsp bit of instant yeast is enough for certain environments. Hope this helps! Let us know how it goes if you try it!
You have an excellent procedure! Followed the timing with a little variation of the recipe. I used korean strong bread flour, 13 g.protein, hydrated at 60%, yeast of 3.5 g. Your suggestion was the solution to my usual problem here. Set the poolish for a few hours at room temperature, then transferred to the fridge when fermentation went faster than i had time to bake. Thank you
Yes you can! If you use a dutch oven you don't have to spray water or place the hot water pan. I think you have to preheat the dutch oven as well. Do share how it turns out!🌸🍞
Just subscribed, too. I find your teaching style, especially detailed time and how to fix potential problems that may arise, great and very easy to follow. Excited to learn more from you.
I use Canadian bread flour (similar to American bread flour) which is between 12.5% -13.3% protein content. But my understanding is European flour system is different from the American system and should not be compared the same way. I have not baked with French flours yet, but after some research, and it seems like T55 (baguette flour) would be the flour to use. If you do try it out, I would love to hear about your experience with french flour. Merci!
Hi. I got good result using the method and recipe you have posted here. Great! I'm wondering though if i use a Levain of sourdough starter instead of poolish will i get a similar result? But that will now leaving out instant yeast in making the final dough!😮 What do you think?
Great idea, try it out! I have always wondered if using the same amount of sour dough starter in place of the poolish would produce similar result. But I have never worked with sourdough (not a fan of the sour taste), hence haven't tried. Try it out! Maybe if you achieve good results it might make inspire me to try sourdough🙌
Amazing result! I am going to try this recepe. But, I'd prefere to use 40% whole/black flour. Do you think that the result could be bad, în this case? Thankyou! Merci! Mulțumesc!
Thank you! I have not tried. If I were in your shoes, I might experiment with same amount of water for poolish. But for the bread dough, add a bit more water as whole wheat flour has a higher absorption rate. Also, allow more time for all the resting periods to improve gluten development which will result in a better texture. I encourage you to experiment - and record your findings, and do share your experience - we can all learn :)
You use a baking sheet to bake in the oven. I have a pizza stone. As long as I have one, can I place the boule on the heated pizza stone instead of using a baking sheet?
Yes you can! I have tried using all purpose flour before and it's fine. I still think bread flour produces better results but my husband couldn't tell the difference when he ate it. Do share how it goes 🙌
Lovely video. Gorgeous bread. 8 rise sessions. Just too tedious....I shall just keep looking at your video....and get the bread from the bakery. But all the same, so impressed❤
Thank your for posting this tutorial. Much appreciated. Please may I know why the preferment's ingredients are not included in the main dough's Baker's Math calculations?
Great question - you tapped into my dilemma! I had originally included the preferment's ingredients in the main dough's baker's math calculations. However, I decided to separate them out to make it easier for the reader to remember and scale the recipe: ▶ weight of poolish's flour is always half of the main dough's ▶ flour-to-water ratio in the poolish is always 1:1. To scale the boule size, simply use baker's % to scale the main dough ingredients. Then divide the main dough's flour weight by 2 to populate the weight of flour in the poolish. Then, it's just a matter of adjusting the instant yeast for the poolish. All these being said - what are your thoughts? What is your preference?
@@sensitiveskinlifestyle I find that leaving out the poolish ingredients from the main dough's calculation affects especially the salt percentage and, in a small way, also the yeast's. However, the latter is manageable with temperature and time. And I always opt for less salt. Looking forward to more step-by-step bread baking videos in your channel.🙂
@@Lisa-elifequestI appreciate your thoughts! I thought about what you said along with all my previous considerations - and I am sold! I decided I will stick to the traditional expression of baker's percentage instead and included the poolish's ingredients in the main dough's baker's math. I updated all the percentages in the description box as well as the printable recipes on my blog post. Thank you for taking the time to share your perspective!
@elifequest An update - much appreciate your question. After thinking through another person's thoughts as well as the different considerations I had. I decided to include the preferment's ingredients in the main dough's Baker's Math. Thanks again for taking the time to comment - got me to resolve one of the dilemmas that has been on my mind. Cheers!
In this video, the bread flour is not unbleached. But I have used unbleached bread flour (more expensive) for this bread before and it works. No difference in color. Excited that you are trying it out!
@jewels4evr I don't have a dutch oven so I havent tried it but I think you can. If I were to do this in the dutch oven, I would omit the pre-misting with the spray bottle and omit the preheating of the baking pan (which I add water to it after). The reason is if you bake it in the dutch oven, the sealed pot traps the steam. If you try it out, let me know!
Great question! Diastatic malt powder is added to bread recipes to boost flavor, enhance crust color, improve texture for a softer crumb, and help ensure better fermentation and rise. I personally have not tried it as I am trying to keep my costs of making bread low and haven't seen a need to use it. I find that a good dry instant yeast does a terrific job with fermentation and rise. But you can certainly add some diastatic malt powder to this recipe!
The taste of the bread turned out really delicious, and thank you for the detailed recipe. My problem is that it takes too long to make. I spent more than half Sunday to do all the folds and rises. So , in my case, this recipe won't work for a weekly home made bread, unfortunately. 😔
Arrgh! My dough is still REALLY sticky and soft and sticks like mad to the work surface - I followed the weights EXACTLY, and followed your instructions, including the second rest but nothing sems to help - my dough is a flat splat blob rather than a perky boule!!! I'm in Australia - so I'm betting it's got something to do with the flour. Should I use a bit more flour next time? I'm using bread flour - I'm determined to teach myself how to bake a decent loaf.......Thanks for your help!!
Tryjng to get more info the issue you experienced: - Were you able to pick up the dough to do a few slap & folds? Or were you stalled at that stage and not able to do any slap and folds. - would you define the issue you experienced as not being able to pick up the dough from the bench? - what is the material of your work surface (wood, plastic, marble?) - how did you try to pick up the dough? Did you try to scratch wet stick dough off the surface? If so, what did you use to scrape it off. I'm not sure if I could help, but just trying to see if I can find out more info to understand what you experienced. If you make this again next time, could you take a photo of the poolish before you use it, what the wet lumpy dough looks like, and what happens after the slap and fold etc. And post it on instagram or reddit, so I can take a look or you can send me the photos on instagram @sensitiveskinlifestyle
I was thinking about your situation and if you are willing to give it a try again, maybe for the dough portion (not poolish), maybe hold back some of the water just in case the bread flour you use has a lower water absorption rate and see how it goes. I can't see what the dough you had looks like, but if it looks softer than the one in the video before slap and folds, maybe use less water. Maybe 95g water instead of 108g water and see if anything improves?
@@sensitiveskinlifestyle I have the same issue. My poolish looked like it was about to be over fermented. I am trying to do the slap and fold on marble . The dough is too soft, it runs through my fingers, too sticky and I can't do the fold part. I used Caputo 00 flour. I am from Brazil so the weather is a bit warmer right now. From my short experience with bread, it looks like it has to much water to keep any shape
@Thaiannec Hey there, thank you for sharing your experience. I have not yet tried making this bread with 00 flour. From what I have learned, 00 flour has a lower water absorption rate than Canadian bread flour, which may explain why it's too soft and seems to have too much water to handle. If you plan to try this again, perhaps you can experiment using slightly less water during the bread making stage and gradually increase it (if needed) to achieve the texture and consistency in the video. And see if that makes a difference. I suggest recording down the amount of water used next time and jot down your experience so the next time you make it, you can make fine tuning decisions on the water amount. Hope this helps!
I have never tried, but you probably could. (If anyone reading the above comment has tried it, please share your experience!) Try it! You may need to adjust the amount of instant yeast to the equivalent of active dry yeast. And let it bloom in the water first before adding other ingredients. Maybe you may need to add a bit of sugar. If you try it out, let me know how it goes!
@@r0nea • The bowl used for the poolish at 2:53 is a 1.5-quart bowl (7 inches diameter x 2.75 inches height). • The bowl used at 5:33 and 5:57 is a 3.5-quart bowl (9 inches diameter x 3.5 inches height). When making an 8-inch larger French boule bread, I use my 2.5-quart bowl (8 inches diameter x 3 inches height) for the poolish. In general, though, you can use any bowl that's large enough. Hope this helps!
I love the idea of making my own bread but considering this needed work to start the night before and then at least 3-4 hours of intermittent work the next day - I'll just buy it from a good local bakery.
Thank you for sharing your thoughts! Making bread from scratch indeed requires a time commitment, and it's understandable that not everyone has the availability to invest in the process. Buying from a local bakery is a great alternative and supports businesses in your community👍
I have been baking this bread after watching your video. Is there a basis why you set 95 kg flour for the poolish and 195 for the final dough flour? How about 100- 200 or a total of 300 flour then adjust the yeast and salt using bakers %? Maybe hydration at 75%...thanks
Hey Bert, so nice to hear from you again. I'm curious about what prompted your question. Could you share more about what you're hoping to achieve or resolve by adjusting the flour amount and hydration percentage? Help me understand your perspective and thoughts🍞🥖
@@sensitiveskinlifestyle i need a slightly bigger boule bread. Ive just acquired a bigger tramontina dutch oven ( 8 in). I want to try a more hydrated dough to get more "holes" in the crumb though it gets unyieldy in handling.. Actually i tried and it came out not much different from your recipe. My challenge is to get a thicker and crispier crust
Hey there, whole wheat flour has different water absorption properties and a weaker gluten structure than bread flour, so I am not sure if simply increasing the water amount would work for this recipe. I have not yet experimented with 100% whole wheat flour, but if you try it out, pls share your experience! Thank you for your comment, I appreciate it!🌸
Yes you can if you are familiar and confident using regular yeast. Just have to convert instant yeast amount to regular yeast and proof the yeast in the water you use. I am not familiar with using regular active dry yeast as I don't have much experience with it.🌸
@jewels4evr I don't have a dutch oven so I havent tried it but I think you can. If I were to do this in the dutch oven, I would omit the pre-misting with the spray bottle and omit the preheating of the baking pan (which I add water to it after). The reason is if you bake it in the dutch oven, the sealed pot traps the steam. If you try it out, let me know!
I use a Dutch oven most of the time, it's great for baking bread😊 You have to preheat the dutch oven because it may be damaged if you put a cold dutch oven into the hot oven (avoid sudden changes in temperature). I preheat it at 220 degrees Celsius then turn down the temperature to 190 degrees Celsius when the bread is inside. I bake my bread with lid on for about 40 minutes then take the lid off and bake for another 15 minutes, until it's nice and "golden".
You got it! This is actually a French Baguette recipe - I loved it so much I turned them into Boules for lunch sandwiches. It makes excellent French baguettes! Have you tried it shaping them into baguettes?🙌🙌🙌
Sure wish I could figure out the proper measurements for this recipe.... grams/ ounces???? 🤷♀️ would love some help with this. My measurements were way off trying to convert from grams to oz. I make bread a lot, so this should have been easy. 😢
Hey there, I have already converted the recipe to ounces. The exact measurements in grams and ounces are in the description box. And the full printable recipe in ounces can be downloaded here bit.ly/frenchboule let me know if you are able to download it!🌸
Hmm, what are you seeing? My recipe is only in English. Do you mean the subtitles? Try this link for video recipe: www.sensitiveskinlifestyle.com/blog/french-boule-bread-recipe/ Let me know if works.
I failed at poolish. Water, yeast then flour. At 2 hours it looked like your success photo and at 12 hours it looked like your over fermented photo. Where did I go wrong? any ideas?
@@sensitiveskinlifestyle Yes I have. I've settled on the larger loaf and done it with Fleichmann's instant yeast and with Active Dry and with Bread Machine yeast. I like the bread with the bread machine yeast best so far. Thanks!
The recipe looks very complicated How many times it needs time to rise Did I count 3 times or 4 Didnkr get the last video Putting the dough inside the oven Then turn upside down and put a patch paper So very complicated I am scared to try
5 mins of work the day before. Most of the work is waiting. Waiting allows for better flavors and texture. I experienced other benefits as well, such as the sharp increase in my understanding of bread making. But I agree it is a long time to wait for bread, especially the first few times. But after doing this over 50 times, it has become second nature. Thanks for watching!
Update: You can now download the 7-inch and 8-inch French Boule recipes in both grams & ounces here👉 bit.ly/frenchboule Alternatively, find the ingredient amounts in grams & ounces in the video description box. Happy bread baking🙌
The links for the 8-inch printable files for grams points to onze and vice-versa.
@elifequest Thank you for catching that - I have fixed the links. Much appreciated! 🥰
Super detailed easy to follow instructions, great technique. I've seen hundreds of tutorials for making bread and I must say yours is very inspiring I'm excited to try out. I've just started using poolish to make a standard loaf and it really has so many benefits, especially the taste. I've learned a few new things from your tutorial. Thank you for positing, bless you!
Thank you! I am excited too that you are trying it out. Do share how it turns out! I didn't use to eat artisan breads, until I discovered poolish. The complexity of flavors and beautiful textures changed the way I view artisan breads!🙌
Totally agree!
Thank you🌸
This was my first attempt with a poolish starter, slap and fold, etc. I watched your hand positions and how you handled the dough numerous times through the steps.; It was like having a teacher right by my side. I was able to correct my mistakes, thanks to all your info, for example, the extra 20 min extra rest when first starting to slap. The pictures of how the poolish should look, indispensable, water spray, all the fine details. The bread turned out perfect, and my family loved it, now they want me to make it again. Ordered the covered bread pans to try the shokupan. And to think my bread making started with me purchasing a zamboni or whatever you call it, the expensive bread making machine that is now collecting dust. Thank You very much. By the way, I made the big loaf!!!
I have been looking for an in-depth tutorial and I FINALLY FOUND IT. I have watched sooooo many videos, but was never satisfied enough with the detail. I need a lot of clarity and depth in order to understand something, so I tend to go through multiple sources of info before jumping into something. Can’t wait to finish up my loaf today. Thank you so much
My pleasure, hope you enjoyed the loaf. 🙌🍞
I will be making this by the weekend today is Monday night. I have been making bread for a couple of years because I no longer could stand the bread I was offered at a supermarket and getting to the bakery sometimes is expensive. You are the clearest instructor I have seen anywhere on TH-cam There are quite a few steps to this the first time you do it but then it will become second nature. I will be looking to see other recipes you have. This was an extremely well done video I will post again when the bread is done probably next Monday night Thank you for posting this. You have a nice week
Your bread came out perfect. I wish I could try it but this is the most meticulous detailed method I’ve ever seen and i wouldn’t have the slightest clue on how to make a perfect conversion of grams to ounces and cups. You are highly skilled and knowledgeable. I hope to get this advanced one day. This is super advanced.
Hey there, you can download the French Boule in ounces here bit.ly/frenchboule or check out the description box. If you have the time, give it a try - it may be easier than you think!🌻
Just Google it: grams to cup converter 🤗
Just after your slap and fold as you were pulling the ball toward you, you were fighting against your board. Try putting a damp cloth under there to help hold the board in place.
Yes I was! Thank you for this helpful tip, I will try it on my next bake🙌🙏🏽
Thank you. One of the best tutorials to make bread at home.
Thank you🌸
Amazing video. I usually don’t watch long cooking videos, find that they waste time and can be shortened, but for some reason, your video I have viewed at least 10 times completely, It’s so captivating and inciteful. Like another poster wrote, it really is like my personal home economics teacher holding my hand step by step throughout the process. Thank you for spending the time and making the effort explaining your process. I will be trying this and will post back my results, thanks again, from the UK!
Thank you - yes please do share your results if you have the time!🙌
honestly i've watched a lot of french bread tutorial, and i could say this is like the most detailed yet simple tutorial i've seen. 16 minutes doesn't feel long at all, thank you so much for sharing this video! :D
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i'm planning to make the bread next week and i'll give an update soon :)
Thank you! Excited and looking forward to hearing about your experience :)
Thank you for sharing. I've tried different recipes for french bread, never to include that poulish thing. It took quite a while, it is more complicated, but it came out perfect. I could not wait for the bread to cool down for two hours. We kind of broke it in pieces and dipped in homemade apple butter. It never made it to dinner. Now i have a second poulish batch going. Tomorrow is loaf number two.
I stopped kneading, and now i just use a silicone spatula to fold the dough in the bowl. Works like a champ and stays clean.
Thanks for the tip! I love silicone spatulas 🙌
thank you for such a great video, explaining every step and visual .your voice is so smooth and easy to listen to. thank for the group of recipes too.
It's my very pleasure 🙌 hope you give it a try and enjoy its taste ✨️
I just watched your video, and rushed to make the poolish, can't wait to make it tomorrow. Thankyou for your detailed instruction ❤❤
My pleasure! Can't wait to hear how it turns out🙌
hey this is very helpful, I like how you show what is looks like if you do it wrong and how to fix it
Thank you🙌
What a great presentation! Very informative! Thanks for sharing.
Thank you!🌸
That’s a beautiful loaf of bread. I will make this next weekend, thank you for a great tutorial.
Greetings from 🇬🇧 UK. What a beautiful loaf! Really enjoyed your video and the detail and specifics you mention. Thank you!
Thank you from Canada 🇨🇦🙌
Thank you so much for sharing this recipe. This bread is delicious. Crunch , where it must be crunchy and so soft where it has to be soft.
Thank you for sharing your outcomes!
Excellent bread...the recipe is forgiving in that I kneaded more rather than slap-and-fold, but the boule from the oven is excellent. Great recipe and video. Definitely a weekly loaf.
Thank you for sharing your experience! So glad that you enjoyed the end result🙌🌼
Super easy instructions to follow. Thanks for all the tips especially the poolish part & am going to bake this bread & see how it turns out. Just subscribed & hope to see you do sourdough bread soon. Cheers 🥂
Thanks! Excited you are going to try it out. Do share how it turns out and how you like it!🙌
@@sensitiveskinlifestylejust baked french boule & it turned out ok. Had to take out poolish in morning to reactivate yeast as i think my fridge was bit cold & there was not much activity in poolish.
Got it almost double in size & back to fridge till ferment for 12 hours, did as per your instructions & luckily it turned out well.
My pre baked dough was not as smooth as yours & the gluten was not as firm. Yet to know reason though.
Could not have done it without your easy steps & instructions TQVM&Cheers 🥂
I wonder why many people haven’t tried this bread! It’s a bomb!!! So nice just how I want my bread.
Thank you for sharing your experience!🙌 glad that you enjoyed the outcome🌼
This is just what I needed! Can’t wait to try your technique! Thank you! 🫶🏼
Will try it. Looks good. It's an excellent video. I make whole wheat no knead bread, easy and little or no work, but am inspired by your video to try this!!
I think you become Saint Boule after making this bread. A lot of patience is needed. But boy is it gorgeous! Thank u for sharing. Really enjoyed watching u make this.❤ 0:13
The best explanation I ever heard.
Thank you very much!
You made me to try this bread,thank you!
You are welcome - how did it turn out?🌸
Really good detail instructions how to make fresh bread. Thank you
I am making the small boule , working the second rise .Dough is really sticky. Excited !
eager to see how this turns out!
How did it go?✨️
@@sensitiveskinlifestyle It is tasty! Next time I will make the large Boule,
I used fresh milled flour and the poolish looked great but I think the dough needs more water, we'll see. either way, I love this process
@thepreston1021 Thanks for your insight, may experiment with a little more water and see how it goes next time. Thank you for the tip!
Looks amazing plus the crust. Thanks for sharing. Please do share more. ❤
Thank you🌸
Me encanto la manera que lo hiciste, gracias
con mucho gusto!🙌
Despite the best instructions in the world I am still having issues. Im not sure if its the yeast was too old, the flour too old, the house not hot enough but not much rising going on. I have got to the last part and am close to baking time. Not sure if it will rise in the oven and I'll get a loaf or if I'll be having a roll for tea 😅.
Will report back in a few hours.
Ps mine was quite sticky but i recall making a loaf when i was a teen that was soo sticky but in ended up being the best loaf i ever made.
Hey, thanks for sharing. When it comes to timing, it has to do with the temperature of your environment. Double in size is key. Sometimes it might take longer than an hour simply because of the weather. For example in the summer, we have the air conditioning on and it takes longer for everything (even the poolish). But even within winter, some days we turn down the heater as it isn't as cold and that affects the proofing times.
I struggled a lot with handling sticky dough because it is uncomfortable to handle, it took a lot of practice to get used to it but I now I believe sticky dough gives good bread consistency.
Let us know how it goes! All the best🙌
@@sensitiveskinlifestyle well....i cheated and cut into it before it was fully cooled. I had a feeling it wouldnt be right so i thought what difference does it make. The crust came out crispy but softened a lot during the cooling stage. The bread was small but dispite this its still fully edible and has good flavour. Next time i will make sure every angle is covered. Especially the warming area. I live in uk so its cool here and today we were airing the house a bit so doors and windows were opened. 👍 thanks for the tips. I shall update when i have my next success 🙌
Thank you for sharing - Look forward to your next update🙌
Try testing your yeast is still active - there are loads of TH-cam tutorials on how to do this. I use a well known brand and once I bought a doggy batch even though it was well in date. You can try proofing in your oven with just the light bulb on. I ask stick to well known bread flours. I tried a super market brand and they don’t quite hold the moisture as well, so it needs more time to form into a workable dough. You could also try higher protein bread flour around 14% and bread improver. Many bakers use bread improver. Hope your next loaf turns out well, you never stop learning I find.
@@DenisAhmet thank you Denis. Yes, i must remember to test the yeast first next time. Good tip 👌 xx
Fine presentation and video, the offered downloads are top notch, thanks, merci. As far as best flavor, we will see. I am partial to a 25% rye overnight sour dough . This weekend will see, Fran
Thank you! Indeed, taste is subjective - I haven't had the pleasure of trying a 25% rye overnight sourdough yet, so that might indeed offer an exceptional flavor! Appreciate you sharing your thoughts 🙌
I make both wheat and rye boules in a method just like this, only removing a portion of the bread flour and supplementing with wheat or rye flour.
Thank you for sharing! I have not experimented with rye but some day! I am encouraged to know that you use this method too 🙌
Thank you for sharing the recipe! I will definitely try it. I have a quick question. If I use regular yeast, is there a chance on proofing time?
No change in proofing time. Regardless of the type of yeast used, when proofing, if in doubt, rely on visual cues, such as doubling in size, rather than strictly adhering to the suggested times (times are more like guidelines). Do share how it turns out and how you like it with regular yeast 🙌 Cheers!
Im in the philippines with ambient temp of 28 to 30 degrees C... Do i have to put my poolish mix inside the refrigerator for 12 to 14 hours? Thnx
Hey there, don't ferment in the fridge. Reduce the amount of instant yeast.
If I were in a tropical climate without air conditioning, I would try the following:
- try putting 1/8 tsp of instant yeast (less yeast) and leave it at room temperature for 12 to 16 hours.
Less instant yeast at room temperature for 12 to 16 hours is better for poolish (more flavor!). Write down how much yeast you used and how long it took for the poolish to reach peak activity and keep it that way, or adjust accordingly for future bakes.
Putting poolish in the fridge, in my opinion, should be for worst case scenario like if the poolish reached peak activity at room temperature and I am not able to start baking right away. Then in that scenario I will put it in the fridge.
In summary, if you want the poolish to take a longer time to peak, then reduce instant yeast. If you want to speed it up, then increase the yeast. But keep the maximum amount of instant yeast to less than 1/4 tsp. Even less than 1/8 tsp bit of instant yeast is enough for certain environments.
Hope this helps! Let us know how it goes if you try it!
Thank you. I will do a little experimentation.😊
You have an excellent procedure! Followed the timing with a little variation of the recipe. I used korean strong bread flour, 13 g.protein, hydrated at 60%, yeast of 3.5 g.
Your suggestion was the solution to my usual problem here. Set the poolish for a few hours at room temperature, then transferred to the fridge when fermentation went faster than i had time to bake.
Thank you
Love ur recipe. Im enjoying the bread
So happy I have seen your TH-cam videos I will make it tomorrow can I use a Dutch oven?. Thanks for sharing your videos 🙏🏻♥️🌹
Yes you can! If you use a dutch oven you don't have to spray water or place the hot water pan. I think you have to preheat the dutch oven as well. Do share how it turns out!🌸🍞
@@sensitiveskinlifestyle Thanks 🙏🏻🌹
Thank you for sharing your video , I will give it a try 😊
🙌🍞
Just subscribed. Love your instructions! ❤ Thank you!
Thank you!
Just subscribed, too. I find your teaching style, especially detailed time and how to fix potential problems that may arise, great and very easy to follow. Excited to learn more from you.
Thank you, we are all learning together, we learn from each other🌼
Thankyou going too try...lovely bread
Excited that you are going to try! Let us know how it turns out🙌
Great instructions. Really thorough.
Thank you🙌
Thank you for detailed instructions, can’t wait to try! 😊
Excited! Let us know how it turned out 🙌
Great instructions
Hello great recipe. THANKS . can you tell me what type of flour you use? in France there are T45, T55, T65. Thank you
I use Canadian bread flour (similar to American bread flour) which is between 12.5% -13.3% protein content. But my understanding is European flour system is different from the American system and should not be compared the same way. I have not baked with French flours yet, but after some research, and it seems like T55 (baguette flour) would be the flour to use. If you do try it out, I would love to hear about your experience with french flour. Merci!
@@sensitiveskinlifestylethank you I will not forget to reply to you as soon as I have tried it with T55 flour
Hi. I got good result using the method and recipe you have posted here. Great!
I'm wondering though if i use a Levain of sourdough starter instead of poolish will i get a similar result? But that will now leaving out instant yeast in making the final dough!😮
What do you think?
Great idea, try it out! I have always wondered if using the same amount of sour dough starter in place of the poolish would produce similar result. But I have never worked with sourdough (not a fan of the sour taste), hence haven't tried.
Try it out! Maybe if you achieve good results it might make inspire me to try sourdough🙌
Thank you so much, I'm going to try it! :-)
Excited! Let us know how it turns out and if you like it :)
Amazing result! I am going to try this recepe.
But, I'd prefere to use 40% whole/black flour.
Do you think that the result could be bad, în this case?
Thankyou!
Merci!
Mulțumesc!
Thank you! I have not tried. If I were in your shoes, I might experiment with same amount of water for poolish. But for the bread dough, add a bit more water as whole wheat flour has a higher absorption rate. Also, allow more time for all the resting periods to improve gluten development which will result in a better texture. I encourage you to experiment - and record your findings, and do share your experience - we can all learn :)
Thank you for sharing…
I use einkorn flour. I’m gonna give it a try.
Very nice! very similar to a sourdough bread.
Thank you🙌
You use a baking sheet to bake in the oven. I have a pizza stone. As long as I have one, can I place the boule on the heated pizza stone instead of using a baking sheet?
I have never used a pizza stone. But yes, you can use the pizza stone for the boule, the same way you would use it for making pizza🥖
Thank you! Can I use all purpose flour if I don't have bread flour?
Yes you can! I have tried using all purpose flour before and it's fine. I still think bread flour produces better results but my husband couldn't tell the difference when he ate it. Do share how it goes 🙌
Gorgeous Result.
Lovely video. Gorgeous bread. 8 rise sessions. Just too tedious....I shall just keep looking at your video....and get the bread from the bakery.
But all the same, so impressed❤
Very nice. Can't wait to try.
Thank your for posting this tutorial. Much appreciated. Please may I know why the preferment's ingredients are not included in the main dough's Baker's Math calculations?
Great question - you tapped into my dilemma! I had originally included the preferment's ingredients in the main dough's baker's math calculations. However, I decided to separate them out to make it easier for the reader to remember and scale the recipe:
▶ weight of poolish's flour is always half of the main dough's
▶ flour-to-water ratio in the poolish is always 1:1.
To scale the boule size, simply use baker's % to scale the main dough ingredients. Then divide the main dough's flour weight by 2 to populate the weight of flour in the poolish. Then, it's just a matter of adjusting the instant yeast for the poolish.
All these being said - what are your thoughts? What is your preference?
@@sensitiveskinlifestyle I find that leaving out the poolish ingredients from the main dough's calculation affects especially the salt percentage and, in a small way, also the yeast's. However, the latter is manageable with temperature and time. And I always opt for less salt. Looking forward to more step-by-step bread baking videos in your channel.🙂
@@Lisa-elifequestI appreciate your thoughts! I thought about what you said along with all my previous considerations - and I am sold! I decided I will stick to the traditional expression of baker's percentage instead and included the poolish's ingredients in the main dough's baker's math. I updated all the percentages in the description box as well as the printable recipes on my blog post. Thank you for taking the time to share your perspective!
@elifequest An update - much appreciate your question. After thinking through another person's thoughts as well as the different considerations I had. I decided to include the preferment's ingredients in the main dough's Baker's Math. Thanks again for taking the time to comment - got me to resolve one of the dilemmas that has been on my mind. Cheers!
💐Thank you for the update. 🤗 Your time and effort are much appreciated. 🙂
Hi, your video look easy ,I’m interested to try your recipe, the bread flour is it unbleached bread flour ?
Thank you something I found easy way .👍🙏🙏
In this video, the bread flour is not unbleached. But I have used unbleached bread flour (more expensive) for this bread before and it works. No difference in color. Excited that you are trying it out!
@@sensitiveskinlifestyle 🙏🙏♥️
Can I bake this in a Dutch oven?
@jewels4evr I don't have a dutch oven so I havent tried it but I think you can. If I were to do this in the dutch oven, I would omit the pre-misting with the spray bottle and omit the preheating of the baking pan (which I add water to it after). The reason is if you bake it in the dutch oven, the sealed pot traps the steam. If you try it out, let me know!
Do you put bookish 12 hours in room temperature or in fridge?
Thank you
Room temperature
Have u tried putting in a small anount of diastatic malt into the dough? I wonder whats the role of this optional ingredient
Great question! Diastatic malt powder is added to bread recipes to boost flavor, enhance crust color, improve texture for a softer crumb, and help ensure better fermentation and rise. I personally have not tried it as I am trying to keep my costs of making bread low and haven't seen a need to use it. I find that a good dry instant yeast does a terrific job with fermentation and rise. But you can certainly add some diastatic malt powder to this recipe!
Looks fabulous!
The taste of the bread turned out really delicious, and thank you for the detailed recipe. My problem is that it takes too long to make. I spent more than half Sunday to do all the folds and rises. So , in my case, this recipe won't work for a weekly home made bread, unfortunately. 😔
Arrgh! My dough is still REALLY sticky and soft and sticks like mad to the work surface - I followed the weights EXACTLY, and followed your instructions, including the second rest but nothing sems to help - my dough is a flat splat blob rather than a perky boule!!! I'm in Australia - so I'm betting it's got something to do with the flour. Should I use a bit more flour next time? I'm using bread flour - I'm determined to teach myself how to bake a decent loaf.......Thanks for your help!!
Tryjng to get more info the issue you experienced:
- Were you able to pick up the dough to do a few slap & folds? Or were you stalled at that stage and not able to do any slap and folds.
- would you define the issue you experienced as not being able to pick up the dough from the bench?
- what is the material of your work surface (wood, plastic, marble?)
- how did you try to pick up the dough? Did you try to scratch wet stick dough off the surface? If so, what did you use to scrape it off.
I'm not sure if I could help, but just trying to see if I can find out more info to understand what you experienced.
If you make this again next time, could you take a photo of the poolish before you use it, what the wet lumpy dough looks like, and what happens after the slap and fold etc. And post it on instagram or reddit, so I can take a look or you can send me the photos on instagram @sensitiveskinlifestyle
I was thinking about your situation and if you are willing to give it a try again, maybe for the dough portion (not poolish), maybe hold back some of the water just in case the bread flour you use has a lower water absorption rate and see how it goes. I can't see what the dough you had looks like, but if it looks softer than the one in the video before slap and folds, maybe use less water. Maybe 95g water instead of 108g water and see if anything improves?
@@sensitiveskinlifestyle I have the same issue. My poolish looked like it was about to be over fermented. I am trying to do the slap and fold on marble . The dough is too soft, it runs through my fingers, too sticky and I can't do the fold part. I used Caputo 00 flour. I am from Brazil so the weather is a bit warmer right now. From my short experience with bread, it looks like it has to much water to keep any shape
@Thaiannec Hey there, thank you for sharing your experience. I have not yet tried making this bread with 00 flour.
From what I have learned, 00 flour has a lower water absorption rate than Canadian bread flour, which may explain why it's too soft and seems to have too much water to handle.
If you plan to try this again, perhaps you can experiment using slightly less water during the bread making stage and gradually increase it (if needed) to achieve the texture and consistency in the video. And see if that makes a difference.
I suggest recording down the amount of water used next time and jot down your experience so the next time you make it, you can make fine tuning decisions on the water amount.
Hope this helps!
@@sensitiveskinlifestyle thank you, I'll try again with less water then!
Beautiful work ❤❤
Thank you🌸
Looks delicious!!
thank you🌸
Can I use active dry yeast instead of instant?
I have never tried, but you probably could.
(If anyone reading the above comment has tried it, please share your experience!)
Try it! You may need to adjust the amount of instant yeast to the equivalent of active dry yeast. And let it bloom in the water first before adding other ingredients. Maybe you may need to add a bit of sugar. If you try it out, let me know how it goes!
Thank you…love your video!
Oh yes if you are adding sugar to proof active dry yeast, keep in mind the amount of sugar otherwise the bread will turn out sweet.🙌
I do not intend to add sugar, I only have active dry yeast on hand and not the instant kind.
Sounds great!
What size glass bowls do you use with both sizes of bread??
Hey there, do you mean the glass bowls I used for the poolish? Or to cover the dough on the board for resting?
@@sensitiveskinlifestyle the glass bowls
@@r0nea • The bowl used for the poolish at 2:53 is a 1.5-quart bowl (7 inches diameter x 2.75 inches height).
• The bowl used at 5:33 and 5:57 is a 3.5-quart bowl (9 inches diameter x 3.5 inches height).
When making an 8-inch larger French boule bread, I use my 2.5-quart bowl (8 inches diameter x 3 inches height) for the poolish.
In general, though, you can use any bowl that's large enough. Hope this helps!
I love the idea of making my own bread but considering this needed work to start the night before and then at least 3-4 hours of intermittent work the next day - I'll just buy it from a good local bakery.
Thank you for sharing your thoughts! Making bread from scratch indeed requires a time commitment, and it's understandable that not everyone has the availability to invest in the process. Buying from a local bakery is a great alternative and supports businesses in your community👍
I agree, I make Italian bread that taste great and much less steps.
Lovely
Thanks!
I have been baking this bread after watching your video. Is there a basis why you set 95 kg flour for the poolish and 195 for the final dough flour? How about 100- 200 or a total of 300 flour then adjust the yeast and salt using bakers %? Maybe hydration at 75%...thanks
Hey Bert, so nice to hear from you again. I'm curious about what prompted your question. Could you share more about what you're hoping to achieve or resolve by adjusting the flour amount and hydration percentage? Help me understand your perspective and thoughts🍞🥖
@@sensitiveskinlifestyle i need a slightly bigger boule bread. Ive just acquired a bigger tramontina dutch oven ( 8 in). I want to try a more hydrated dough to get more "holes" in the crumb though it gets unyieldy in handling..
Actually i tried and it came out not much different from your recipe. My challenge is to get a thicker and crispier crust
Hi..Can I use whole wheat instead of bread flour??? N what would be the water quantity when whole wheat is been used ??? Please guide.Thank u 😊
Hey there, whole wheat flour has different water absorption properties and a weaker gluten structure than bread flour, so I am not sure if simply increasing the water amount would work for this recipe. I have not yet experimented with 100% whole wheat flour, but if you try it out, pls share your experience! Thank you for your comment, I appreciate it!🌸
@@sensitiveskinlifestyle sure….Thank u so much 😊
Beautiful crunchy Bread 😋😋❤️
Great video thank you 🙏
Looks so perfect.
你的視頻做的真棒，麵包看上去也非常美味。
Can it be made into rolls?
Yep
Thank you.
Nice job
Thanks!🙌
I don't use instant yeast. Can I use regular yeast?
Yes you can if you are familiar and confident using regular yeast. Just have to convert instant yeast amount to regular yeast and proof the yeast in the water you use. I am not familiar with using regular active dry yeast as I don't have much experience with it.🌸
Can I bake this in a Dutch oven?
@jewels4evr I don't have a dutch oven so I havent tried it but I think you can. If I were to do this in the dutch oven, I would omit the pre-misting with the spray bottle and omit the preheating of the baking pan (which I add water to it after). The reason is if you bake it in the dutch oven, the sealed pot traps the steam. If you try it out, let me know!
Thank you very much. I will let you know how it turns out. I’m waiting for my Poolish to finish fermenting.😊
👌🙌
How did it turn out?
I use a Dutch oven most of the time, it's great for baking bread😊 You have to preheat the dutch oven because it may be damaged if you put a cold dutch oven into the hot oven (avoid sudden changes in temperature). I preheat it at 220 degrees Celsius then turn down the temperature to 190 degrees Celsius when the bread is inside.
I bake my bread with lid on for about 40 minutes then take the lid off and bake for another 15 minutes, until it's nice and "golden".
❤vôtre pain il n’est pas brûlé mais doré et bien levé Merci pour la recette
Vous êtes les bienvenus! Si vous essayez de faire ce pain, partagez-nous votre avis 🌻
❤Merci beaucoup. Mon prochain pain 👍🏻🤜🏻🤛🏻🥰
❤️🙌
Very nice
What is the temperature?
Hey there, which temperature are you referring to?
Instead of a boule bread, i think we can pre-form it into two french baguettes.
You got it! This is actually a French Baguette recipe - I loved it so much I turned them into Boules for lunch sandwiches. It makes excellent French baguettes! Have you tried it shaping them into baguettes?🙌🙌🙌
Sure wish I could figure out the proper measurements for this recipe.... grams/ ounces???? 🤷♀️ would love some help with this. My measurements were way off trying to convert from grams to oz. I make bread a lot, so this should have been easy. 😢
Hey there, I have already converted the recipe to ounces. The exact measurements in grams and ounces are in the description box. And the full printable recipe in ounces can be downloaded here bit.ly/frenchboule let me know if you are able to download it!🌸
Yummy
Please measure it by cups and teaspoons thanks
Get over yourself and get a scale that will take care of your problem and make better bread!
Easy Peasy Recipe. Thnx for Sharing, Really. Holly from Australia 🇦🇺 😍 ❤️ ♥️ 🙌 💙 🇦🇺 😊😊😊🎉🎉🎉🎉😂😂😂😂❤❤❤❤❤❤❤❤❤❤❤
have you got a English version of your recipe i keep getting Chinese thank you
Hmm, what are you seeing? My recipe is only in English. Do you mean the subtitles? Try this link for video recipe: www.sensitiveskinlifestyle.com/blog/french-boule-bread-recipe/
Let me know if works.
I failed at poolish. Water, yeast then flour. At 2 hours it looked like your success photo and at 12 hours it looked like your over fermented photo. Where did I go wrong? any ideas?
I figured it out. 0.4 grams of yeast. I used 4.0. Don't do that.
😆 did you try making it a second time with 0.4g yeast?
@@sensitiveskinlifestyle Yes I have. I've settled on the larger loaf and done it with Fleichmann's instant yeast and with Active Dry and with Bread Machine yeast. I like the bread with the bread machine yeast best so far. Thanks!
Even after the slap and fold my dough is still too shaggy, I don't know why
Replied to your other comment🌸
Can you give the ingredients in cups rather gm or %?
This technique might work well for a great final product, but as outlined takes almost 20 hours to make.
Cool
🙌
Please include cups and ounces along with grams. TU
Hey there, you can download the French Boule in ounces here bit.ly/frenchboule or check out the description box.🌸
thanks for the instructions:)
I am from denmark
Hej fra Canada 🇨🇦
The recipe looks very complicated
How many times it needs time to rise
Did I count 3 times or 4
Didnkr get the last video
Putting the dough inside the oven
Then turn upside down and put a patch paper
So very complicated
I am scared to try
Gosh it takes longer to make than the time it can last for. I would make it maybe once... but damn is it too much work
❤
So much for no k eading. It takes 2 days to make the loaf!!!
5 mins of work the day before. Most of the work is waiting. Waiting allows for better flavors and texture. I experienced other benefits as well, such as the sharp increase in my understanding of bread making. But I agree it is a long time to wait for bread, especially the first few times. But after doing this over 50 times, it has become second nature. Thanks for watching!