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The Master Bread Recipe For Boule (And Other Breads)

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Uploaded by: Stacie Bllis

Comments

@bonnieelliot - yes, in theory, at least, you'd divide the recipe by 4's for a single loaf. i've never done that and have to say that I worry it might get dicey using the volume measurements, as opposed to the weight ones which are available in the book. I have halved this recipe—using volume measurements—and it totally works, so you can always do that and make two loaves instead of one. I can vouch for that. Hope this helps! - Stacie
Stacie Bllis   •  27 Feb   •  Report
I'd like to try making one loaf for a start. To do this do I just divide the ingredient quantities by four? If so do I need to make any other changes to the method? Regards and thanks
Bonnie Elliott   •  26 Feb   •  Report
I have this book and use it every day/week! The Olive oil dough recipe is my favorite for pizza crust (we have an outdoor pizza oven).
Jill Seeger Carlson   •  24 Feb   •  Report
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Ingredients

3 cups lukewarm water (about 100 degrees F, not hotter)

1 tablespoon granulated yeast

1 1/2 tablespoons kosher salt

6 1/2 cups all-purpose flour

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