Baking Classics: Buttermilk Boule

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The Technique

Buttermilk Boule

Freeform breads have a lot to say & there’s nothing more satisfying than crafting your own freshly baked loaf. Slicing into the crust, through the hearty crumb is a gratifying moment to savor. This particular bread dough leans more towards an Italian-style boule without the lengthy stand time of the dough once prepared. Expect a crispy crust immediately but as time passes it will soften making the bread slices ideal for preparing exceptional sandwich combinations & indulgent French toast. They’re the ideal carrier for butter, homemade preserves & conserves that jam well for a sweet morsel anytime. Follow my detailed instructions to make one of the most straight forward yeast breads & get ready to indulge in simple elegance.

Baking Lessons: Buttermilk Boule Tutorial By Rebecca Gordon Buttermilk Lipstick Editor-In-Chief Southern Baking Cooking Entertaining & Tailgating Brand Pastry Chef Editorial Director Writer Food Stylist Photographer TV Cooking Personality Creative Director Author Southern Hostess Game Day Entertaining Modern Southern Socials Entertaining Pointers & Practical Cooking Advice

buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickButtermilk Boule
makes 1 loaf

1 cup warm water {105 to 115 degrees}
1 {1/4-oz} package active dry yeast
1 tsp honey
4 cups bread flour, plus some
2 tsp kosher salt
1/3 cup whole buttermilk
2 Tbsp olive oil
Olive oil

Combine the first 3 ingredients in a glass measuring cup. Set aside until foamy, about 5 minutes. Whisk together the 4 cups of bread flour & the salt in the bowl of an electric stand mixer. Pour the yeast mixture, the buttermilk & the 2 Tbsp of olive oil over the flour mixture. Blend the mixture on Low speed until shaggy & begins to comes together around the dough hook. Increase the mixer speed a notch or two & blend an additional 4 minutes. The dough will be firm & a touch stiff. It will dance around the bowl as it mixes & may even divide into two dough masses. Remove the dough from the mixer & form into one ball. Oil the dough surface & place in a lightly greased bowl. Cover the bowl with plastic wrap & let rise until doubled in bulk, about 1 hour. Expect a stiff mass that is easy to handle. The dough should be smooth & firm. 

Punch the dough down & transfer to a lightly floured board. Roll & shape the dough into a tight 6-inch ball. Use both of your hands to spin the dough into a circle. You want the bottom of the dough to be as tightly wound as possible. Transfer the dough to a half sheet pan that has been lined with parchment paper. Brush the top liberally with additional oil. Let rise, uncovered, for 1 hour or until the dough rises & expands to about 7 1/2-inches wide. Your kitchen temperature is a factor that helps to determine how slowly or quickly the dough rises. If it seems to be taking a long time, turn your oven on & place the pan close by.

Preheat the oven to 425 degrees. Slash the bread surface 3 times with a sharp paring knife. Bake on the middle oven rack for 25 to 30 minutes or until the surface is golden brown. Spin the pan half way during baking for an even color over the bread surface. Cool the loaf completely before slicing. Slather with butter & homemade jam or make rustic style sandwiches.

Southern-Entertaining-Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

Baking Lessons: Italian Style Buttermilk Boule By Rebecca Gordon Buttermilk Lipstick Southern Hostess Entertaining Pointers Game Day Entertaining Practical Cooking & Baking Advice Editor-In-Chief Southern Cooking Baking Entertaining & Tailgating Brand Pastry Chef Writer Food Stylist Photographer Editorial Director TV Cooking Personality Creative DirectorHow To Handcraft A Boule

Rustic breads are some of the most beautiful as the imperfections are what make these loaves shine. They don’t conform to pans but rather rise & grow as they please on parchment paper-line half sheet pans. They have always been my favorite bread style to bake & to purchase from fine bakeshops. There are serval types of boule-style or ball shaped bread recipes a baker can prepare with flour & ingredient ratios that vary slightly. Many offer an ultra crisp exterior & twangy flavor reminiscent of a fine sourdough bread. This particular recipe is quick to prepare so the flavors are not quite as complex but deliver pleasing taste & lovely chew nonetheless & offers a homemade bread loaf that’s relatively quick to make from a baking perspective. It’s an ideal starting point for the home cook as it forgoes many of the technicalities that come with bread baking such as allowing the dough to stand several hours & misting the oven as the bread loaves bake. These techniques will be addressed another time. For now, just try your hand at making a straight forward bread loaf from scratch & savor your accomplishment.

Baking Lessons Buttermilk Boule By Rebecca Gordon Buttermilk Lipstick Cooking & Baking Tutorials & techniques Editor-In-Chief Southern Baking Cooking Entertaining & Tailgating Brand Pastry Chef Writer Food Stylist Photographer Editorial Director Southern Hostess Tv Cooking Personality Talent Modern Southern Socials Entertaining Pointers & Practical Cooking Advice

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

My tutorial is quite detailed but do not mistake it as being a difficult dough to prepare because it’s actually the opposite. If you have never made a boule, I think you’ll find the instruction to be helpful as the visual cues will just simply confirm that you’re doing everything correctly. Here’s what you should know.

No. 1

The Dough

The Yeast

Dry active yeast can be purchased in 1/4-ounce packets or in small jars. I use both when preparing bread recipes, generally based on what my store has in stock at the time. If purchasing a jar of yeast, store it in the refrigerator after opening. Just be mindful of the expiration date so you don’t find yourself in a jam. You’ll find that 2 1/4 teaspoons is the equivalent to 1 envelope of active dry yeast. 

Baking Lessons: Italian Style Buttermilk Boule By Rebecca Gordon Buttermilk Lipstick Cooking & Baking Tutorials Editor-In-Chief Southern Baking Cooking Entertaining & Tailgating Brand TV Cooking Personality Pastry Chef Writer Food Stylist Editorial Director Photographer Author Southern Hostess Creative Director Game Day Entertaining Modern Southern Socials Entertaining Pointers & Practical Cooking AdviceThe Proofing

It’s a good idea to dissolve dry yeast before using. Combine the warm water, the yeast & the honey in a measuring cup or a glass bowl. Allow it to stand until foamy & bubbly. Yeast feeds on sweetness for fuel creating a bubbly personality. If no bubbles are created during the proofing process, the yeast will not be able to do its’ job. Simply discard the batch & start again. At this point, you’ll only be five minutes into the procedure so don’t get discouraged. If the bubbles are present, then the yeast has proved to you that it is indeed good & you can proceed.

Baking Lessons: Brioche-Style Rolls By Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor-In-Chief Southern Cooking & Tailgating Entertaining Brand Pastry Chef Author Writer Food Stylist Photographer Editorial Director Fox 6 ContributorThe Bread Flour & The Salt

Bread flour has more protein than all purpose flour. It provides dough strength & structure. The development of gluten is key in order to build the foundation of quality bread.

Salt gives dough flavor. Without out it, expect a dull tasting roll. However, salt can kill yeast so it should be evenly dispersed into the flour before the yeast mixture is added.

Baking Lessons: italian-Style Buttermilk Boule By Rebecca Gordon Buttermilk Lipstick Cooking & Baking Tutorials & Techniques Editor-In-Chief Southern Cooking Baking Entertaining & Tailgating Brand Pastry Chef Writer Food Stylist Photographer Editorial Director TV Cooking Personality Southern Hostess Creative Director Entertaining Pointers Practical Cooking AdviceNo. 2

The Mixing & The Kneading

You are now ready to add all of the ingredients together & proceed with the recipe as directed. A heavy duty stand mixer fit with a dough hook is a bread makers friend. It will take care of all of the muscle work when it comes to kneading the dough. Bread doughs, & this one in particular, will give your mixer a good workout. Do not leave it unattended as it may rock & shake a bit as the dough mixes.

Baking Lessons: Simple Yeast Breads. Boules. Italian-Style Buttermilk Boule By Rebecca Gordon Buttermilk Lipstick Cooking & Baking Tutorials & Techniques Editor-In-Chief Southern Cooking Baking Entertaining & Tailgating Brand TV Cooking Personality Pastry Chef Writer Food Stylist Photographer Editorial Director Southern Hostess Game Day Entertaining Modern Southern Socials Practical Cooking Advice2a

After approximately 1 minute of blending on Low speed, the dough will come together in the work bowl & look shaggy. This is your cue to turn the mixer up to Medium speed to finishing the blending process with the dough hook.

Baking Lessons: Italian Style Buttermilk Boule By Rebecca Gordon Buttermilk Lipstick Cooking & Baking Tutorials & Techniques Editor-In-Chief Southern Cooking Baking Entertaining & Tailgating Brand Pastry Chef Writer Food Stylist Photographer Editorial Director Southern Hostess Tv Cooking Personality Entertaining Pointers Practical Cooking Advice2b

After approximately 3 minutes, the dough will clean the bowl sides & it may separate & blend in two masses until the process is complete. Do not be alarmed. This is normal. 

Baking Classics: Handcrafted Boule By Rebecca Gordon Buttermilk Lipstick Cooking & Baking Lessons Tutorials & Techniques Editor-In-Chief Southern Cooking Baking Entertaining & Tailgating Brand Pastry Chef Writer Food Stylist Editorial Director Photographer TV Cooking Personality Talent Southern Hostess Game Day Entertaining Modern Southern Socials Entertaining Pointers & Practical Cooking AdviceNo. 3

The First Shaping

Remove the dough from the work bowl. Expect a stiff mass that is easy to handle. The dough should feel smooth & firm. Place it on a lightly floured surface & flatten the dough into a circle using your fist. 

Baking Bread. Yeast Doughs. Italian-Style Buttermilk Boule By Rebecca Gordon Buttermilk Lipstick Baking & Cooking Tutorials & Techniques Editor-In-Chief Southern Cooking Baking Entertaining & Tailgating Brand Pastry Chef Writer Food Stylist Editorial Director Photographer TV Cooking Personality Southern Hostess Modern Southern Socials Entertaining Pointers & Practical Cooking Advice3a

Gather the outside of the dough & press sections of it to the center around the entire circumference until it all meets evenly in the middle. 

Baking Lessons: Handcrafted Rustic Boule Italian-Style Buttermilk Boule By Rebecca Gordon Buttermilk Lipstick Cooking & Baking Tutorials & Techniques Editor-In-Chief Southern Cooking Baking Entertaining & Tailgating Brand Pastry Chef Writer Food Stylist Editorial Director TV Cooking Personality Photographer Southern Hostess Modern Southern Socials Entertaining Pointers & Practical Cooking Advice3b

Flip the dough over. A few quick spins between your hands will have it shaped into a ball. The dough is now ready to be placed into a large, lightly greased bowl.

Baking Lessons: Buttermilk Boule By Rebecca Gordon Buttermilk Lipstick Cooking & Baking Tutorials & Techniques Editor-In-Chief Southern Cooking Baking Entertaining & Tailgating Brand Pastry Chef Writer Food Stylist TV Cooking Personality Editorial Director Photographer Author Southern Hostess Game Day Entertaining Modern Southern Socials Entertaining Pointers & Practical Cooking AdviceNo. 4

The First Rise

Allow the dough to rest & rise. Place the smooth surface in a lightly greased bowl & flip it over so that the greased side faces upwards. Cover the bowl with plastic wrap & place it in an area in your kitchen free from drafts. Covering the dough will keep it from developing a tough skin. This particular dough rises very close to the top of the bowl so if it were to reach the plastic wrap, the oil on the dough will keep it from sticking. 

Baking Lessons: Buttermilk Boule By Rebecca Gordon Buttermilk Lipstick Cooking & Baking Tutorials & Techniques Editor-In-Chief Southern Baking Cooking Entertaining & Tailgating Brand Pastry Chef Writer Food Stylist Editorial Director Photographer TV Cooking Personality Talent Author Creative Director Southern Hostess Game Day Entertaining Modern Southern Socials Entertaining Pointers & Practical Cooking Advice4a

Allow the dough to double in bulk. This can take anywhere from an hour to an hour & a half depending on the temperature of your kitchen. If it’s slow going, turn on your oven & place the bowl of dough beside it to speed along the process. 

Baking Bread: Buttermilk Boule By Rebecca Gordon Buttermilk Lipstick Cooking & Baking Tutorials & Techniques Editor-In-Chief Southern Baking Cooking Entertaining & tailgating Brand Pastry Chef Writer Food Stylist Editorial Director TV Cooking Personality Photographer Creative Director Southern Hostess Game Day Entertaining Modern Southern Socials Entertaining Pointers & Practical Cooking AdviceNo. 5

The Second Shaping

After doubling in bulk, remove the dough from the bowl & place it onto a lightly floured surface. Punch the dough down into a relatively flat disc. Repeat the procedure from The First Shaping. Roll & shape the dough into a tight 6-inch ball. Use both of your hands to spin the dough into a circle. You want the bottom of the dough to be as tightly wound as possible. Place the dough onto a parchment paper-lined baking sheet.

The dough will not be covered for The Second Rise therefore it’s important to brush the surface with olive oil. Place the dough in a draft free spot in your kitchen & allow it to rise so as it’s half the original size larger. Your kitchen temperature is a factor that helps to determine how slowly or quickly the dough rises. If it seems to be taking a long time, turn your oven on & place the pan close by.

Baking Bread Buttermilk Boule By Rebecca Gordon Buttermilk Lipstick Cooking & Baking Tutorials & Techniques Editor-In-Chief Southern Baking Cooking Entertaining & Tailgating Brand Pastry Chef Writer Food Stylist Author Editorial Director Photographer TV Cooking Personality Southern Hostess Game Day Entertaining Modern Southern Socials Entertaining Pointers & Practical Cooking AdviceNo. 6

The Slashing & The Baking 

After an hour the dough will be ready to slash. This can be achieved a number of ways but the more straight forward method is to use an ultra sharp paring knife to make three quick cuts about a half-inch deep over the dough surface. This will add a lovely design element to the simple bread style. You can dust the surface with flour for a clean cut, if desired.

 Although I did not do anything special to the surface before baking if you’d like to add a high gloss finish, whisk together an egg yolk & a splash of heavy cream. Brush the dough with the mixture before depositing in the oven. Rotate the pan half way through the bake time to ensure an even, golden crust color.

Baking Bread At Home: Buttermilk Boule. Beginners Loaf By Rebecca Gordon Buttermilk Lipstick Cooking & Baking Tutorials & Techniques Editor-In-Chief Southern Baking Cooking Entertaining & Tailgating Brand Pastry Chef Writer Food Stylist Photographer Editorial Director TV Cooking Personality Editorial Director Southern Hostess Game Day Entertaining Modern Southern Socials Entertaining Pointers & Practical Cooking AdviceNo. 7

The Buttermilk Boule

Brush a bit of olive oil over the bread surface when you remove it from the oven to give it a lovely sheen. Expect a crispy crust immediately but as time passes it will soften. The bread slices beautifully with a serrated knife but do not slice into the bread as soon as it comes out of the oven as tempting as it may be. You’ll disturb the crumb that’s still piping hot on the interior. 

The Tune
“I Put A Spell On You” Nina Simone

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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