Baking Classics: Rustic Country Boule

The Basics. Dry Active Yeast. How To Make Yeast Breads By Rebecca Gordon Buttermilk Lipstick Culinary & Entertaining Brand Baking Classics. Rustic Country Boule By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand How To Make A Boule Bread Loaf Editorial Director Cooking & Baking Tutorials Digital Culinary Photo Journalist TV Cooking Personality Food Stylist Writer Pastry Chef Modern Southern Socials Game Day EntertainingBaking Classics

The Technique

Rustic Country Boule

Rustic Country Boule features a five-minute yeast bread technique which results in a handcrafted loaf with a sourdough-like taste & a crumb that has a bit of a chew to it. The crisp exterior of the bread can be attributed to baking it in a cast iron Dutch oven with the lid on since it retains heat so well. While in the oven, when steam is released from the dough & reaches the lid, it turns into condensation & creates a natural misting process for that lovely crunch on the exterior of the entire loaf just like one from a fine bakeshop. Once the lid is removed later during the process, the bread surface has an opportunity to brown beautifully. Learn how to make an artisan bread loaf in your own kitchen that is simple to prepare. Be certain to look to The Guide To Making Handcrafted Bread for additional pointers before beginning.

Baking Classics. Rustic Country Boule By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand How To Make A Boule Bread Loaf Editorial Director Cooking & Baking Tutorials Digital Culinary Photo Journalist TV Cooking Personality Food Stylist Writer Pastry Chef Modern Southern Socials Game Day Entertaining

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

3 cups bread flour
1 Tbsp plain yellow cornmeal
1 1/2 tsp kosher salt
1/2 tsp active dry yeast
1 3/4 cups water {it does not have to be warm}
Bread flour

Whisk together the flour, the cornmeal, the salt & the yeast. Add the water & stir until a shaggy dough forms. Cover the bowl with plastic wrap & set aside on the counter top for 12 to 18 hours.

Preheat the oven to 450 degrees. Place a cast iron Dutch oven with the lid in the oven as it heats. Set the timer for 30 minutes. Meanwhile, turn the dough out onto a heavily floured surface. It will be very sticky. Dust with bread flour as necessary. Shape the dough into a ball. Create 4 slashes in a decorative pattern over the dough surface using a paring knife. Place the dough onto a 15-inch piece of parchment paper, dust the surface with flour, loosely cover with plastic wrap & let stand at room temperature until the timer signals. 

Remove the Dutch oven when the timer signals. Place it in the hot pot using the parchment paper as handles. Place the hot lid on the pot using oven mitts & return to the oven for 30 minutes. Remove the lid, reduce the temperature to 400 degrees & bake an additional 15 minutes. Remove the bread from oven. Cool completely before slicing.

Southern Recipes RebeccaGordon ButtermilkLipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

Baking Classics. Rustic Country Boule By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand How To Make A Boule Bread Loaf Editorial Director Cooking & Baking Tutorials Digital Culinary Photo Journalist TV Cooking Personality Food Stylist Writer Pastry Chef Modern Southern Socials Game Day EntertainingHow To Make A Rustic Country Boule

A few minutes to blend the starter ingredients coupled with a few to shape the dough into a ball, the five-minute yeast bread procedure was originally published by The New York TimesNo-Knead Bread Recipe, By: Mark Bittman & utilizes a bread baking method created by Jim Lahey of Sullivan Street Bakery. Simply stir together the recipe ingredients, cover the bowl for several hours & bake the dough. It truly is that simple. If you never thought you could make a homemade loaf of bread, I’m here to show you that you can. If you can stir together several ingredients, you can make this bread. Although the version featured is extremely basic, you’ll also love my southern style spin, Cranberry-Pecan Cornmeal Bread that features big flavor components baked right into the dough. It is most certainly ideal when served with hot tea.

Baking Classics. Rustic Country Boule By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand How To Make A Boule Bread Loaf Editorial Director Cooking & Baking Tutorials Digital Culinary Photo Journalist TV Cooking Personality Food Stylist Writer Pastry Chef Modern Southern Socials Game Day Entertaining

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

A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.

Baking Classics. Small Batch Pita Bread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials For Everyday Cooks Digital Culinary Photo Journalist Editorial Director Pastry Chef Food Stylist Writer TV cooking Personality Modern Southern Socials Game Day Entertaining Cooking & Baking Tutorials Digital Culinary Photo Journalist Food Stylist Writer Pastry Chef TV Cooking Personality Modern Southern Socials Game Day EntertainingNo. 1

The Ingredients 

The Flour, The Cornmeal, The Salt, The Yeast & The Water

Common bread flour offers structure to the dough. Use plain yellow cornmeal to add grit & texture to this rustic bread.

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. This application calls for only a 1/2 teaspoon of yeast so be mindful that it’s not an entire envelope.

Salt offers flavor to bread doughs. However, salt can kill yeast so as long as it is dispersed into the flour before the water is added as in this application, it will be fine.

When preparing the starter, the water need not be warm contrary to a procedure that should be followed when preparing more traditional bread doughs. 

Baking Classics. Rustic Country Boule By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand How To Make A Boule Bread Loaf Editorial Director Cooking & Baking Tutorials Digital Culinary Photo Journalist TV Cooking Personality Food Stylist Writer Pastry Chef Modern Southern Socials Game Day EntertainingNo. 2

The Starter

Begin by whisking together the flour, the cornmeal, the salt & the yeast in a large glass bowl. Just be certain to disperse the yeast & salt throughout the mixture. 

Baking Classics. Rustic Country Boule By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand How To Make A Boule Bread Loaf Editorial Director Cooking & Baking Tutorials Digital Culinary Photo Journalist TV Cooking Personality Food Stylist Writer Pastry Chef Modern Southern Socials Game Day Entertaining2a

Add the water. 

Baking Classics. Rustic Country Boule By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand How To Make A Boule Bread Loaf Editorial Director Cooking & Baking Tutorials Digital Culinary Photo Journalist TV Cooking Personality Food Stylist Writer Pastry Chef Modern Southern Socials Game Day Entertaining2b

Stir the mixture until a shaggy dough forms. Halfway through blending, switch from using a whisk & finish the task with a rubber spatula. 

Baking Classics. Rustic Country Boule By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand How To Make A Boule Bread Loaf Editorial Director Cooking & Baking Tutorials Digital Culinary Photo Journalist TV Cooking Personality Food Stylist Writer Pastry Chef Modern Southern Socials Game Day Entertaining2c

When the task is complete, it should look like a rudimentary dough mass. Cover the bowl with plastic wrap & set aside on the counter top for 12 to 18 hours.

Baking Classics. Rustic Country Boule By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand How To Make A Boule Bread Loaf Editorial Director Cooking & Baking Tutorials Digital Culinary Photo Journalist TV Cooking Personality Food Stylist Writer Pastry Chef Modern Southern Socials Game Day Entertaining2d

The stand time is what will give the dough a tangy flavor. The bowl of ingredients you started with 12 plus hours earlier will look more like a sourdough sponge. It will be level in the bowl but bubbly & lively, maybe even a touch too soft. This is normal. 

Baking Classics. Rustic Country Boule By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand How To Make A Boule Bread Loaf Editorial Director Cooking & Baking Tutorials Digital Culinary Photo Journalist TV Cooking Personality Food Stylist Writer Pastry Chef Modern Southern Socials Game Day EntertainingNo. 3

The Shaping

One of the wonderful features of this particular dough is that no kneading is required. 

Preheat the oven to 450 degrees. Place a cast iron Dutch oven with the lid in the oven as it heats. Set the timer for 30 minutes. Meanwhile, turn the dough out onto a heavily floured surface. It will be very sticky. Dust with bread flour as necessary.

Baking Classics. Rustic Country Boule By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand How To Make A Boule Bread Loaf Editorial Director Cooking & Baking Tutorials Digital Culinary Photo Journalist TV Cooking Personality Food Stylist Writer Pastry Chef Modern Southern Socials Game Day Entertaining3a

Just shimmy the dough into a round with well floured hands. I’m not into gadgets but I highly recommend a plastic bowl scraper to help retrieve the dough from the bowl. 

Baking Classics. Rustic Country Boule By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand How To Make A Boule Bread Loaf Editorial Director Cooking & Baking Tutorials Digital Culinary Photo Journalist TV Cooking Personality Food Stylist Writer Pastry Chef Modern Southern Socials Game Day Entertaining3b

Create 4 slashes in a decorative pattern over the dough surface using a paring knife. Place the dough onto a 15-inch piece of parchment paper, dust the surface with flour, loosely cover with plastic wrap & let stand at room temperature until the timer signals. 

Baking Classics. Rustic Country Boule By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand How To Make A Boule Bread Loaf Editorial Director Cooking & Baking Tutorials Digital Culinary Photo Journalist TV Cooking Personality Food Stylist Writer Pastry Chef Modern Southern Socials Game Day EntertainingNo. 4

The Baking

Remove the Dutch oven when the timer signals. The hot cast iron Dutch oven acts as a baking stone to help further transform the exterior of the bread dough into a crisp outer crust. Carefully place the dough round in the hot pot using the parchment paper as handles. Place the hot lid on the pot using oven mitts & return to the oven for 30 minutes. Remove the lid, reduce the temperature to 400 degrees & bake an additional 15 minutes. 

Baking Classics. Rustic Country Boule By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand How To Make A Boule Bread Loaf Editorial Director Cooking & Baking Tutorials Digital Culinary Photo Journalist TV Cooking Personality Food Stylist Writer Pastry Chef Modern Southern Socials Game Day EntertainingNo. 5

The Rustic Country Boule

Gently & carefully remove the bread  from the hot Dutch oven by lifting it out with the parchment paper. Since the crust is nice & crisp on this loaf in particular, I prefer to place the bread on a cooling rack. Cool the bread completely before slicing. Use a serrated knife to make the best looking cuts from the bread.

The Tune
“Sweet Lorraine” June Christy

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* 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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