🌀 How To Make A Boule

First Construct a 10 foot by 40 foot rectangular border for the court using 2" by 4" treated timber, fastened together by screws. The border will end up about four inches above the surface of the garden. Or if you prefer the court level with the lawn dig out an area at least 4" deep. A simple to build Boules court. 500g/1lb 1oz strong white bread flour, plus a little extra flour for finishing. 40g/1½oz soft butter. 12g/2 sachets fast action dried yeast. 10g/2tsp salt. About 300ml tepid water (warm not cold - about body temperature) A little olive or sunflower oil. Additional cold water, for creating steam in the oven. You'll also need: Shaping a boule with a relatively strong dough.The recipe for the dough shown in this video is here: In a large, hot stockpot roast the bones of the rockfish, John Dory, rouget, striped bass, grouper, crab and the lobster heads in the olive oil over medium-high heat until opaque. Once the bones are opaque, add the onion, celery, carrot, fennel, and garlic . Simmer for 3 minutes, stirring often. Preheat oven to 350°. In a large bowl, combine the first 7 ingredients. Cut a thin slice off the top of bread. Hollow out the bottom half, leaving a 1/2-in. shell. Cut removed bread into 1-in. cubes. Place cubes on an ungreased baking sheet. Broil 6 in. from the heat until golden, 2-3 minutes, stirring once. Preheat your oven to 475°F. Slash or cross-hatch the bread with a sharp knife or lame. Dust it with a little flour. Spritz water into the oven with a clean plant mister, and place the bread in the oven. Reduce the heat to 425°F and spritz with water every few minutes for the first 15 minutes of baking. Scoring is a way of making shallow cuts in the tops of the unbaked bread dough right before baking it. What you see as a result when the bread comes out of the oven is anything from a simple curved ridge to an elaborate array of leaves or even stalks of wheat. But scoring bread is more than just decorative. Let's take a look at the whys, hows Roll each dough piece into a tight ball and place it on the parchment lined sheet tray. You should leave about 4-5 inches around each boule on the pan so you may only be able to fit one or two larger loaves on each sheet pan. Cover the sheet tray and boules lightly with plastic wrap and let the dough rise again. Repeat the rotation until the circle is complete. Once the first circle is done, gently flip the form upside down, so the seam is facing the tabletop. Use your hands to cup the dough and finesse it into its final boule shape. Finally, gently put the dough inside a round banneton proofing basket to strengthen the shape. Ninh explains the Rules of Pétanque (Boules). A beginner's explanation of the Pétanque Rules, and how to play boules - sometimes referred to as 'French Bowls Instructions. Preheat oven to 375°F. Cut each biscuit into 4 pieces using kitchen scissors or a knife. In a large bowl, toss biscuit pieces, pizza sauce, toppings, and ½ cup of cheese. Spoon biscuit pieces into a well greased 9×9 pan. Top with toppings. Shaping a boule: Envelope fold. This straightforward approach is always my first choice when shaping a boule. The essence of this technique is to fold the pre-shaped round to resemble an envelope. Then, you'll flip the envelope over and use two hands to drag the dough and create tension as the dough slightly sticks to the bench. pjJtm.

how to make a boule