Let the mixture sit for 10 minutes, until the foams vigorously. While it's doing that, it's time to mix up your other ingredients. In a separate bowl from the dry ingredients, whisk together the eggs, yogurt, and oil. When the yeast mixture is foaming vigorously, gently add it to the liquid mixture. Directions. WATCH. Watch how to make this recipe. Preheat the oven to 350 degrees F. Slice off the top third of the bread boule and set aside. Place the Brie wheel in the center of the bread and 1) Fresh Herbs (or dry) With our herb garden just outside the front door, fresh herbs are a go-to sourdough addition. Sage, thyme, oregano, and rosemary are my favorites. Sometimes we add just one, sometimes a couple, other times all four! Basil is also excellent in sourdough, along with dill, marjoram or tarragon. The two main shapes to use are round and oval and they will either make a boule or batard shape. These are French terms for a round loaf or oblong shape loaf. The round shape is an easier shape for beginners, so I would use a round banneton if you are starting out. Boules are good to practice on, easy to shape and score, and easy to slice up. A casserole dish is an incredible substitute for baking bread and meatloaf, two things that are commonly cooked in a loaf pan. Casserole dish also has a deep surface, great for mimicking the shape of the loaf pan. Note that when using a casserole dish, the depth is much shorter compared to a loaf pan. . Maurizio Leo. The method: Lightly flour the work surface and the top of your preshaped dough. Using a bench knife, flip the round over to the floured surface. First, fold the left side up and across toward the middle. Then, repeat for the right side. You should now have a long rectangle shape in front of you. Once dry, pinch the parsley leaves from the stems, discard the stems, and finely chop the parsley leaves to get 2 cups. See, labor of love! The Spruce Eats / Bahareh Niati. Cut the tomato in half, remove the seeds and pulp, and discard those. Finely chop the tomato flesh in 1/4-inch dice. The Spruce Eats / Bahareh Niati. Just cut a hole the size that you would want your bowl and carefully pop the lid off. No need to measure, just eyeball it. If I can barely draw a straight line with a ruler but still be successful at making Bread Bowls - you can do it too!! After the top is popped off, the bread will just peel out by using your fingers. Make the dough: Whisk together flour and yeast in a large bowl. Add water and starter, and stir with spatula until mixture comes together in a slightly sticky, loosely formed ball of dough. Cover with plastic wrap and let rest for 20 minutes. Gently turn dough onto an unfloured work surface. Sprinkle with salt. To help you here are the main rules for playing boules/la pétanque: The game is played between two teams of 1, 2 or 3 players. In singles or doubles each player uses 3 boules, in triples 2 boules per player. For leisure play it’s okay to use 2 boules per player of any number. To start, a coin is generally tossed to decide who begins the game

how to make a boule