How to Bake French Boules in a Blodgett Hydrovection!

This simple recipe yields delicious bread that will impress your guests - time & time again!

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How to Bake French Boules in a Blodgett Hydrovection! Recipe
17 Steps
Ingredients
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1
Measure 2 cups of lukewarm H2O. Don't go above 110F. If you don't have a thermometer, run your finger under the tap, your body temp is 98(ish), so you'll be able to feel when it's hotter or colder.

Measure 2 cups of lukewarm H2O. Don't go above 110F. If you don't have a thermometer, run your finger under the tap, your body temp is 98(ish), so you'll be able to feel when it's hotter or colder.

2
Add sugar, salt, & yeast to bowl of stand mixer. Add warm water and combine. Let stand until foamy, about 5 mins.

Add sugar, salt, & yeast to bowl of stand mixer. Add warm water and combine. Let stand until foamy, about 5 mins.

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3
Slowly add flour to water/yeast/salt/sugar mixture using the dough hook on your mixer at a slow speed. Once all the flour is added, increase the speed to medium and knead for 5 minutes.

Slowly add flour to water/yeast/salt/sugar mixture using the dough hook on your mixer at a slow speed. Once all the flour is added, increase the speed to medium and knead for 5 minutes.

4
Dough should be smooth & will spring back when you press down on it. Clean out your mixing bowl, lightly oil it with veg oil, and put dough back in bowl.

Dough should be smooth & will spring back when you press down on it. Clean out your mixing bowl, lightly oil it with veg oil, and put dough back in bowl.

5
Cover bowl with plastic wrap and place in a warm spot for 1 to 2 hours until the dough proofs and doubles in size. Take a break, you deserve one!

Cover bowl with plastic wrap and place in a warm spot for 1 to 2 hours until the dough proofs and doubles in size. Take a break, you deserve one!

6
Preheat your oven to 395F in Hydro mode with 30% steam. If you don't have a hydro, put a tea kettle on the stove & boil some water, you can put a roasting pan in your oven & add boiling water 4 steam

Preheat your oven to 395F in Hydro mode with 30% steam. If you don't have a hydro, put a tea kettle on the stove & boil some water, you can put a roasting pan in your oven & add boiling water 4 steam

7
For a decorative option, cut a cross out of cardboard or parchment.

For a decorative option, cut a cross out of cardboard or parchment.

8
Place your dough on a lightly floured work space & punch down to eliminate air bubbles UNLESS you want them!

Place your dough on a lightly floured work space & punch down to eliminate air bubbles UNLESS you want them!

9
Divide dough in half. Then form back into balls. Or whatever shape you like! It's rustic!

Divide dough in half. Then form back into balls. Or whatever shape you like! It's rustic!

10
Here's how I formed mine.

Here's how I formed mine.

11
Just another step to eliminate bubbles and create a dense bread. Again, it's up to you.

Just another step to eliminate bubbles and create a dense bread. Again, it's up to you.

12
Score your bread a couple of times.

Score your bread a couple of times.

13
Here's the decorative step I mentioned earlier. It's up to you!

Here's the decorative step I mentioned earlier. It's up to you!

14
This is how mine looked before I baked it.

This is how mine looked before I baked it.

15

My first step of the program is hydro mode at 395F/30%steam for 5 minutes. Second step is dry heat 400F w/ vent open for 20 min. If you don't use a hydro, use a roasting pan w/ boiling h2o at 400F/30m

16
Let rest for 10 mins et voila! Great bread even if you're not a baker!

Let rest for 10 mins et voila! Great bread even if you're not a baker!

17
Thanks for checking out my guide! Happy baking!

Thanks for checking out my guide! Happy baking!

Ingredients

Cups Unbleached all purpose flour 
1 Tablespoon active dry yeast 
1 Tablespoon Sugar 
1 Tablespoon Kosher salt 
2 Cups Warm water - 110F 
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