My First Boule

I've never made a boule before. I've made a number of batards and baguettes, but never a boule. This was a good learning experience.

I started out with my 66% whole wheat recipe at 70% hydration. I started out with my 66% whole wheat recipe at 70% hydration.

I used a steel mixing bowl and a cloth to create a makeshift banneton. I used a steel mixing bowl and a cloth to create a makeshift banneton.

I liked these photos so much I'm adding another one of the makeshift banneton. I liked these photos so much I'm adding another one of the makeshift banneton.

Once again, I scored with a razor blade. I'm quite pleased with how well that works. I lost a fair bit of surface tension in moving the dough out of the banneton. I'm going to have to work on this a little more. Once again, I scored with a razor blade. I'm quite pleased with how well that works. I lost a fair bit of surface tension in moving the dough out of the banneton. I'm going to have to work on this a little more.

After removing the loaf from the oven, it's looking pretty good. The oven spring puffed it up again enough to look nice. After removing the loaf from the oven, it's looking pretty good. The oven spring puffed it up again enough to look nice.

The crumb isn't as open as I keep trying for. One day, I'll figure out what I'm doing wrong there. In the meantime, the road to perfection is tasty. The crumb isn't as open as I keep trying for. One day, I'll figure out what I'm doing wrong there. In the meantime, the road to perfection is tasty.