Boule (Small Round Bread)

Ever since I first made bread using THIS recipe, I said to myself that it has to be my best bread recipe ever.
Now I used only half of the recipe and made this boule, which I toasted and ate with spicy Navy beans spread.
I invite you to try it and tell me what you thought of it !
The crumb is moist, large and has a deep aroma and fragrance.
Your house will smell oh so good while baking the bread in the oven.
Oh ! I forgot to mention this is one of those no knead breads !

Ingredients:
3 cups all purpose flour (plus some for the work surface)
7 gr instant yeast or 7 to 8 gr active dry yeast
1 teaspoon kosher salt
1 and 1/2 cups water (use milk if you have)

Directions:
Dissolve the yeast in the water or milk, then add the salt and the flour and mix with a spoon, using a medium size glass or see through plastic bowl.
When you have finished mixing the ingredients, cover the bowl with plastic wrap and let sit at room temperature anywhere between 2 and 5 hours or you can just let it sit in the fridge until the next day.
It should about triple in size when you are ready for baking.


In the refrigerator will last for up to two weeks, covered.


When you are ready to bake, remove the dough and form a ball, making sure you handle it carefully, as you do not want to break those nice bubbles that have formed.


You will need to have your hands floured and you will need to then let it rest for at least 1 hour on a floured surface.
Preheat the oven to 450 F.
What you can actually do to make your life easier is to transfer the dough on a floured surface, then shape it carefully into a ball and then transfer it into a small cast iron pan or a small pan where it will sit until it will be ready to slide into the oven.
If you think it will stick to the bottom, then place some parchment paper before placing the bread in.
Slash the top with a very sharp knife.
Bake the bread for about half an hour or until it looks golden brown and delicious.