Limpa boule
Added: 2025 Jan 02 (Thu)
Total cook time: 04 hours 45 minutes
12 Ingredients
- butter, melted : 2 tbsp.
- caraway seeds : 1 tsp.
- fennel seeds : 2 tsp.
- all-purpose flour : 2 c.
- rye flour : 1 c.
- whole wheat flour : 1 c.
- molasses : 2 tbsp.
- salt : 2 tsp.
- turbinado sugar : 2 tbsp.
- water : 1 1/3 c.
- yeast : 2 tsp.
- orange zest : 1 tbsp.
Directions
1. In a large bowl, combine water, yeast, salt, zest, molasses, and sugar.
2. Start adding flours in a 1:1:2 ratio at first. End with just all-purpose to get dough to acceptable non-stickiness.
3. Add melted butter and seeds and knead to combine.
4. Cover bowl with plastic wrap. Let dough rise for 1.5 hours.
5. Flour work surface, and plop dough onto it. Knead for about a minute, adding flour as it seems fit. Cover with plastic wrap, and let dough sit for 15 minutes.
6. Coat a tea towel with corn meal. Shape dough into a ball, and place it seam-side-down on the towel. Dust with more corn meal, wrap towel loosely, and place everything in bowl. Let dough rise for 1.5 hours.
7. With 30 minutes left, place cast iron Dutch oven in oven and preheat to 425 °F.
8. When ready to go, remove pot from oven, and place dough seam-side-up in the Dutch oven. Bake for 30 minutes.
9. Uncover Dutch oven, and bake for another 15 minutes at 375 °F.
10. Remove Dutch oven, and let cool for 15 minutes.
11. Remove bread from Dutch oven, and let cool completely.
Notes:
- For the zest, use a medium-sized orange.
- The measurements for the flours is entirely overestimated.
- This is a modification of the Limpa recipe that uses the methods of the Master boule recipe.
