Boule

This was Boule, a traditional French "ball"-shaped bread.

I followed an artisan free-form loaf recipe from "Artisan Bread in Five Minutes a Day" as usual.

I arranged two dough balls too close, so after baked, they became twins.

The bread was simple, yeasty, chewy and yummy! We made smoked salmon open sandwich with J's favorite French cheese "Epoisses de Bourgogne", fresh fill, chive, caper, lemon juice, and freshly cracked black pepper. Our favorite lunch.