Photos of Bread bowls (boules)

Photo Of Bread Bowls (boules)

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Photo Of Dad And I Just Had A Few Slices Off The Loaf That Spread Out In The Largest Pot

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Photo Of I Did Get A Picture Of The Underside Of The Lid

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Photo Of Sorry No Picture Of The Inside Of The Boule, I Was Lucky To Snap This Before My Teenager Dug In!

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Photo Of Back Left Corner Was Baked In 3qt Cast Iron - Spread. The One To The Right Of That Was In 1.5qt Covered Casserole. Front Right Was In Covered 6 Cake Pan (finished On Open Rack). Front Left Corner Was The Open 500ml Preheated Corningware Casserole.

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Photo Of The Bottom Of The Smallest Boule - I Did Preheat The 500ml Casserole, This Is Right After Turning Out. I Did Stick It Back On The Rack (without The Casserole) To Get Nice And Crispy To Use As A Serving Bowl.

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Photo Of This Uncovered 500ml Corningware Casserole (sold With A Plastic Lid For Leftovers) Gave The Nicest-shaped Boule Of The Batch. I Was Surprised That It Rose So Nicely (oven Spring) Without Being Covered.

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Photo Of Old Cookie Dough Tubs Make Good Proofing Containers

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Photo Of Bread Bowls (boules)

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Photo Of After About 18 Hours

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Photo Of Just Mix Enough To Get All The Flour Wet

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Photo Of Bread Bowls (boules)

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Photo Of Sorry, We Ate Half Of This Before I Took The Picture. This Loaf Was Made With 3c Of Flour, 1.5c Of Water, Baked In A 2.5 Qt Corningware Casserole With Pyrex Lid For 20 Minutes, Browned 5 Minutes With The Lid Off - Maybe Could Have Browned A Little More.

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