She's baking boules today for an appetizer dish I'm planning. The Hawthornes have friends visiting tomorrow afternoon and I wanted a special appetizer. And this crab meat boule is perfect.
2 cups King Arthur unbleached all-purpose flour
1 1/2 cups King Arthur bread flour
1 TB sugar
1 1/2 tsp kosher salt
1 packet yeast
1 tsp sugar
1 1/2 cups warm water
In the bowl of a food processor, pulse flours, 1 TB sugar, and 1 1/2 tsp salt.
Pour 1/2 cup warm water in a small bowl, sprinkle yeast over top, then the teaspoon of sugar. Stir to dissolve and wait for the yeast to proof.
When yeast mixture is bubbly, pour it into flour mixture with another cup warm water to wash out yeast bowl.
Pulse until you have a cohesive ball.
Let rest and rise in the processor until double.
Pulse again into a ball.
Let rest and rise until double.
One more time with the pulse into a ball and rest and rise, then turn out onto floured surface to knead. Divide into 4 pieces. Knead and form into balls. Let rest.
Next I sprinkled cornmeal on my pizza paddle and set the four balls on top of the cornmeal. The cornmeal acts as little ball-bearings so you can easily slide the doughs off the paddle.
Let the balls rise until doubled.
Slide the balls onto a pizza stone in a 400° oven. Whenever I heat up my oven for bread, I let it come to temperature then leave it for 30 minutes so the pizza stone gets hot enough. Spray the loaves with water first then set in the oven. Spray again after 3 minutes and again after another 3 minutes. Bake for 20 minutes.
1 stick unsalted butter
6 ounces Brie
3 ounces cream cheese
juice of 1 lemon
2 TB sherry
In a small sauce pan, melt butter with Brie and cream cheese over low heat. Add in crab meat and heat through. Stir in lemon juice and sherry.
Spoon crab meat mixture into the boules and bake at 325° for about 20 minutes or until bread pieces are toasted.
And enjoy the sunsets.