Boule, from the French for “ball”, is a traditional shape of French bread, resembling a squashed ball. It is a rustic loaf shape that can be made of any type of flour. A boule can be leavened with commercial yeast, chemical leavening, or even wild yeast sourdough. The name of this bread is the reason a bread baker is referred to as a “boulanger” in French, and a bread bakery a “boulangerie.”
This is one of those loaves that is stirred up in about 90 seconds, covered with plastic wrap, and put down for the night. Then the next day you heat a casserole dish and plop in the dough. Forty-two minutes later, this beautiful thing graces your table, but it is best to wait (if at all possible!) about an hour before diving at it with a sharp knife.
Breakfast got later and later this morning, so we settled on a Saturday mini-brunch, so as not to interfere with our usual Sunday MEGA-brunch!
This frittata helped me clean out the refrigerator – spinach, mushrooms, red, yellow, orange mini peppers, onions, home-roasted pasilla peppers, store-roasted Hatch chiles, and two eggs (one with two yolks), all held together with some extra sharp Cheddar cheese, made a superb meal. A little tomatillo salsa and sour cream on the side. YUM!
These pictures and words do not do any sort of justice to how magnificently delicious this bit o’ bread is. Or was . . . soon it will have entirely vanished, not unlike the Cheshire Cat, leaving only that same smile on our faces! ;->