A Matter of Preference, or...??
Hi, there! First time posting. Will try to keep this short. I am a cottage food baker. Amateur, self taught. I just started making and selling a high hydration rosemary olive oil boule (a la Jim Lahey). One of my customers says it has too much rosemary and that it is too airy, such that cutting it makes the boule sag a bit when applying pressure (it doesn't flatten horribly, it just doesn't have the density she says a boule "should" have). Others are saying they like the lighter version (and that the rosemary amount is perfect - ha! - can't please everyone with preferences like that, I know!). My question: is there a definitive density requirement to call a boule a "boule"? If so, what is that? I will be changing the hydration ratio because I, too, prefer a denser loaf, but her feedback got me thinking about just what an acceptable density level is! Thanks for your input! I love TFL!
The names given to loaves, i.e. boule, batard and baguette are from the French, ball, bastard and stick, and refer to their shapes; nothing more.
You don't say whether your dough is lean or enriched (has fat or milk or other crumb softeners) which would make it more of a Viennese style bread than French. The French learned from the Austrians, but not well, IMHO.
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Hi, Gary. Thanks so much for the reply.
It is not enriched - just flour, water, olive oil, rosemary, yeast and salt. Left to proof for an hour and then transferred to DO. The flavor is amazing! Good oven spring and nice, open crumb (though not like a ciabatta crumb). I have made a denser boule with this recipe, which I preferred - simply backing off the water a bit will get that result. But I am questioning typical hydration levels in a simple white flour, rustic boule.
As Gary said, boule refers to the shape of the bread. As far a the crumb (interior) it's whatever you want it to be. If the majority of your customers like the more open crumb, then you have your answer. Ask for "honest" feedback and go from there. If it's only one customer that doesn't like it then you may not need to change anything.
Thanks, OldLoaf. I have queried a handful of my customers and some of them say they don't know the difference, others don't care, and still others like it the way it is. I haven't had any complaints about the density other than that one person (and I asked her straight out for honest feedback so she didn't hold back! haha!). Here are some pics. First one is more hydration, second is less hydration. It has become my biggest seller, after my baguettes, that is. Thank you again!
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Both loaves look tasty!
The crumb in the first loaf looks very close to how I make my sourdough loaves. It's my personal preference. Holds the toppings and condiments better than the "Tartine" style crumb. ?
is it all the way cool? Other than that I'd find out what knife they are using and recommend a bread knife. If they are using a dull chefs knife it's gonna sag.