Fine Cooking Magazine - February/March 2019

All Access| Sign Up| Login

How-To

How to Shape a Boule

By Peter Reinhart

Sarah Breckenridge

Save to Recipe Box

Add Private Note

Saved Add to List

Add to List

Add Recipe Note

Learn how to create the classic round French loaf known as a boule with bread authority Peter Reinhart. Not only is a boule a versatile shape on its own, it’s also the first step to creating many other bread shapes.Learn how to create the classic round French loaf known as a boule with bread authority Peter Reinhart. Not only is a boule a versatile shape on its own, it’s also the first step to creating many other bread shapes.

Comments

Leave a Comment

Comments

Leave A Comment

What We're Cooking Now

How-To
Catalan Comfort: How to Cook in a Cassola
By Jeff Koehler
Collection
Dinner Recipe: Ultimate Classic Soups
Collection
30 Surprisingly High-Protein Foods: Our Favorite No Meat Protein-Rich Recipes

Recipe
Miso-Glazed Salmon with Green Tea Rice
By Dabney Gough
Recipe
Apple Caraway Sweet Rolls
By Samantha Seneviratne
Product
Simple: A Taste of Yotam Ottolenghi's New Book
By Kimberly Masibay
Recipe
Creamy Oyster and Shiitake Stew
By Kristine Kidd

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Subscribe

Already a subscriber? Log in.

Recipe

Cloud Eggs with Spinach Salad

Cloud eggs—basically a nest of baked egg whites cradling the yolk—became an Instagram thing for good reason: the dish is fun to make and delicious to eat. This version pairs…

Recipe

North African Spiced Salmon Over French Lentils

Recipe

Porter Bacon Mac & Cheese

How-To

How to Get Pizza Off the Peel

How-To

How to Shape and Dip Bavarian-Style Soft Pretzels

From the Shop

Browse the Shop

Connect

Follow Fine Cooking on your favorite social networks

February/March 2019

Fine Cooking's 25 Best-Loved Recipes

December 2018/January 2019

Editors' Favorite Holiday Cookies

October/November 2018

3 Innovative Turkey Recipes from the Pros

August/September 2018

Corn, Fresh Off the Cob

Follow

Newsletter

Love to cook? Sign up today to get daily recipes and more from Fine Cooking plus special offers

Site Links

Taunton Network

© 2019 The Taunton Press, Inc. All rights reserved.

Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.

Double Check

Do you really want to delete the list, ?

Note

This won't delete the recipes and articles you've saved, just the list.

This feature has been temporarily disabled during the beta site preview.

Add/Edit a private note for this Article

This note is only visible to you.

Double Check

Are you sure you want to delete your notes for this recipe?

You must be a magazine subscriber to access this feature.

Fine Cooking Cover

Subscribe today and save up to 44%

Subscribe

Already a subscriber?