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How to Make Fresh French Boule

Is it possible to make the famous French Boule? I was recently asked that very question. I was more than a little surprised at the answer. It turns out there is a real way to create this delectable bread. Here is how it is done.

The origin of the traditional French home is a somewhat hazy story. Historians tell us that it was made in the early twelve hundreds by a nobleman in France named Basques. It was probably invented to replace the roux, which the aristocrats were using for years to cook delicious pastries and desserts but did not have enough time to prepare themselves. So they got another idea and made some roux bread for themselves.

It's important to note here that white bread flour doesn't play a part in the preparation of the first French bread. In fact, it's not even mentioned in the original recipe. The wheat flour that many contemporary recipes call for is what is used in many of today's breads and cakes. The interesting thing about this is that while it's known as French boule (in French), it really contains oats.

Oats are not technically bud, but they are a better medium for gluten to be processed quickly into gluten-free flour. If you look at the back label on a good French home recipe, you will see that it contains oats, a corn starch base and wheat flour. One could say that the French bread is made with corn meal or flax seed meal. That is not to say that contemporary flour has no place in a good French bread recipe, but I would not count on it as a primary ingredient.

There are two varieties of bread, that you may recognize when shopping in a French butcher or deli: German and Dutch-oven. 먹튀검증 Most people today believe a German dutch-oven is a type of sourdough. It is not. A German dutch-oven is made from a yeast strain known as levain that's not a part of the natural yeast living in our own bodies. German bread made with this strain is never bread at the common sense of the word, but instead an extremely sweet, dense yeast bread with a tangy taste and lots of structure.

For a quick, light toast, mix one tablespoon of brown sugar with one tablespoon of cinnamon in a bowl. Add 1 tablespoon of instant coffee to the mixture and stir until everything gets smooth and fluffy. Line a baking pan with a very lightly moistened pastry shell and preheat the oven to 350 degrees. When using a wire rack, then place the finished French boule in the center of the rack. Bake for ten to fifteen minutes .

Once cool, remove the paper in the bottom of the loaf and discard the paper. Spoon the cooled mixture into your hands and form a ball with your fingers, then put it into a disc. Using a wet towel, gently roll the ball of dough until it's about twice the thickness of a cookie cutter and place it in your refrigerator. You can freeze the finished French Boule in an airtight container to keep it fresh until needed.

For the next step, you'll need to make a double batch. Place the finished French Bread into one of your re-sealable plastic bags, then cut off about a half inch of the bottom of the loaf. With a sharp knife, begin scraping the bread in 1 direction, and flip the bag around so that the slices are coming out in another direction. After about fifteen minutes have elapsed, remove the slices from the plastic bag and put them in your pre-heated oven, or serve them warm.

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