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How to Make New French Boule

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

The origin of the traditional French home is a somewhat hazy story. Historians inform 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 had been using for many years to cook delicious pastries and desserts but did not have enough time to prepare themselves. They got another idea and made some roux bread for themselves.

It's important to note here that white bread flour does not play a part in the preparation of the original French bread. In actuality, it's not even mentioned in the original recipe. 먹튀사이트 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 is known as French boule (in French), it actually contains oats.

Oats are not technically bud, but they are a better medium for gluten to be processed immediately into gluten-free flour. If you look at the back label on a good French house 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's not to say that modern flour has no place in a good French bread recipe, but I wouldn't 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. Most people believe a German dutch-oven is a type of sourdough. It is not. A German dutch-oven is made from a yeast strain called levain which is not a part of the natural yeast living in our bodies. German bread made out of this breed is never bread in the typical sense of the word, but instead a very 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 into the mix 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. If using a wire rack, then put the finished French boule in the middle of the rack. Bake for ten to fifteen minutes .

Once cool, remove the paper from the bottom of the loaf and discard the paper. Spoon the cooled mixture into your hands and form a ball with your fingers, then flatten it into a disc. With a moist towel, gently roll the ball of dough until it's about twice the depth of a cookie cutter and place it into your refrigerator. It is possible to 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, start scraping the bread in 1 direction, and turn the bag around so that the pieces are coming out in a different direction. After about fifteen minutes have elapsed, remove the slices in the plastic bag and put them in your pre-heated oven, or serve them warm.

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