Is It Possible To Create The Famed 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 s Done.
The origin of the classic French house is a somewhat fuzzy 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 had been using for many years to cook tasty pastries and desserts but did not have time to prepare themselves. They got another idea and made a few 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 actuality, it's not even mentioned in the original recipe. The wheat flour that most modern recipes call for is what is used in many of today's cakes and breads. The interesting thing about this is that while it is called French boule (in French), it really contains oats.
Oats are not technically grass, 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 home recipe, you will see that it contains oats, 먹튀검증 a corn starch base and wheat flour. One could say that the real 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 would not count on it as a key ingredient.
There are two types of bread, that you may recognize when shopping in a French butcher or deli: German and Dutch-oven. Most people think that a German dutch-oven is a sort of sourdough. It's not. A German dutch-oven is made from a yeast strain called levain that's not a part of the natural yeast living in our own bodies. German bread made out of this breed is never bread at the typical sense of this word, but instead an extremely sweet, dense yeast bread with a tangy taste and a great deal of structure.
For a quick, light toast, mix one tablespoon of brown sugar with one tablespoon of cinnamon in a bowl. Add one 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. If using a wire rack, then put the finished French boule in the center of the rack. Bake for ten to fifteen minutes until done.
Once cool, remove the paper from the bottom of the loaf and discard the paper. Spoon the chilled mixture into your hands and form a ball with your fingers, then flatten it into a disk. 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. It is possible to freeze the completed French Boule in an airtight container to keep it fresh until needed.
For the next step, you'll want to make a double batch. Place the completed 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 turn the bag around so that the slices 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 hot.
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