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

The origin of the classic French house 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 had been using for many years to cook tasty pastries and desserts but didn’t have 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 is 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’s called 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 excellent French house recipe, you will see that it contains oats, a corn starch base and 토토사이트 wheat germ. One could say that the French bread is made with corn meal or flax seed meal. That’s not to say that contemporary flour has no place in a good French bread recipe, but I wouldn’t count on it as a primary ingredient.

There are two types of bread, that you might recognize when shopping in a French butcher or deli: German and Dutch-oven. Most people think that 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 with this breed is never bread at 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 one 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 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 disk. Using a moist towel, gently roll the ball of dough until it is about twice the depth of a cookie cutter and place it in 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 will want 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 one direction, and flip the bag around so that the pieces are coming out in a different direction. After about fifteen minutes have elapsed, remove the slices from the plastic bag and place them in your pre-heated oven, or serve them hot.

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