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

The origin of the traditional French home is a somewhat hazy story. Historians tell us that it was created 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 years to cook tasty pastries and desserts but didn’t have enough time to prepare themselves.
메이저놀이터 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 first French bread. In actuality, it’s not even mentioned in the original recipe. The wheat flour that many contemporary recipes call for is what’s 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 bud, but they are a much better medium for gluten to be processed quickly into gluten-free flour. If you examine the back label on a excellent French home recipe, you will see that it contains oats, a corn starch base and wheat germ. One could say that the real French bread is made with corn meal or flax seed meal. That is 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 types of bread, that you may recognize when buying 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 which is not a part of the natural yeast living in our own bodies. German bread made out of this breed is never bread in the common sense of the word, but instead a very sweet, dense yeast bread with a tangy taste and lots of structure.

For a fast, light toast, mix one tablespoon of brown sugar with one tablespoon of cinnamon in a bowl. Add one tablespoon of instant coffee into the mixture and stir until everything becomes 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, put the finished French boule at the center of the rack. Bake for ten to fifteen minutes until done.

Once cool, remove the paper in 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. With 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 completed French Boule in an airtight container to keep it fresh until needed.

For the next step, you will need 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. Using a sharp knife, begin scraping the bread in one direction, and turn the bag around so that the pieces are coming out in another 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.