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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 response. It turns out there's a real way to make this delectable bread. Here is how it is done.

The origin of the classic French house is a somewhat fuzzy story. Historians inform us that it was created in the early twelve hundreds by a nobleman in France called 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 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 doesn't play a role in the preparation of the first French bread. In fact, it's not even mentioned in the original recipe. The wheat flour that most modern recipes call for is what's 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 grass, 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 excellent French house 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. 안전놀이터 That is not to say that contemporary flour has no place in a excellent 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 buying a French butcher or deli: German and Dutch-oven. Most people think that a German dutch-oven is a sort of sourdough. It is not. A German dutch-oven is made from a yeast strain known as levain which is not 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 a very 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 1 tablespoon of instant coffee to 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, place the finished French boule at 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 chilled mixture into your hands and form a ball with your fingers, then flatten 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 into your refrigerator. You can 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. 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 in the plastic bag and place them in your pre-heated oven, or serve them hot.




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