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Is it possible to make 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 were using for years to cook delicious pastries and desserts but didn't have enough time to prepare themselves. They got another idea and made some roux bread for themselves.

It is important to note here that white bread flour does not play a role in the preparation of the original French bread. In fact, it's not even mentioned in the original recipe. The wheat flour that many 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 is known as French boule (in French), it actually 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 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 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 key ingredient.

There are two types of bread, that you may recognize when buying a French butcher or deli: German and Dutch-oven. 먹튀검증 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 known as levain that's not 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 rather 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 gets smooth and fluffy. Line a baking pan with a very lightly moistened pastry shell and preheat the oven to 350 degrees. When using a wire rack, place the finished French boule at the middle 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 cooled 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 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 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, start scraping the bread in one 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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