How to Make New French Boule
The origin of the traditional French house 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 had been using for years to cook delicious pastries and desserts but didn't have time to prepare themselves. So they got another idea and made a few roux bread for themselves.
It is important to note here that white bread flour doesn't play a part in the preparation of the first French bread. In actuality, it is not even mentioned in the original recipe. 안전놀이터 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 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 good 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 would not count on it as a primary ingredient.
There are two varieties of bread, that you might recognize when shopping in a French butcher or deli: German and Dutch-oven. Most people believe a German dutch-oven is a type of sourdough. It's not. A German dutch-oven is made from a yeast strain called levain that's not part of the natural yeast living in our bodies. German bread made with this breed is never bread in the typical sense of this 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 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, put 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 flatten it into a disc. Using a moist towel, gently roll the ball of dough until it's about twice the depth 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'll 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, start 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 warm.