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How to Make New French Boule

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

The origin of the classic 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 were 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's important to note here that white bread flour doesn't play a part in the preparation of the original French bread. 바둑이 In actuality, it is not even mentioned in the original recipe. The wheat flour that many modern recipes call for is what is used in many of today's breads and cakes. 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 much better medium for gluten to be processed immediately into gluten-free flour. If you examine the back label on a good 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. That's not to say that contemporary 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 buying 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 out of this breed is never bread at the typical sense of the 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 one tablespoon of instant coffee into the mix 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 until done.

Once cool, remove the paper from 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 is about twice the thickness 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. Using a sharp knife, start scraping the bread in one direction, and turn 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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