Is It Possible To Make The Famous French Boule I Was Recently Asked That Very Question. I Was A Little Surprised At The Response. It Turns Out There Is Really A 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 tell 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 many years to cook delicious pastries and desserts but did not 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 role in the preparation of the original French bread. In actuality, it's not even mentioned in the original recipe. 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 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 good 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's not to say that contemporary flour has no place in a excellent French bread recipe, but I wouldn't count on it as a key ingredient.

There are two varieties of bread, that you may recognize when buying a French butcher or deli: German and Dutch-oven. Most people today think that a German dutch-oven is a sort of sourdough. It's not. A German dutch-oven is made from a yeast strain known as levain which is not a part of the natural yeast living in our own bodies. German bread made out of this strain is never bread in the typical sense of the word, but instead an extremely sweet, dense yeast bread with a tangy taste and a great deal of structure.

For a fast, light toast, mix one tablespoon of brown sugar with one tablespoon of cinnamon in a bowl. Add 1 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 in the center 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 cooled mixture into your hands and form a ball with your fingers, then put it into a disk. Using a wet towel, gently roll the ball of dough until it is about twice the depth of a cookie cutter and place it into 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 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, start scraping the bread in one direction, and flip 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 place them in your pre-heated oven, or serve them warm.

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