@michellebarwell
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How to Make a Delicious French Boule
A few years back, I discovered the best French Boule. This dish is quite popular throughout France, Italy, and even in England (if you've visited London, you have probably been to Pompano, a very popular city in Italy known for theirs). I was impressed at how easy this dish was to make. So easy I made it the first time I saw it and then made it the second time! A real surprise to me!
The standard loaf of French bread is very simple to make, and chances are you already have it on your kitchen. If not, it is a fairly simple thing to substitute. Thus, if you can't get the traditional French rule in your kitchen, what are you going to do?
Most people will think of all purpose flour when they think of this dish, but I prefer to use semolina flour. This semolina flour offers far more taste and texture than most other flours. It offers a special flavor that is unique to itself. And it works so beautifully with the flavors of the French breads that I'm going to show you.
To make a traditional French boule, start out by bringing some water to a boil and stir in one tablespoon of instant yeast. Allow it to rise for approximately 20 minutes until it has doubled in volume. Then remove it from the heat and cut it into two pieces. These pieces will turn into your starter bread. For this starter bread, I like to use a wheat flour blend called Flour Buy.
You'll need about three cups of all purpose flour, and around three cups of warm water. Mix the flours together and set them aside. In a large bowl, combine three tablespoons of dry yeast, a cup of water, and a quarter cup of sugar. Mix it up until the ingredients are completely combined.
In the oven, make a well in the center of the dough and add a third of a cup of bread. Cover the dough with a plastic bag and place in the preheated oven. Bake the bread in the oven for about 30 minutes, or until the middle of the loaf begins to turn golden brown. Turn the oven off and allow the bread cool down to room temperature. Once cooled, it is time to make the delicious sauce.
With a wire rack, put the bread in a large rectangular baking pan. Cover the bread with plastic wrap, and let it rest for about one hour. Meanwhile, make your creamy buttercream using a food processor, a mixer, and milk. Start by mixing the cream and sugar together until smooth. Once blended, add the egg and whole milk and mix until completely mixed. Stop just before the close of the cream mixture, since it will be hard to blend into the bread.
With a metal or wooden spoon, turn the kneading paddle, which is coated in flour, into a large pot. Add the yeast to the pot, and mix until completely mixed. Put the mixture into the pan, and cover it with the plastic wrap. Place in the oven at the recommended temperature, and in about one hour, the French Boule will be prepared. Unwrap the bread and cut it into individual loaves, or split into smaller portions depending on how you enjoy your next meal.
In a large bowl, combine the yeast, all the other ingredients, and the sourdough. Knead the ingredients until they are fully blended, then put the dough in the bowl and turn it slightly although it's still in its warm condition. Cover the bowl tightly with the plastic wrap, and let it rise for about another 8 hours. In the final hours, take the dough out of the slow-riser, roll it onto a lightly floured surface, and cut it into three pieces. Put each piece into its own Ziploc bag, and keep them in the freezer until ready to use.
Create a well-oiled surface, using a large bowl filled with water, and add about two inches of bread. Mix the dry ingredients into the water until fully combined. Add the yeast, and then turn the mixture into a well-oiled bowl, which should be covered with plastic wrap. Cover the bowl and let the bread mix rise for another eight to ten hours, mixing constantly.
When you have completed this step, you'll notice that your bread is ready to make. If you will need to knead the bread dough, you'll need to use a regular bread machine, and combine the dry yeast into the dry yeast. Mix the ingredients completely, and permit the mixture to grow until it's done, then use a lightly floured surface to form the dough into a loaf, and finish off the process with a sprinkling of freshly squeezed lemon juice over the top.
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