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Texte wiki de la nouvelle page, après la modification (new_wikitext) | 'Is it possible to make the famous French Boule? I was recently asked that very question. When you loved this short article and you want to receive more details with regards to [https://safetypowerball.com/ 안전파워볼사이트] please visit our own site. I was a little surprised at the response. It turns out there's really a way to create this delectable bread. Here is how it is done.<br><br>The origin of the traditional French house is a somewhat hazy story. Historians inform us that it was created in the early twelve hundreds by a nobleman in France called Basques. It was probably invented to replace the roux, which the aristocrats were using for many years to cook tasty pastries and desserts but didn't have time to prepare themselves. They got another idea and made some roux bread for themselves.<br><br>It is important to note here that white bread flour doesn't play a role in the preparation of the first 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 breads and cakes. The interesting thing about this is that while it is known as French boule (in French), it actually contains oats.<br><br>Oats are not technically grass, but they are a much better medium for gluten to be processed immediately into gluten-free flour. If you look at the back label on a good French home recipe, you will see that it contains oats, a corn starch base and wheat flour. One could say that the real French bread is made with corn meal or flax seed meal. That is not to say that contemporary flour has no place in a good French bread recipe, but I would not count on it as a key ingredient.<br><br>There are two types of bread, that you might recognize when buying a French butcher or deli: German and Dutch-oven. Most people today believe 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 bodies. German bread made out of this breed is never bread at the common sense of the word, but instead a very sweet, dense yeast bread with a tangy taste and lots of structure.<br><br>For a fast, 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. When using a wire rack, place the finished French boule at the middle of the rack. Bake for ten to fifteen minutes .<br><br>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 put it into a disk. With a wet towel, gently roll the ball of dough until it is about twice the depth 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.<br><br>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, begin 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 place them in your pre-heated oven, or serve them hot.' |
