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  • Skriver Singh posted an update 5 months ago

    A few years back, I discovered the best French Boule. This dish is very popular throughout France, Italy, and even in England (if you’ve visited London, you’ve probably been to Pompano, a very popular town in Italy known for theirs). I was impressed at how easy this dish was supposed to make. So easy that I made it the first time I saw it and then made it the next time!
    Get more info A real surprise to me!

    The normal loaf of French bread is quite easy to make, and chances are you already have it on your kitchen. If not, it’s a pretty easy thing to substitute. So, if you can not get the standard French rule in your kitchen, what are you going to do?

    Most people will think of all purpose flour when they think about this dish, but I would rather use semolina flour. This semolina flour offers much more taste and texture than most other flours. It offers a unique flavor that is unique to itself. And it works so wonderfully with the tastes of the French breads that I will show you.

    To make a classic French boule, begin by bringing some water to a boil and stir in one tablespoon of instant yeast. Let it 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 around three cups of all purpose flour, and about three cups of warm water. Mix the flours together and set them aside. In a large bowl, combine three tbsp of yeast, a cup of water, and a quarter cup of sugar. Mix it up until the ingredients are completely blended.

    In the oven, make a well in the center of the dough and add a third of a cup of flour. Cover the dough with a plastic bag and put in the preheated oven. Bake the bread in the oven for about half an hour, or until the center of the loaf begins to turn golden brown. Turn the oven off and let the bread cool down to room temperature. Once cooled, it is time to create the delicious sauce.

    Using a wire rack, put the bread in a large rectangular baking pan. Cover the bread with plastic wrap, and let it rest for about an hour. Meanwhile, make your creamy buttercream by using a food processor, a mixer, and milk. Begin by mixing the cream and sugar together until smooth. Once mixed, add the egg and whole milk and mix until completely mixed. Stop just before the end of the cream mixture, because it is going to be hard to blend into the bread.

    With a wooden or metal spoon, turn the kneading paddle, which is covered in flour, into a large pot. Add the yeast into the pot, and mix until completely blended. Put the mixture into the large 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 based on how you like your next meal.

    In a large bowl, combine the yeast, all of the other components, and the sourdough. Knead the ingredients until they are fully blended, then place the dough in the bowl and turn it slightly while it is still in its warm condition. Cover the bowl tightly with the plastic wrap, and let it grow for about another 8 hours. In the last 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 store them in the freezer until ready to use.

    Create a well-oiled surface, using a large bowl full of 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 to a skillet, which should be covered with plastic wrap. Cover the bowl tightly, and allow the bread mix grow for another eight to ten hours, mixing constantly.

    When you have completed this step, you’ll realize that your bread is about to make. If you need to knead the bread dough, you’ll have to use a regular bread machine, and combine the dry yeast to the dry yeast. Mix the components completely, and allow the mixture to rise until it is completed, then use a lightly floured surface to form the dough into a loaf, and finish the process with a sprinkling of freshly squeezed lemon juice over the top.