The origin of the traditional French house 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 had been using for years to cook delicious pastries and desserts but didn’t have time to prepare themselves. 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 is 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’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 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 modern flour has no place in a good French bread recipe, but I wouldn’t count on it as a primary ingredient.
There are two varieties of bread, that you may recognize when shopping in a French butcher or deli: German and Dutch-oven. Most people believe a German dutch-oven is a type of sourdough. It is not. A German dutch-oven is made from a yeast strain called levain which is not part of the natural yeast living in our own bodies. German bread made out of this strain is never bread in the common sense of this word, but rather an extremely 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 to 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, then put 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 chilled mixture into your hands and form a ball with your fingers, then flatten it into a disc. With 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 finished French Boule in an airtight container to keep it fresh until needed.
For the next step, you will need to make a double batch. Place the completed French Bread into one of your re-sealable plastic bags, 먹튀검증 then cut off about a half inch of the bottom of the loaf. With a sharp knife, start scraping the bread in 1 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 from the plastic bag and place them in your pre-heated oven, 먹튀검증 or serve them warm.
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