How to Create a Boule
A French boule is a very old favorite bread recipe using a very long history which seems to only grow older with each passing day. It may vary in sizes from large loaves to small squares, but most often it is generally on the larger side of bread. A typical boule consists of flour, butter, yeast, yeast, and water. A traditional recipe calls for unsalted butter and a lot of water to make a thick, spreadable paste.
As time went by, the notion of using yeast to make bread became popular, although not in every area. The yeast was not only used to make bread, but to create cakes and pastries and other dessert items also. Because of this, the French developed what is called baker's yeast, which was slightly less powerful and therefore easier to use. In addition, the baker's yeast was more costly than the standard yeast.
By the time the Industrial Revolution Came, the French Boule had fallen out of favor. The major reason being that it was more expensive to process breads, plus the method of making boules was becoming more costly as well. At this time, the French began using their Levain bread recipes and, over time, the popularity of the standard bread recipe just died off. This is unfortunate since, although the French Boule has become a tiny throw-away item in recent years, it is among the best bread recipes in existence, and still far superior to the store bought variety.
The easy, basic bread that we know and love so much today began its rise in popularity in the Middle Ages. Called"boule de noirs", or"dough of noir", the bread makers of these times were using an egg mixture, water, and yeast. No more are we using the yeast that is in the dough. This simpler procedure provides us with a fantastic taste in our breads and makes for easy cleanup. In addition, we have flaxseed oil, which has proven beneficial in keeping bread fresh.
As mentioned, initially the French used what was known as"baguettes" or"small loafers". These were very thin loafers, nearly microscopic, made of soft dough that could be used for making both breads and baguettes. For example, rather than working with a conventional round loaf of bread, bakers would work with a much thinner French baguette. In actuality, one of the most beloved pastry cooks of all time would make French baguettes and use them for everything from bread to scones to pies! Yes, they still inhale, even in this digital age.
The distinction between a baguette and a French bread is that a baguette is typically made from hard wheat flour, not a soft wheat like the French bread. A baguette is typically stored on a hot griddle until it is done baking, which gives it a very light crunch. French bread is baked in the oven or put under the oven's broiler until the bottom is golden brown and the top is crispy. This is because the baguette is typically made from hard wheat flour rather than soft flour, thus allowing the dough to have a crunchier crust.
There are some things to bear in mind if you would like to learn how to bake a French boule. First, it is important to remember that each type of French bread has very specific instructions for baking, so if you don't follow these directions exactly, you are going to discover that your homemade polish will turn out flat and less than spectacular. Moreover, each type of bread comprises different tastes, and while boule d'or may be used to substitute traditional flavors (like lemon zest), you may not like the taste profile of a fruit-flavored poolish unless it is strictly adhering to the specific flavor profile of the kind of bread which you're baking. Should you follow the directions, however, you will come away with an excellent bread that will have a wonderfully light crunch and a flavorful crust.
As soon as you have your bread made, you'll need to learn how to bake a French boule by combining the dough with a rather simple cooking method. The trick to this cooking technique is not to over-beat the egg white. Instead, you should beat the 릴게임 egg white to start with and then add the egg yolks into the mixture to start with the extending and rolling of the dough.