How to Make Your Own French Boule
When you think of France, do you imagine Paris Hilton in her boho ratty Paris Hilton hairstyle? Perhaps you see her at one of her many movie roles, or her many French fashion shows. French Boule is the common term used to refer to the bread produced in the region of France known as Provence. It's the simple loaf of French bread which inspired the classic idyllic image of Paris Hilton with that ratty bun!
A traditional round French bread shaped to look like a star. Crusty indoors and soft outside make this bread just right for using as a serving tray for a popular summer recipe. White bread can be used instead of wheat in the French bread recipe. You will require a soft dough for the crumb and utilize a gluten-free flour if at all possible. This bread will grow quickly and have a propensity to increase in the oven as opposed to cook like a wheat bread.
For the preparation of the bread, you will need soft wheat germ, a yeast infection proof pinch, brown sugar, sea salt, and unbleached flour. Mix these ingredients together and let the mixture rise until it's done, about two hours. Once done, remove it from the oven and preheat your oven for about forty-five minutes, then check the baking time around the back of the oven door to make sure that you don't over bake.
Place your prepared French home onto a clean surface, add your dry ingredients and mix thoroughly. Make sure all the ingredients are combined well and spread out on the floured surface. Add your yeast and sugar to the mixture and turn the oven off. Allow the bread rise another 3 hours, then baste it with warm butter.
After the next day, remove the bread from the oven and slice it into little pieces. You may see that the slices have become tighter. This is from the wheat germ and barley mixture that you have worked so difficult to prepare. Allow the bread to cool and put it in a big bowl, or casserole dish. Add your butter and sea salt and mix these ingredients thoroughly.
Shape the dough into a rough oval shape, cover it with your sealer and let it rest for around thirty minutes to give the yeast time to begin working. Once the timer goes off, remove the piece of bread out of the casserole dish and dip it into half-inch pieces. Mix the pieces together with your hands till they form a soft inside paste. Then form this paste in the bottom and top of each piece of bread.
Form the French home to a tight loaf, cover it with a loose-fitting sheet of paper and place in the oven at the recommended temperature for your oven, which is about 350 degrees. Remove the sandwich after about five minutes and check for doneness. When it's done, let the sandwich cool and enjoy. Bear in mind, if you find the loaf too dry, you can always add more bread flour or milk and bake it again.
Ensure that you have a well-oiled mix of all the ingredients before starting to knead your own mixture. The mix you use should be one that doesn't have a lot of oil in it. The main reason is that some doughs are in fact too dry when shaped. To ensure your mixture is properly combined and prepared to go, have a tablespoon of your cooking flour and turn it into a ball of dough. Knead the chunk of dough for around three minutes and then flip it out onto a floured surface.