gambling3cookclient2 posted an update 7 months ago
A few years ago, I discovered the best French Boule. This dish is quite popular throughout France, Italy, and even in England (in case you have visited London, you have probably been to Pompano, a very popular city in Italy known for theirs). I was amazed at how easy this dish was to make. So easy I made it the first time I saw it and then made it the next time!
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The normal loaf of French bread is very simple to make, and chances are you already have it in your kitchen. If not, it is a fairly easy thing to substitute. Thus, if you can not get the traditional French rule in your kitchen, what are you going to do?
Most people will consider all purpose flour when they think about this dish, but I would rather use semolina flour. This semolina flour offers far more flavor and texture than most other flours. It offers a unique flavor that is unique to itself. And it works so beautifully with the flavors of the French breads that I will share with you.
To make a classic French boule, begin by bringing some water to a boil and stir in 1 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 purchase.
You will need around three cups of all purpose flour, and around three cups of warm water. Mix the flours together and place them aside. In a large bowl, combine three tbsp of dry yeast, a cup of water, and a quarter cup of sugar. Mix it up until the components are completely combined.
In the oven, make a well in the middle of the dough and add a third of a cup of flour. Cover the dough with a plastic bag and place in the preheated oven. Bake the bread in the oven for about 30 minutes, or until the middle of the loaf begins to turn golden brown. Turn off the oven and let the bread cool down to room temperature. Once cooled, it is time to create the delicious sauce.
With 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. In the meantime, make your creamy buttercream 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 close of the cream mix, since it will be tough to blend into the bread.
With a metal or wooden spoon, turn the kneading paddle, which can be covered in flour, into a large pot. Add the yeast to the pot, and mix until completely blended. Place the mixture into the 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 enjoy your next meal.
In a large bowl, combine the yeast, all the other components, and the sourdough. Knead the ingredients until they are fully blended, then put the dough in the bowl and turn it slightly although it’s still in its warm state. Cover the bowl tightly with the plastic wrap, and let it grow for about another 8 hours. In the final hours, take the dough out of the slow-riser, roll it on a lightly floured surface, and cut it into three pieces. Place each piece into its own Ziploc bag, and keep them in the freezer until ready to use.
Create a well-oiled surface, with a large bowl full of water, and add about two inches of flour. Mix the dry ingredients to the water until fully combined. Add the yeast, and turn the mixture to a well-oiled bowl, which should be covered with plastic wrap. Cover the bowl tightly, and allow the bread mix rise 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 will need to knead the bread dough, you’ll have to use a normal bread machine, and combine the dry yeast to the dry yeast. Mix the ingredients 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 off the process with a sprinkling of freshly squeezed lemon juice over the top.