A few years ago, I discovered the best French Boule. This dish is very popular throughout France, Italy, and even in England (in case you've visited London, you've probably been to Pompano, a very popular town in Italy known for theirs). I was amazed 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 second time! A real surprise for me!
먹튀검증 The standard loaf of French bread is very simple to make, and chances are you already have it on your kitchen. If not, it's a pretty simple thing to substitute. Thus, if you can't 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's unique to itself. And it works so beautifully with the flavors of the French breads that I'm going to show you.
To make a traditional French boule, begin by bringing some water to a boil and stir in one tablespoon of instant yeast. Allow it to rise for about 20 minutes until it has doubled in volume. Then remove it from the heat and cut it into two pieces. These pieces will become your starter bread. For this starter bread, I like to use a wheat flour blend called Flour Buy.
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 tablespoons of dry yeast, a cup of water, and a quarter cup of sugar. Mix it up until the ingredients are completely combined.
In the oven, make a well in the middle of the dough and add a third of a cup of bread. 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 allow the bread cool down to room temperature. Once cooled, it is time to make the delicious sauce.
Using a wire rack, put the bread in a large rectangular baking pan. Cover the bread with plastic wrap, and allow it to rest for about an hour. In the meantime, make your creamy buttercream by using a food processor, a mixer, and milk. Start by mixing the sugar and cream together until smooth. Once blended, add the egg and whole milk and blend until completely blended. Stop just before the close of the cream mixture, since it is going to 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 mixed. Place 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 ready. Unwrap the bread and cut it into individual loaves, or split into smaller portions depending on how you like 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 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 keep them in the freezer until ready to use.
Create a well-oiled surface, with a huge 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 let the bread mix grow for another eight to ten hours, mixing constantly.
When you've completed this step, you'll realize that your bread is ready to make. If you need to knead the bread dough, you will have to use a regular bread machine, and combine the dry yeast to the dry yeast. Mix the ingredients completely, and allow the mixture to grow 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.