How to Make a Boule
A French boule is a really old favorite bread recipe using a very long history that seems to only grow older with each passing day. It may range in sizes from large loaves to small squares, but most frequently it is generally on the larger side of ordinary bread. A typical boule is made up of flour, butter, yeast, milk, and water. A traditional recipe calls for unsalted butter and a lot of water to create a thick, spreadable paste.
As time went by, the idea of using yeast to make bread became popular, although not in every area. The yeast wasn't just 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 Extra resources yeast, which was slightly less powerful and therefore easier to use. In addition, the baker's yeast was more expensive than the standard yeast.
From the time the Industrial Revolution arrived, the French Boule had fallen from favor. The major reason being that it was more expensive to process breads, in addition to the method of earning boules was becoming more expensive too. At this point, the French began using their Levain bread recipes and, over time, the prevalence of the traditional bread recipe just died off. This is unfortunate because, even though the French Boule has become a bit of a throw-away item in the past few years, it is among the best bread recipes in life, and 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. Known as"boule de noirs", or"dough of noir", the bread manufacturers of those times were using a egg mix, water, and yeast. No longer are we using the yeast that's in the dough. This simpler procedure provides us with a fantastic flavor in our breads and makes for simple 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"little loafers". These were very thin loafers, almost microscopic, made of soft dough that could be used for making both breads and baguettes. By way of example, rather than working with a traditional round loaf of bread, bakers would work with a much thinner French baguette. In actuality, among 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 electronic age.
The distinction between a baguette and a French bread is the fact that a baguette is typically made from hard wheat flour, not a soft wheat such as the French bread. A baguette is typically stored on a hot griddle until it's done baking, which gives it quite a 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 a few things to bear in mind if you would like to know 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 in case you don't follow these instructions exactly, you are going to find that your homemade polish will turn out level and less than spectacular. In addition, each type of bread comprises different flavors, and while boule d'or can be used to replace traditional flavors (like lemon zest), you may not like the flavor profile of a fruit-flavored poolish unless it is strictly adhering to the particular flavor profile of the type of bread that you are baking. If you do follow the instructions, however, you may 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 have to learn how to bake a French boule by mixing the dough with a very simple cooking method. The key to this cooking technique is not to over-beat the egg white. Alternatively, you should beat the egg white to begin with and then add the egg yolk into the mix to begin with the rolling and stretching of the dough.