How to Make a Delicious French Boule
The standard loaf of French bread is very simple to make, and chances are you already have it on your kitchen. If not, it is a fairly simple 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 think of all purpose flour when they think about this dish, but I prefer to use semolina flour. This semolina flour offers much more flavor and texture than most other flours. It offers a special 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. 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 are going to turn into your starter bread. For this starter bread, I like to use a wheat flour blend called Flour purchase.
You'll 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 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 center of the dough and add a third of a cup of flour. Cover the dough with a plastic bag and put in the preheated oven. Bake the bread in the oven for about half an hour, 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's time to make the delicious sauce.
Using a wire rack, place the bread in a large rectangular baking pan. Cover the bread with plastic wrap, and allow it to rest for about one hour. Meanwhile, make your creamy buttercream by using a food processor, a mixer, and milk. Begin by mixing the sugar and cream together until smooth. Once blended, add the egg and whole milk and blend until completely mixed. Stop just before the close of the cream mix, since it will be tough to blend into the bread.
With a wooden or metal spoon, turn the kneading paddle, which can be coated in flour, into a large pot. Add the yeast to the pot, and mix until completely blended. 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 divide into smaller portions based on how you like your next meal.
In a large bowl, combine the yeast, all the other ingredients, and the sourdough. Knead the ingredients until they are fully blended, then put the dough in the bowl and turn it slightly although it is still in its warm condition. Cover the bowl tightly with the plastic wrap, and let it rise 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 store 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 bread. Mix the dry ingredients to the water until fully combined. Add the yeast, and then turn the mixture into a well-oiled bowl, which should be covered with plastic wrap. Cover the bowl and allow the bread mix rise for another eight to ten hours, mixing constantly.
When you have completed this step, you'll notice that your bread is ready 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 into the dry yeast. Mix the ingredients completely, and permit the mixture to rise until it is done, 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.