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2.  A French boule is a very old favorite bread recipe with a very long history which seems to only grow older with every passing day. It may vary in sizes from large loaves to small squares, but most frequently it is usually on the larger side of bread. A typical boule consists 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.
3.  As time went by, the idea of using yeast to make bread became popular, although not in every area. The yeast was not only used to make bread, but to create cakes and pastries and other dessert items also. Because of this, the French developed what's known as baker's yeast, which was slightly less potent and therefore easier to use. Additionally, the baker's yeast was more costly than the standard yeast.
4.  By the time the Industrial Revolution arrived, the French Boule had fallen out of favor. The main reason being that it was more expensive to process breads, in addition to the way of making boules was becoming more expensive as well. At this time, the French began using their Levain bread recipes and, with time, the prevalence of the standard bread recipe only died off. This is unfortunate since, even though the French Boule has become a bit of a throw-away item in the past few years, it is one of the best bread recipes in existence, and still far superior to the store bought variety.
5.  The simple, basic bread which we know and love so much today began its rise in popularity in the Middle Ages. Called"boule de noirs", or"dough of noir", the bread makers of those times were using a egg mixture, water, and yeast. No longer are we using the yeast that is in the dough. This easier procedure provides us with a fantastic flavor in our breads and makes for simple cleanup. We also have flaxseed oil, which has proven beneficial in keeping bread fresh.
6.  As mentioned, initially the French used what was called"baguettes" or"little loafers". These were very thin loafers, almost microscopic, made from 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 fact, one of 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.
7.  The distinction between a baguette and a French bread is that a baguette is typically made from hard wheat flour, not a soft wheat such as bread. A baguette is typically stored on a hot griddle until it is done baking, which gives it a very light crunch. French bread is baked in the oven or place 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 and not soft flour, thus allowing the dough to have a crunchier crust.
8.  There are some things to bear in mind if you want to learn how to bake a French boule. First, it's important to remember that each sort 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 contains different tastes, and while boule d'or may be used to replace traditional flavors (like lemon zest), you might not like the taste profile of a fruit-flavored poolish unless it is strictly adhering to the specific flavor profile of the kind of bread which you're baking. If you do follow the instructions, however, you will come away with an excellent bread that will have a wonderfully mild crunch and a yummy crust.
9.  Once you have your bread made, you'll have to learn how to bake a French boule by combining the dough with a rather simple cooking method. The key to this cooking method is not to over-beat the egg white. https://mt-hell.com/ Instead, 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.
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