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A French boule is a very old favorite bread recipe using an extremely long history that seems to only grow older with each passing day. It may vary in sizes from large loaves to small squares, but most often it's generally on the larger side of bread. A normal 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.As time went by, the idea of using yeast to make bread became popular, although not in all areas. The yeast wasn't 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 powerful and therefore easier to use. Additionally, the baker's yeast was more expensive than the standard yeast.From the time the Industrial Revolution Came, the French Boule had fallen out of favor. 먹튀검증 being that it was more expensive to process breads, in addition to the method of making boules was becoming more costly as well. At this point, the French began using their Levain bread recipes and, with time, the popularity 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 recent years, it is one of the best bread recipes in existence, and far superior to the store bought variety.The easy, 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 manufacturers of these times were using an egg mix, water, and yeast. No more are we using the yeast that's in the dough. This easier process 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 previously mentioned, in the beginning the French used what was known as"baguettes" or"little loafers". These were very thin loafers, nearly microscopic, made of soft dough that could be used for making both breads and baguettes. By way of example, instead of working with a conventional 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 could make French baguettes and use them for everything from bread to scones to pies! Yes, they still inhale, even in this digital 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 like bread. A baguette is typically stored on a hot griddle until it's done baking, which gives it a very 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 want to know how to bake a French boule. First, it is important to remember that every type of French bread has very specific instructions for baking, so in case you don't follow these directions exactly, you're going to discover that your homemade polish will turn out flat and less than spectacular. In addition, every kind of bread contains different flavors, and while boule d'or can be used to replace traditional flavors (like lemon zest), you might not like the flavor profile of a fruit-flavored poolish unless it's strictly adhering to the specific flavor profile of the type of bread which you're baking. Should you follow the instructions, however, you will come away with an excellent bread that will have a wonderfully mild crunch and a flavorful crust.As soon as you have your bread made, you will have to learn how to bake a French boule by mixing the dough with a very simple cooking method. The trick to this cooking method is not to over-beat the egg white. Instead, you should beat the egg white to start with and then add the egg yolk into the mixture to start with the rolling and stretching of the dough.