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How to Make a Boule

A French boule is a very old favorite bread recipe with 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 bigger side of bread. A typical boule consists of flour, butter, yeast, yeast, and water. A traditional recipe calls for unsalted butter and a great deal of water to make a thick, spreadable paste.

As time went by, the notion of using yeast to make bread became popular, but not in every area. The yeast was not just used to make bread, but to create cakes and pastries and other dessert items also. Because of this, the French developed what's called baker's yeast, which was slightly less potent 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. The main reason being that it was more expensive to process breads, plus the way of earning boules was becoming more expensive as well. At this time, the French started using their Levain bread recipes and, over time, the popularity of the traditional bread recipe only 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 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 these times were using an egg mixture, water, and yeast. No more are we using the yeast that is in the dough. This easier process provides us with a fantastic taste in our breads and makes for simple cleanup. We also have flaxseed oil, which has proven beneficial in keeping bread fresh.

As previously mentioned, initially the French used what was called"baguettes" or"little loafers". These were very thin loafers, nearly microscopic, made from soft dough that could be used for making both breads and baguettes. By way of example, rather than working with a conventional round loaf of bread, bakers would work with a much thinner French baguette. In actuality, 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 bake, even in this digital age.

The difference 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 the French 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 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 some things to bear in mind if you would like to learn how to bake a French boule. First, it's important to remember that every sort of French bread has very specific instructions for baking, so in case you don't follow these directions exactly, you are going to find that your homemade polish will turn out flat and less than spectacular. Moreover, 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 flavor profile of a fruit-flavored poolish unless it's strictly adhering to the particular flavor profile of the kind of bread that you are baking. Should you follow the instructions, however, you will come away with an exceptional bread that will have a wonderfully mild crunch and a flavorful crust.

Once you've your bread made, you will need to learn how to bake a French boule by mixing the dough with a rather simple cooking method. The key to this cooking method is to not over-beat the egg white. Alternatively, you should beat the egg white to start with and then add the egg yolks into the mixture to begin with the rolling and stretching of the dough.