Description: <strong>How to Make a Delicious French Boule</strong><blockquote> </blockquote><blockquote>A few years ago, I discovered the very best French Boule. This dish is very popular throughout France, Italy, and even in England (if you've visited London, you've probably been to Pompano, a very popular town in Italy known for theirs). I was impressed at how easy this dish was to make. So easy I made it the first time I saw it and then made it the next time! A real surprise for me!</blockquote><blockquote> </blockquote><blockquote></blockquote><blockquote> </blockquote><blockquote>The normal loaf of French bread is very simple to make, and chances are you already have it on your kitchen. If not, it's a fairly easy thing to substitute. So, if you can't get the traditional French rule in your kitchen, what are you going to do?</blockquote><blockquote> </blockquote><blockquote></blockquote><blockquote> </blockquote><blockquote>Most people will consider all purpose flour when they think about this dish, but I prefer to use semolina flour. This semolina flour offers far more taste and texture than most other flours. Here is more information regarding <a href="https://mt-hell.com/">??????</a> look into our website. It offers a unique flavor that is unique to itself. And it works so beautifully with the flavors of the French breads that I'm going to show you.</blockquote><blockquote> </blockquote><blockquote></blockquote><blockquote> </blockquote><blockquote>To make a traditional French boule, start out by bringing some water to a boil and stir in one tablespoon of instant yeast. Let it rise for about 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 become your starter bread. For this starter bread, I like to use a wheat flour blend called Flour purchase.</blockquote><blockquote> </blockquote><blockquote></blockquote><blockquote> </blockquote><blockquote>You'll need about three cups of all purpose flour, and around three cups of warm water. Mix the flours together and set 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 components are completely combined.</blockquote><blockquote> </blockquote><blockquote></blockquote><blockquote> </blockquote><blockquote>In the oven, make a well in the middle of the dough and add a third of a cup of flour. Cover the dough with a plastic bag and place in the preheated oven. Bake the bread in the oven for about 30 minutes, or until the center of the loaf begins to turn golden brown. Turn off the oven and let the bread cool down to room temperature. Once cooled, it is time to make the delicious sauce.</blockquote><blockquote> </blockquote><blockquote></blockquote><blockquote> </blockquote><blockquote>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 cream and sugar together until smooth. Once blended, add the egg and whole milk and mix until completely mixed. Stop just before the end of the cream mix, since it is going to be tough to blend into the bread.</blockquote><blockquote> </blockquote><blockquote></blockquote><blockquote> </blockquote><blockquote>With a metal or wooden spoon, turn the kneading paddle, which can be covered in flour, into a large pot. Add the yeast to the pot, and mix until completely mixed. Put 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.</blockquote><blockquote> </blockquote><blockquote></blockquote><blockquote> </blockquote><blockquote>In a large bowl, combine the yeast, all the other ingredients, and the sourdough. Knead the ingredients until they are fully blended, then place the dough in the bowl and turn it slightly while it is still in its warm state. Cover the bowl tightly with the plastic wrap, and let it rise for about another 8 hours. In the last hours, take the dough out of the slow-riser, roll it onto a lightly floured surface, and cut it into three pieces. Place each piece into its own Ziploc bag, and keep them in the freezer until ready to use.</blockquote><blockquote> </blockquote><blockquote></blockquote><blockquote> </blockquote><blockquote>Make a well-oiled surface, using a large bowl full of water, and add about two inches of bread. Mix the dry ingredients into the water until fully blended. Add the yeast, and then turn the mixture into a skillet, which should be covered with plastic wrap. Cover the bowl and allow the bread mix rise for another eight to ten hours, mixing constantly.</blockquote><blockquote> </blockquote><blockquote></blockquote><blockquote> </blockquote><blockquote>When you've completed this step, you will notice that your bread is ready to make. If you will need to knead the bread dough, you'll need to use a normal bread machine, and mix the dry yeast to the dry yeast. Mix the components completely, and allow the mixture to rise until it's completed, then use a lightly floured surface to form the dough into a loaf, and finish the process with a sprinkling of freshly squeezed lemon juice over the top.</blockquote>