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How to Make a Delicious French Boule
A few years back, I discovered the very best French Boule. This dish is quite popular throughout France, Italy, and even in England (if you have visited London, you've probably been to Pompano, a very popular town in Italy known for theirs). I was amazed at how easy this dish was supposed to make. So easy that I made it the first time I saw it and then made it the second time! A real surprise to me!
The standard loaf of French bread is quite easy to make, and you may already have it on your kitchen. If not, it's a fairly easy thing to substitute. Thus, if you can't get the standard French rule in your kitchen, what are you going to do?
Most people will consider all purpose flour when they think of 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 is unique to itself. And it works so wonderfully with the tastes 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. Allow it to 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 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 about three cups of warm water. Mix the flours together and set them aside. In a large bowl, combine three tbsp of yeast, a cup of water, and a quarter cup of sugar. Mix it up until the ingredients are completely blended.
In the oven, make a well in the middle of the dough and add a third of a cup of bread. Cover the dough with a plastic bag and put 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 allow the bread cool down to room temperature. Once cooled, it's time to create the delicious sauce.
With a wire rack, put 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 using a food processor, a mixer, and milk. Begin by mixing the cream and sugar together until smooth. Once mixed, add the egg and whole milk and blend until completely blended. Stop just before the close of the cream mixture, since it is going to be hard to blend into the bread.
With a wooden or metal spoon, then turn the kneading paddle, which can be covered in flour, into a large pot. Add the yeast to the pot, and mix until completely blended. Put the mixture into the 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 prepared. Unwrap the bread and cut it into individual loaves, or divide into smaller portions based on how you enjoy 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 from the slow-riser, roll it onto a lightly floured surface, and cut it into three pieces. Put each piece into its own Ziploc bag, and keep them in the freezer until ready to use.
Make a well-oiled surface, with a large bowl full of water, and add about two inches of flour. Mix the dry ingredients to the water until fully combined. Add the yeast, and turn the mixture into a skillet, which should be covered with plastic wrap. Cover the bowl and let the bread mix grow for another eight to ten hours, mixing constantly.
When you've completed this step, you'll realize that your bread is ready to make. If you need to knead the bread dough, you'll need 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 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.
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