A few years ago, 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 have probably been to Pompano, a highly popular city in Italy known for theirs). I was impressed at how easy this dish was supposed to make. So easy I made it the first time I saw it and then made it the second time! 먹튀검증사이트 A real surprise to me!The standard loaf of French bread is very simple to make, and chances are you already have it in your kitchen. If not, it's a pretty easy thing to substitute. So, 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 would rather use semolina flour. This semolina flour offers much more flavor and texture than most other flours. It offers a special flavor that's unique to itself. And it works so wonderfully with the tastes of the French breads that I will show you.To make a classic French boule, begin 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 turn into your starter bread. With this starter bread, I like to use a wheat flour blend called Flour Buy.You will need about 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 tablespoons of yeast, a cup of water, and a quarter cup of sugar. Mix it up until the components are completely combined.In the oven, make a well in the center 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 half an hour, or until the middle of the loaf begins to turn golden brown. Turn off the oven and let the bread cool down to room temperature. Once cooled, it's time to make 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 an hour. In the meantime, make your creamy buttercream by using a food processor, a mixer, and milk. Start by mixing the sugar and cream together until smooth. Once blended, add the egg and whole milk and blend until completely blended. Stop just before the close of the cream mixture, because it will be tough to blend in the bread.With a metal or wooden spoon, turn the kneading paddle, which can be coated in flour, into a large pot. Add the yeast into the pot, and mix until completely blended. Place 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 while 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 out of the slow-riser, roll it on a lightly floured surface, and cut it into three pieces. Place each piece into its own Ziploc bag, and store them in the freezer until ready to use.Make a well-oiled surface, with a huge bowl filled with water, and add about two inches of flour. Mix the dry ingredients into the water until fully blended. Add the yeast, and then turn the mixture into a well-oiled bowl, which should be covered with plastic wrap. Cover the bowl and allow the bread mix rise for another eight to ten hours, mixing constantly.When you've completed this step, you will realize that your bread is ready to make. If you will need to knead the bread dough, you'll need to use a regular bread machine, and combine the dry yeast to the dry yeast. Mix the components completely, and allow the mixture to rise until it is done, 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.