The normal loaf of French bread is quite easy to make, and you may already have it in your kitchen. If not, it’s a pretty simple thing to substitute. So, if you can not get the standard French rule in your kitchen, what are you going to do?
Most people will think of all purpose flour when they think about this dish, but I prefer to use semolina flour. This semolina flour offers much more taste and texture than most other flours. It offers a special flavor that is unique to itself. And it works so beautifully with the tastes of the French breads that I’m going to share with you.
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 approximately 20 minutes until it has doubled in volume. Then remove it from the heat and cut it into two pieces. These pieces will 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 tbsp of dry yeast, a cup of water, and a quarter cup of sugar. Mix it up until the components are completely blended.
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 place 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 the oven off and let the bread cool down to room temperature. Once cooled, it is time to make the delicious sauce.
Using a wire rack, place the bread in a large rectangular baking pan. Cover the bread with plastic wrap, and let it 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 mixed. Stop just before the close of the cream mix, since it will be tough to blend in the bread.
With a metal or wooden spoon, then turn the kneading paddle, which is covered in flour, into a large pot. Add the yeast into 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 split into smaller portions depending on how you like your next meal.
In a large bowl, combine the yeast, all the other components, 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 state. Cover the bowl tightly with the plastic wrap, and let it grow for about another 8 hours. In the final hours, take the dough out of 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 filled with water, and add about two inches of flour. Mix the dry ingredients to the water until fully blended. Add the yeast, and turn the mixture into a well-oiled bowl, which should be covered with plastic wrap. Cover the bowl and allow the bread mix grow for another eight to ten hours, mixing constantly.
When you have completed this step, you will notice that your bread is about to make. If you need to knead the bread dough, you will have to use a normal bread machine, and combine the dry yeast to the dry yeast. Mix the ingredients completely, and allow the mixture to rise until it’s 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.
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