A French Boule, sometimes called a "boule de noir" is a very old and simple bread recipe which resembles a flattened loaf of bread. It can range in measurements but most often it is in the larger size of home bread. A typical boule consists of all different kinds of flours, whether that be a regular flour, a quick pre-flour or even yeast and other flours.

From the ancient Romans to early Middle Ages France, the bread recipe evolved. Buckwheat is the main ingredient of this bread. It is a very starchy type of grain. These are known as French Boule today. An English muffin is a similar bread with a white bottom.

It is believed that the French territories were the first to produce the bread. This was around the 8th century. The first traces were discovered around Rouen in France, where this bread was first made. This dish is often served as afternoon tea. When the tea is over, the dough can be rolled out and placed on a tray. The tray is then heated with the camphor or another kind of aromatic oil. French people love to eat French boule bread baked with white wine and butter.

There are many ways to make this classic bread recipe. This particular recipe is more popular among the French than others. One reason for this is that there is a surplus of this kind of food in France. Other variations to the original recipe can be made more difficult by using yeast, different nuts or seeds, raisins, dates, and other ingredients.

A roux and some butter are the basic ingredients of the French boule recipe. The traditional look can also be enhanced by adding nuts such as walnuts, pecans, and almonds. If you make your own roux, try to use a good quality white flour to make sure that your bread comes out perfect. The crust of the bread should have a soft, flaky texture. An expert would suggest that you make your French Boule at home and choose the crust according to personal preference. This crust type is easy to make and can be kept for a long period of time.

Bread without added sugar or starch will give you a true authentic taste. Any starch, sweetener, or other additives will only enhance the flavor of the bread. French bread should clearly state whether it is made from whole wheat flour, corn flour, or rice flour. Avoid breads that are labeled "gluten-free", as they may contain traces of wheat.

French bread is available in either a round or square loaf. This recipe will use eggs, butter, milk, white wine or cognac. It is usually baked in either a tureen or an airtight container in wood fired ovens. Baking using this technique is not easy and takes time.

Another type of French bread, poolish, is becoming more popular in the West. Poolish is an artisan loaf made from bread that originated in Brittany, France. Poolish is made from white wine, butter, and fresh fruits. To bake poolish, you need a conventional oven, a non-stick frying pan and a wooden spoon.

To make the best bread with the most attractive crust, start by using a traditional round French oven called a patte. Heat the patte to a simmer, then add the butter, sugar, salt, and flour to the pan. Turn the oven on, and let it heat for two hours before baking. After baking the dough, remove the pan from the oven and let it cool.

Now, it's time for you to mix the ingredients for your poolish. Whisk all these ingredients together and pour them into a large bowl. Next, take your levain bread. Place it in the middle of the loaf. Then, cover the bread with the egg white remaining and press it into the bread.

After baking the loaf, remove it from oven and let it cool at room temperature. Use a wire rack as a support for the loaf and cut it into quarters. Let the bread rest for three to four days before covering it with the crust. It can be unwrapped, cut into quarters, and placed in the refrigerator. French Boule bread can stay fresh for three days if made the day prior and kept in the refrigerator. If you purchased the dough from an online bakery, you can put it in a plastic container and wrap it tightly with plastic wrap. Before freezing, add a slice of Styrofoam and some Styrofoam.