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The origin of the classic French house is a somewhat hazy story. Historians tell us that it was made in the early twelve hundreds by a nobleman in France called Basques. It was probably invented to replace the roux, which the aristocrats were using for many years to cook delicious pastries and desserts but did not have enough time to prepare themselves. They got another idea and made a few roux bread for themselves.  
  
It is important to note here that white bread flour doesn't play a role in the preparation of the original French bread. In fact, it is not even mentioned in the original recipe. The wheat flour that many contemporary recipes call for is what's used in many of today's breads and cakes. The interesting thing about this is that while it is known as French boule (in French), it really contains oats.  
  
Oats are not technically bud, but they are a better medium for gluten to be processed quickly into gluten-free flour. If you look at the back label on a good French home recipe, you will see that it contains oats, a corn starch base and wheat germ. One could say that the French bread is made with corn meal or flax seed meal. That is not to say that contemporary flour has no place in a excellent French bread recipe, but I would not count on it as a primary ingredient.  
  
There are two varieties of bread, that you might recognize when shopping in a French butcher or deli: 토토 German and Dutch-oven. Most people think that a German dutch-oven is a type of sourdough. It is not. A German dutch-oven is made from a yeast strain known as levain that's not a part of the natural yeast living in our bodies. German bread made with this strain is never bread in the common sense of the word, but instead a very sweet, dense yeast bread with a tangy taste and lots of structure.  
  
For a quick, light toast, mix one tablespoon of brown sugar with one tablespoon of cinnamon in a bowl. Add one tablespoon of instant coffee into the mix and stir until everything gets smooth and fluffy. Line a baking pan with a very lightly moistened pastry shell and preheat the oven to 350 degrees. If using a wire rack, then put the finished French boule in the center of the rack. Bake for ten to fifteen minutes .  
  
Once cool, remove the paper in the bottom of the loaf and discard the paper. Spoon the chilled mixture into your hands and form a ball with your fingers, then put it into a disk. Using a wet towel, gently roll the ball of dough until it's about twice the depth of a cookie cutter and place it into your refrigerator. You can freeze the completed French Boule in an airtight container to keep it fresh until needed.  
  
For the next step, you'll want to make a double batch. Place the completed French Bread into one of your re-sealable plastic bags, then cut off about a half inch of the bottom of the loaf. With a sharp knife, start scraping the bread in one direction, and turn the bag around so that the pieces are coming out in another direction. After about fifteen minutes have elapsed, remove the slices from the plastic bag and place them in your pre-heated oven, or serve them warm.  
  
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