Classic Sourdough French Bread Recipes

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SOURDOUGH FRENCH BREAD



Sourdough French Bread image

Since receiving the recipe for the Sourdough Starter, I've made this French bread countless times. In fact, one year I donated 2 dozen loaves for a benefit dinner! These loaves rival any found in stores and can be made with relative ease. - Delila George, Junction City, Oregon

Provided by Taste of Home

Time 35m

Yield 2 loaves (10 slices each).

Number Of Ingredients 10

1 package (1/4 ounce) active dry yeast
1-3/4 cups warm water (110° to 115°)
1/4 cup Sourdough Starter
2 tablespoons canola oil
2 tablespoons sugar
2 teaspoons salt
4-1/4 cups all-purpose flour
CORNSTARCH WASH:
1/2 cup water
1-1/2 teaspoons cornstarch

Steps:

  • In a large mixing bowl, dissolve yeast in warm water. Add the Sourdough Starter, oil, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough additional flour to form a soft dough., Turn onto a floured surface; knead gently 20-30 times (dough will be slightly sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, 1 to 1-1/2 hours., Preheat oven to 400°. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 12x8-in. rectangle. Roll up, jelly-roll style, starting with a long side; pinch ends to seal. Place seam side down on 2 greased baking sheets; tuck ends under. Cover and let rise until doubled, about 30 minutes. , With a sharp knife, make 4 shallow diagonal slashes across top of each loaf. In a small saucepan, combine water and cornstarch. Cook and stir over medium heat until thickened. Brush some over loaves. , Bake for 15 minutes. Brush loaves with remaining cornstarch wash. Bake until lightly browned, 5-10 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 116 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 237mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

CLASSIC SAN FRANCISCO SOURDOUGH BREAD



Classic San Francisco Sourdough Bread image

I have looked hi and low for a recipe like this. I am so happy to have found it. Perfect slathered in butter or as a sandwich (grilled is great)

Provided by startnover

Categories     Sourdough Breads

Time 12h30m

Yield 2 loaves

Number Of Ingredients 7

2 cups warm water
6 -8 cups flour (this depends on altitude and how thick your sourdough starter is)
1 cup sourdough starter (unproofed)
2 teaspoons salt
2 teaspoons sugar
1/2 cup water
1/2 teaspoon cornstarch

Steps:

  • In a large bowl, combine the water, sourdough starter and 4 cups of flour.
  • Mix well and cover with plastic wrap in a warm place 8-12 hours (I do it over night).
  • The next day stir in the salt and sugar and add flour 1/2 to 1 cup at a time to make a very stiff dough .
  • Knead till smooth.
  • Cover and let rise 2 to 2-1/2 hours.
  • Punch down and divide in half.
  • Knead till smooth and form into rounds. Place on a greased baking sheet. Cover lightly and let rise till double and puffy (1 to 1-2 hrs).
  • While this is rising mix the 1/2 cup water and 1/2 tsp cornstarch in a small bowl and microwave till boiling, remove from heat and let cool.
  • Heat oven to 400°F.
  • Carefully place a small pan of hot water on the bottom rack of the oven.
  • Cut two slashes across each other on top of each loaf.
  • Bake for 10 minutes.
  • Pull out the rack and baste each loaf well with the cornstarch mixture.
  • Close the oven and allow to bake another 20-25 minutes. Loaves should be a light golden color and sound hollow when tapped on the bottom.
  • You are suppose to allow this to cool for 2 hrs to develop the sourdough flavor fully -- we wait maybe 30-45 minutes!

Nutrition Facts : Calories 1383.8, Fat 3.7, SaturatedFat 0.6, Sodium 2342, Carbohydrate 291, Fiber 10.1, Sugar 5.2, Protein 38.7

SAN FRANCISCO STYLE SOURDOUGH FRENCH BREAD



San Francisco Style Sourdough French Bread image

Make and share this San Francisco Style Sourdough French Bread recipe from Food.com.

Provided by Pa. Hiker

Categories     Sourdough Breads

Time 5h10m

Yield 2 loaves

Number Of Ingredients 8

1 1/2 cups water, warm
1 tablespoon yeast
1 cup sourdough starter
3 cups bread flour
2 teaspoons sugar
2 teaspoons salt
1 teaspoon baking soda
2 cups bread flour

Steps:

  • In a large mixing bowl dissolve yeast in warm water, mix with starter.
  • Add 3 cups flour, sugar and salt, stir vigorously 2 or 3 minutes.
  • Cover with a cloth, set in warm place and let rise 1-1/2 to 2 hours or until doubled in size.
  • Mix baking soda with 1 cup of remaining flour and stir in, the dough should be stiff.
  • Turn out onto a floured surface and begin kneading.
  • Add the remaining 1 cup of flour or more if needed to control stickiness.
  • Knead until satiny, between 5 and 10 minutes.
  • Shape into 2 oblong loaves or 1 large round loaf, place on lightly greased cookie sheet.
  • Cover with a cloth, set in warm place free from drafts and let rise 1 to 2 hours or until nearly doubled in size.
  • Before baking, brush outside with water and make diagonal slashes across the top with a sharp single-edge razor blade.
  • Put a shallow pan of hot water in the bottom of the oven.
  • Bake at 400° F for 45 minutes or until the crust is a medium dark brown.

HOW TO MAKE SOURDOUGH BREAD



How to make sourdough bread image

Make a sourdough starter from scratch, then use it to bake a flavoursome loaf of bread with our simple step-by-step recipe.

Provided by Cassie Best

Categories     Side dish

Time 1h40m

Yield Makes 1 loaf

Number Of Ingredients 6

700g strong white flour
500g strong white flour, plus extra for dusting
1 tsp fine salt
1 tbsp clear honey
300g sourdough starter
flavourless oil, for greasing

Steps:

  • First, make your starter. In a large bowl, mix together 100g of the flour with 125ml slightly warm water. Whisk together until smooth and lump-free.
  • Transfer the starter to a large jar (a 1-litre Kilner jar is good) or a plastic container. Leave the jar or container lid ajar for 1 hr or so in a warm place (around 25C is ideal), then seal and set aside for 24 hrs.
  • For the next 6 days, you will need to 'feed' the starter. Each day, tip away half of the original starter, add an extra 100g of flour and 125ml slightly warm water, and stir well. Try to do this at the same time every day.
  • After 3-4 days you should start to see bubbles appearing on the surface, and it will smell yeasty and a little acidic. This is a good indicator that the starter is working.
  • On day 7, the starter should be quite bubbly and smell much sweeter. It is now ready to be used in baking.
  • Tip the flour, 225ml warm water, the salt, honey and the starter into a bowl, or a mixer fitted with a dough hook. Stir with a wooden spoon, or on a slow setting in the machine, until combined - add extra flour if it's too sticky or a little extra warm water if it's too dry.
  • Tip onto a lightly floured surface and knead for 10 mins until soft and elastic - you should be able to stretch it without it tearing. If you're using a mixer, turn up the speed a little and mix for 5 mins.
  • Place the dough in a large, well-oiled bowl and cover. Leave in a warm place to rise for 3 hrs. You may not see much movement, but don't be disheartened, as sourdough takes much longer to rise than a conventional yeasted bread.
  • Line a medium-sized bowl with a clean tea towel and flour it really well or, if you have a proving basket, you can use this (see tips below). Tip the dough back onto your work surface and knead briefly to knock out any air bubbles. Shape the dough into a smooth ball and dust it with flour.
  • Place the dough, seam-side up, in the bowl or proving basket, cover loosely and leave at room temperature until roughly doubled in size. The time it takes for your bread to rise will vary depending on the strength of your starter and the temperature in the room, anywhere from 4-8 hrs. The best indicators are your eyes, so don't worry too much about timings here. You can also prove your bread overnight in the fridge. Remove it in the morning and let it continue rising for another hour or 2 at room temperature. The slower the rise, the deeper the flavour you will achieve.
  • Place a large baking tray in the oven, and heat to 230C/210C fan/gas 8. Fill a small roasting tin with a little water and place this in the bottom of the oven to create steam. Remove the baking tray from the oven, sprinkle with flour, then carefully tip the risen dough onto the tray.
  • Slash the top a few times with a sharp knife, if you like, then bake for 35-40 mins until golden brown. It will sound hollow when tapped on the bottom. Leave to cool on a wire rack for 20 mins before serving.

Nutrition Facts : Calories 245 calories, Fat 1 grams fat, Carbohydrate 48 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.4 milligram of sodium

THE FRENCH BREAD



The French Bread image

This French bread recipe has been perfected to my satisfaction - crunchy on the outside, and soft airiness on the inside. I hope you enjoy these stunning loaves!

Provided by Sam Nemati

Categories     Bread     Yeast Bread Recipes     Sourdough Bread Recipes

Time 2h5m

Yield 16

Number Of Ingredients 11

2 cups sourdough starter
10 tablespoons water
1 ½ teaspoons olive oil
1 teaspoon salt
1 tablespoon white sugar
1 tablespoon active dry yeast
4 cups all-purpose flour, or more if needed
2 teaspoons cornmeal
2 cups boiling water
1 egg yolk
1 tablespoon milk

Steps:

  • Place the sourdough starter, water, olive oil, salt, sugar, yeast, and flour in that order into the pan of a bread machine, set the machine on the dough cycle, and start the machine.
  • After the machine has finished its cycle, turn the dough out onto a floured surface, and knead several times; mix in more flour if the dough is very sticky. Cut the dough in half, and roll each piece of dough out into a rectangle about 8 by 12 inches and 1/2-inch thick. Roll the rectangles into loaves the long way, pinch the seams, and taper and pinch the ends of the loaves.
  • Line 2 baking sheets with parchment paper, and sprinkle paper with cornmeal. Place the loaves gently onto the prepared baking sheets, cover loosely with plastic wrap, and let rise in a warm place until doubled, about 30 minutes.
  • Place a large baking stone onto the center rack of oven, and place a baking dish onto a lower rack. Preheat oven to 375 degrees F (190 degrees C). Carefully pour boiling water into the baking dish.
  • Remove plastic wrap from loaves, and slash several 1/2-inch deep cuts into each loaf with a sharp knife. Whisk egg yolk and milk together in a small bowl until thoroughly mixed, and brush the loaves with the egg yolk mixture.
  • Place the loaves into the preheated oven on top of the baking stone, and quickly spray the inside of the oven 4 or 5 times with a water-filled spray bottle. Shut oven door; wait 1 minute, and spray again; repeat twice more, spraying the oven 4 times with water at 1-minute intervals.
  • Bake about 15 minutes, and remove the water-filled baking dish. Continue to bake until the bread is browned and the loaves make a hollow sound when thumped, about 15 more minutes. Remove bread to cool on racks.

Nutrition Facts : Calories 172.9 calories, Carbohydrate 34 g, Cholesterol 13.1 mg, Fat 1.3 g, Fiber 1.7 g, Protein 5.8 g, SaturatedFat 0.3 g, Sodium 155.3 mg, Sugar 1.6 g

SAN FRANCISCO SOURDOUGH BREAD



San Francisco Sourdough Bread image

Use a good sourdough starter, one you have tended to, for best flavor.

Provided by Donna

Categories     Bread     Yeast Bread Recipes     Sourdough Bread Recipes

Yield 24

Number Of Ingredients 10

4 ¾ cups bread flour
3 tablespoons white sugar
2 ½ teaspoons salt
1 (.25 ounce) package active dry yeast
1 cup warm milk
2 tablespoons margarine, softened
1 ½ cups sourdough starter
1 extra large egg
1 tablespoon water
¼ cup chopped onion

Steps:

  • In a large bowl, combine 1 cup flour, sugar, salt, and dry yeast. Add milk and softened butter or margarine. Stir in starter. Mix in up to 3 3/4 cups flour gradually, you may need more depending on your climate.
  • Turn dough out onto a floured surface, and knead for 8 to 10 minutes. Place in a greased bowl, turn once to oil surface, and cover. Allow to rise for 1 hour, or until doubled in volume.
  • Punch down, and let rest 15 minutes. Shape into loaves. Place on a greased baking pan. Allow to rise for 1 hour, or until doubled.
  • Brush egg wash over tops of loaves, and sprinkle with chopped onion.
  • Bake at 375 degrees F (190 degrees C) for 30 minutes, or till done.

Nutrition Facts : Calories 145.2 calories, Carbohydrate 26.4 g, Cholesterol 11.2 mg, Fat 2 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 0.5 g, Sodium 266.6 mg, Sugar 2.6 g

SAN FRANCISCO SOURDOUGH BREAD



San Francisco Sourdough Bread image

Categories     Bread     Side     Bake     Steam

Yield makes 2 large loaves, 3 smaller loaves, or many rolls

Number Of Ingredients 10

Wild yeast starter
1/4 cup (2 oz / 56.5 g) mother starter, cold or at room temperature
1 3/4 cups (8 oz / 227 g) unbleached bread flour
1/2 cup plus 2 tablespoons (5 oz / 142 g) water, at room temperature
Dough
All of the wild yeast starter (15 oz / 425 g)
1 3/4 cups (14 oz / 397 g) lukewarm water (about 95°F or 35°C)
4 1/2 cups (20 oz / 567 g) unbleached bread flour
2 1/2 teaspoons (0.63 oz / 18 g) salt, or 3 1/2 teaspoons coarse kosher salt
2 1/4 teaspoons (0.25 oz / 7 g) instant yeast (optional)

Steps:

  • Do ahead
  • To make the starter, combine all of the ingredients in a mixing bowl. If using a mixer, use the paddle attachment and mix on the lowest speed for 1 minute, then increase to medium speed for about 30 seconds. If mixing by hand, stir for about 2 minutes, until well blended. The starter should feel doughlike and tacky or slightly sticky; if not, stir in additional flour or water as needed.
  • Transfer the starter to a lightly floured work surface and knead for about 30 seconds. Place it in a clean, lightly oiled bowl, cover the bowl loosely, and leave at room temperature for 6 to 8 hours, until the starter increases to about 1 1/2 times its original size. If you plan to use the starter the same day, allow 1 more hour of fermentation so that it nearly doubles in size. Otherwise, put the starter in the refrigerator for up to 3 days.
  • To make the dough, cut the starter into 10 to 12 pieces and put them in a mixing bowl. Pour in the water and mix with the paddle attachment on the lowest speed or with a large spoon for about 1 minute to soften the starter.
  • Add the flour and salt, as well as the yeast (unless you're making the "purist" version). Switch to the dough hook and mix on the lowest speed, or continue mixing by hand, for 2 minutes, to form a coarse ball of dough that's very tacky and slightly warm. Let the dough rest for 5 minutes.
  • Mix on medium-low speed or by hand for 4 minutes more, adding flour or water as needed to make a soft, supple, slightly sticky ball of dough.
  • Transfer the dough to a lightly floured work surface and knead by hand for 1 minute, then form it into a ball. Let the dough sit uncovered for 10 minutes, then do a stretch and fold, either on the work surface or in the bowl, reaching under the front end of the dough, stretching it out, then folding it back onto the top of the dough. Do this from the back end and then from each side, then flip the dough over and tuck it into a ball. Cover the dough and let it rest for 10 minutes. Do another stretch and fold, then immediately form the dough into a ball, place it in a clean, lightly oiled bowl large enough to contain the dough when it doubles in size, and cover the bowl.
  • If using the mixed method with instant yeast, refrigerate the dough immediately. If making the "purist" version, without instant yeast, let the dough sit at room temperature for 1 1/2 to 2 hours before refrigerating; it won't rise very much, but it should show signs of growth and continue to rise in the refrigerator. Either version will be ready to use the next day and for up to 3 days. (If you plan to bake the dough in batches over different days, you can portion the dough and place it into two or more oiled bowls at this stage.)
  • On baking day
  • For the "purist" version, remove the dough from the refrigerator about 4 hours before you plan to bake; after 2 hours, shape it (see instructions for lean bread, page 48), then let it proof for 2 hours before baking. For the mixed method, remove the dough from the refrigerator 2 hours prior to baking and shape it right away. Remove only the portion you wish to bake: 19 ounces (539 g) for a 1-pound (454 g) loaf; 28 ounces (794 g) for a 1 1/2-pound (680 g) loaf, and so on. You can also bake the entire amount of dough as a large, 3-pound (1.36 kg) miche (round country loaf) or as a large torpedo loaf. See chapter 1, page 20, for instructions.
  • Proof for 2 hours as a freestanding loaf, in floured proofing baskets, or on proofing cloths. The dough should increase in size to 1 1/2 times its original size and be springy yet hold an indentation when pressed with a finger. It may spread as it rises, but it will grow taller as it bakes.
  • If using a baking stone, about 45 minutes before baking preheat the oven to 500°F (260°C) and prepare the oven for hearth baking (see page 30). Otherwise, just preheat the oven to 500°F (260°C) about 20 minutes before baking.
  • Just before baking, score the dough with whatever style of design you prefer (see page 29). Transfer the dough to the oven, pour 1 cup of hot water into the steam pan, then lower the oven temperature to 450°F (232°C), or to 425°F (218°C) if baking a large miche.
  • Bake for 12 minutes, then rotate the pan and continue baking for 15 to 35 minutes, or longer, depending on the size of the loaf; a large miche could take up to 75 minutes to bake. When fully baked, the crust should have a rich, caramelized color, the loaf should sound hollow when thumped on the bottom, and the internal temperature should be about 200°F (90°C) in the center. Cool on a wire rack for at least 1 hour before slicing or serving.
  • Variations
  • For country-style pain au levain, you can substitute whole wheat flour or other whole grain flours for an equal amount of bread flour (by weight), in which case you'll need to increase the water by about 1/2 tablespoon (0.25 oz / 7 g) for every 3 1/2 tablespoons (1 oz / 28.5 g) of whole grain flour you use. A typical pain au levain would substitute 2 to 3 ounces (56.5 to 85 g) of whole grain flour for an equal amount of bread flour, but there really is no limit.
  • One of the best variations of this bread has crumbled blue cheese (or chunks of any good melting cheese) and toasted nuts or seeds (walnuts are highly recommended). Add nuts to the dough during the last minute of mixing, using about 25 percent nuts to total flour. Since the total flour in this recipe is about 34 ounces (964 g), counting the flour in the starter, about 8.5 ounces (241 g) of nuts would be just right. With the cheese, you can add anywhere between 25 to 45 percent of the weight of the flour; so that would be 8.5 to 15.3 ounces (241 to 434 g). Fold the cheese in by hand at the end of the mixing or roll it into the dough during shaping (see the crusty cheese bread recipe on page 121).

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From tasteofhome.com


CLASSIC SOURDOUGH BREAD RECIPE - BAKERRECIPES.COM
2017-01-28 1 c Sourdough starter 1 1/3 c Warm water 5 To 6 c all-purpose flour or-a combination of All-purpose and whole wheat-flours 1 tb Salt 1 tb Sugar 1 ts Baking soda. Cornmeal to sprinkle on pans. THE SPONGE: Pour 1 c of starter into a …
From bakerrecipes.com


QUICK SOURDOUGH FRENCH BREAD RECIPE - THERESCIPES.INFO
See also : Classic Sourdough French Bread , Sourdough French Rolls Recipe 99. Visit site . Quick Sourdough French Bread #1-b Recipe great bakerrecipes.com. The best delicious Quick Sourdough French Bread #1-b recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Quick Sourdough French Bread #1-b recipe today! …
From therecipes.info


CLASSIC SOURDOUGH FRENCH BREAD | RECIPE - YOUTUBE
Ingredients:700g flour400ml water (room temperature)1 tsp yeast1 tsp saltINSTAGRAM - https://www.instagram.com/aishascooking/Thank you so much for watching. ...
From youtube.com


FRENCH STYLE ROUND SOURDOUGH BREAD | KEVIN IS COOKING
2015-09-07 Mix together water and cornstarch, set aside. Brush each loaf with some cold water and bake for 30 to 35 minutes until golden brown and sound hollow when tapped. Kneading by hand: Place the sourdough sponge mixture, salt, honey and flour in working bowl. Knead by hand until dough comes together and forms a ball.
From keviniscooking.com


SOURDOUGH FRENCH BREAD - HOME PLAIN AND SIMPLE
Mix an egg with 2 Tablespoons of water and brush over the tops of the loaves. Alternatively, use water and no egg to wash over loaves. Bake for 40-45 minutes. Remove from pans and let cool on racks. Notes. Serve with olive oil in little bowls with …
From homeplainandsimple.com


CLASSIC SOURDOUGH BREAD RECIPE - CREATE THE MOST AMAZING DISHES
Pressure Cooker Beef And Barley Soup Dinner Menu. Dinner For Ten People
From recipeshappy.com


SOFT SOURDOUGH FRENCH BREAD WITHOUT YEAST! - BUTTERED SIDE UP
2020-02-19 Place all of the dough ingredients in the bowl of a stand mixer. Briefly mix with a spatula or wooden spoon to form a shaggy dough. Attach to the base of the stand mixer and fit with the dough hook. Knead on medium-low speed for 15 minutes. The dough should be quite soft, but clean the sides of the bowl.
From butteredsideupblog.com


FRENCH SOURDOUGH BREAD FROM A POWDERED STARTER - KING ARTHUR …
To make the sponge: In a medium-sized mixing bowl, or in the bucket of your bread machine, mix the starter and the flour together. Mix in the water. Stir for several minutes to activate the gluten. (If you're using a bread machine for this step, cancel after about 6 minutes of kneading.) Cover and set aside in a warm (70°F to 90°F) place for ...
From kingarthurbaking.com


SOURDOUGH FRENCH BREAD FOR BREADMAKER RECIPE
1/2 tb Yeast 2 1/4 c Flour, bread 1 c Sourdough starter; room temp 1 tb Sugar 1 ts Salt 1/2 c Water; tepid. Put all ingredients except the water into the machine. Set it for french bread and start it. Slowly drizzle the water into the machine while it is running. Stop adding water when the dough forms a rough ball that cleans the sides of the pan. There should be no wet slime under …
From bakerrecipes.com


CLASSIC SOURDOUGH FRENCH BREAD RECIPE - COOKEATSHARE
On the Menu Classic Sourdough French With only four this is a rather simple recipe for sourdough simple but This recipe also makes 2 making it a winner in my It's been awhile since we posted a sourdough We're having a break from the hot and muggy weather so we decided to make some sourdough You can never go wrong with Classic Sourdough French …
From cookeatshare.com


CLASSIC SOURDOUGH BREAD (PAIN AU LEVAIN) | THE SPLENDID TABLE
2017-01-31 Heat oven to 425 degrees. Bake bread for 30 minutes (starting timing as soon as you turn on oven). 7. Remove lid and continue to bake until bread is deep brown and registers 210 degrees, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and let cool completely, at least 2 hours.
From splendidtable.org


CLASSIC SOURDOUGH FRENCH BREAD RECIPE BY DIET.CHEF | IFOOD.TV
Classic Sourdough French Bread. By: Diet.Chef. How To Make French Baguette In A Wood Oven. By: LeGourmetTV. French Toast Bake. By: Nickoskitchen. No Oven French Bread Loaf in Cooker. By: bhavnaskitchen. French Breakfast Part 1 - How To Make A Baguette - Nick Saraf's Foodlog. By: GetCurried. French Breakfast Part 2 - Croissant And Pain au chocolat - How To …
From ifood.tv


CLASSIC SOURDOUGH BREAD | KING ARTHUR BAKING
2012-06-14 Sourdough bread. For many, it's the Mt. Everest of bread baking. If you can "conquer" sourdough, there's nothing you can't do, bread-wise. Not surprisingly, many new bread bakers want to jump right in and begin with sourdough. After all, it's so distinctive; so delicious; so... well, trendy. But tackling sourdough bread your first time out of the gate is like …
From kingarthurbaking.com


RECIPE: CLASSIC FRENCH BREAD - FOOD NEWS
Chef Rick's Classic French Bread Recipe. Instructions. Combine and stir active dry yeast and warm water. Set aside for 10 minutes. In a large bowl, combine bread flour and salt. Make a well in the center of the flour mixture, and stir in the dissolved yeast. Add the cold water and mix until fully incorporated. Knead the dough for 10 minutes and transfer to a bowl dusted with flour. …
From foodnewsnews.com


HOW TO MAKE A SOURDOUGH BREAD LOAF RECIPE - SERIOUS EATS
2020-12-11 Remove cooker bottom from oven and place on heatproof surface. Using a spray bottle, mist dough lightly with water. Holding bread lame or sharp knife at 10- to 30-degree angle to loaf, make one long, 1/2-inch deep slash running the length of dough.
From seriouseats.com


A TRADITIONAL SAN FRANCISCO SOURDOUGH BREAD RECIPE {ORGANIC AND …
Instructions. In a large bowl mix together the sourdough starter, filtered water, olive oil and bread flour. Do not add the salt. Leave in the bowl for 1/2 hour to rest.
From wholelifestylenutrition.com


SOURDOUGH FRENCH TOAST RECIPE - THE SPRUCE EATS
2021-10-07 Add the eggs, heavy cream or half-and-half, sugar, vanilla, cinnamon, nutmeg, and salt to a shallow dish and whisk well to combine. Place as many slices of bread that will fit into the dish and be fully submerged in the liquid. Allow them to soak in the mixture for 3 minutes, then flip and soak another 3 minutes.
From thespruceeats.com


SOURDOUGH BREAD RECIPE WITH STARTER - THERESCIPES.INFO
tip america-ferrera.com. Steps to make Sourdough bread levain (starter): Mix the flour, water and honey well. Put the mixture in a container or a jar and leave it without lid, but a breathable cloth on the top with a rubber band, at room temp. until the volume the doubled and bubbly. It would be taking 2 days.
From therecipes.info


SOURDOUGH STARTER FOR FRENCH BREAD - TIMBER CREEK FARM
2019-01-15 On a greased surface and with greased hands divide dough into two equal portions and roll into two long loaves. (or shape into loaf pans or roll shapes.) Place the long loaves on a greased baking sheet sprinkled with cornmeal. With a sharp knife, cut 4-5 shallow cuts down the loaf. Let rise about an hour until doubled.
From timbercreekfarmer.com


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