Easy Sourdough French Bread Recipes

SOURDOUGH FRENCH BREAD

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.

THE FRENCH BREAD

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.

SAN FRANCISCO STYLE SOURDOUGH FRENCH BREAD

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.

EASY SOURDOUGH FRENCH BREAD

Steps:

• In large bowl, combine 1 1/2 cups flour and remaining dry ingredients.
• Add water, sour cream and vinegar and beat well.
• Stir in additional 2-2 1/2 cups flour until dough pulls away from sides of bowl.
• On floured surface, knead in 1/2-1 cup additional flour until dough is smooth and elastic, about 5 minutes.
• Place dough in greased bowl, turning to grease top.
• Cover and let rise for 25-35 minutes in a warm place.
• Grease large cookie sheet.
• Punch down dough and let it rest on counter, covered with an inverted bowl, for 15 minutes.
• Divide dough in half.
• Roll each half to a 14" x 8" rectangle.
• Starting with long side, roll up and pinch edges firmly to seal.
• Taper ends a little, to look like typical French bread.
• Place seam side down on prepared cookie sheet.
• Cover and let rise in a warm place until doubled, about 15 minutes.
• Meanwhile, heat oven to 375 degrees.
• Bake bread for 25 minutes.
• In a small bowl, beat egg white and water.
• Brush over partially baked bread.
• Return to oven and bake an additional 5-10 minutes until golden brown and loaves sound hollow when tapped.
• Immediately remove from cookie sheet and cool.