Sourdough Bread French Recipes

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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

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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.

SOURDOUGH FRENCH BREAD



Sourdough French Bread image

You can produce an authentic French loaf in your own kitchen. This really works! Adapted for the bread machine from a recipe found in "World Sourdoughs From Antiquity", by Ed Wood. Prep time includes proofing time for sourdough starter.

Provided by Donna M.

Categories     Sourdough Breads

Time 15h50m

Yield 2 loaves

Number Of Ingredients 5

2 cups proofed sourdough starter (see Step 15)
1 teaspoon salt
1/2 cup water
4 cups white bread flour
2 tablespoons white cornmeal

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Steps:

  • Put ingredients, in order listed, into bread machine pan.
  • Set machine for dough cycle and start.
  • At end of dough cycle, turn dough out onto a floured surface.
  • If dough is too sticky, knead in a little additional flour.
  • Divide dough into 2 equal portions and flatten each into a 1 1/2 inch thick oval.
  • Fold oval in half once lengthwise and pinch seam to make an elongate loaf.
  • Sprinkle cornmeal on a baking sheet and place the loaves on the sheet seam side down.
  • Cover and let rise in a warm place (85 degrees F) until about doubled in bulk.
  • Place a shallow pan of hot water on the lower shelf of the oven and preheat the oven to 375 degrees F.
  • Make shallow slashes in tops of loaves with a razor blade or finely serrated knife, held at a 30 degree angle.
  • Place the loaves in the oven and immediately spray them and the oven walls with water from a fine mister, and avoid spraying oven light.
  • Repeat this spraying 3 additional times at one minute intervals.
  • Continue baking for 30 to 40 minutes or until brown, but remove pan of water from oven after the first 15 minutes.
  • Remove loaves from baking sheet and cool on wire racks.
  • *To proof sourdough culture, start with 1/2 cup of culture and stir into it 1 1/2 cups warm water and 1 1/2 cups flour.
  • Cover with plastic and let sit 8 to 12 hours (the longer it sits, the more 'sour' your bread will taste).
  • At this point, measure out the 2 cups required and proceed with recipe; returning any extra to the starter pot to save in the refrigerator until you want to use it again.

Nutrition Facts : Calories 937.1, Fat 2.7, SaturatedFat 0.4, Sodium 1172.1, Carbohydrate 196.5, Fiber 7.3, Sugar 0.7, Protein 26.4

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

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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.

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