SOURDOUGH FRENCH BREAD
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
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
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
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.
SAN FRANCISCO STYLE SOURDOUGH FRENCH BREAD
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
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.
THE FRENCH BREAD
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
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
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