Sourdough French Bread
This is my absolute favourite bread! My mom always made it when I was a kid. You need to start by making a starter 2-3 days in advance. Please see the Sourdough Whole Wheat Bread recipe post for the recipe of the Sourdough Starter.
These pictures are from the first time I made this bread on my own 2 years ago. I am finally getting around to posting the recipe to share with you. I hope you will enjoy! (The notes are my mom's.)
Sourdough French Bread
Yield: 2 loaves
INGREDIENTS
In a large mixing bowl, soften yeast in water. Blend in 2 cups of the flour, sourdough starter, sugar, butter and salt. Combine 1 cup of the flour and baking soda. Stir into flour-yeast mixture. Add enough remaining flour to make a moderately stiff dough. Turn onto floured surface and knead 5 to 8 minutes or until smooth.
Place in a greased bowl, turning once. Cover with a cloth. Set in warm place free from drafts and let rise for 1 to 1 1/2 hours or until doubled in size. Punch down dough and divide in half. Cover and let rest 10 minutes.
Shape into two oblong or round loaves. Place on greased baking sheet that has been sprinkles with cornmeal. Cover. Let rise in warm place about 1 hour or until almost doubled in size.
Brush with water and make diagonal slashes across tops with a sharp knife or single-edge razor blade. Bake at 375°F for 30 to 35 minutes. Remove from sheet and cool.
Notes:
I use my 2 lb. bread machine to make the bread, using the dough setting. Also, I use the rapid yeast and add it last to the mix. I also use my oven as a proofer to let the bread rise, once it is in the pans. I turn the oven light on and place a pan of boiling water on the lowest rack in the oven. This makes a moist, warm atmosphere so the bread rises wonderfully. To preheat the oven, I remove the bread and the water pan, and when desired temperature is reached, put bread back in oven to bake.
Find my growing recipe collection here: Minxy's Recipes
It is updated as new recipes are posted.
These pictures are from the first time I made this bread on my own 2 years ago. I am finally getting around to posting the recipe to share with you. I hope you will enjoy! (The notes are my mom's.)
Sourdough French Bread
Yield: 2 loaves
INGREDIENTS
- 1 package dry yeast (1 tablespoon)
2 tablespoons butter, melted
1 1/2 cups warm water
2 teaspoons salt
5 to 5 1/2 cups all purpose flour
1/2 teaspoon baking soda
1 cup sourdough starter
1 teaspoon yellow cornmeal
3 tablespoons sugar
In a large mixing bowl, soften yeast in water. Blend in 2 cups of the flour, sourdough starter, sugar, butter and salt. Combine 1 cup of the flour and baking soda. Stir into flour-yeast mixture. Add enough remaining flour to make a moderately stiff dough. Turn onto floured surface and knead 5 to 8 minutes or until smooth.
Place in a greased bowl, turning once. Cover with a cloth. Set in warm place free from drafts and let rise for 1 to 1 1/2 hours or until doubled in size. Punch down dough and divide in half. Cover and let rest 10 minutes.
Shape into two oblong or round loaves. Place on greased baking sheet that has been sprinkles with cornmeal. Cover. Let rise in warm place about 1 hour or until almost doubled in size.
Brush with water and make diagonal slashes across tops with a sharp knife or single-edge razor blade. Bake at 375°F for 30 to 35 minutes. Remove from sheet and cool.
Notes:
I use my 2 lb. bread machine to make the bread, using the dough setting. Also, I use the rapid yeast and add it last to the mix. I also use my oven as a proofer to let the bread rise, once it is in the pans. I turn the oven light on and place a pan of boiling water on the lowest rack in the oven. This makes a moist, warm atmosphere so the bread rises wonderfully. To preheat the oven, I remove the bread and the water pan, and when desired temperature is reached, put bread back in oven to bake.
Find my growing recipe collection here: Minxy's Recipes
It is updated as new recipes are posted.