SOURDOUGH FRENCH BREAD RECIPE: HOW TO MAKE IT
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
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
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, FatContent 2g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 237mg sodium, CarbohydrateContent 22g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
HOW TO MAKE SOURDOUGH BREAD RECIPE | BBC GOOD FOOD
Make our easy sourdough starter seven days ahead to make our simple homemade sourdough loaf. Serve with your favourite casseroles or soups
Provided by Good Food team
Categories Side dish
Total Time 1 hours 40 minutes
Prep Time 1 hours
Cook Time 40 minutes
Yield Makes 1 loaf (cuts into 10 slices)
Number Of Ingredients 6
Steps:
- To make the sourdough starter, whisk 50g strong white flour and 50g strong wholemeal flour with 100ml slightly warm water until smooth. Transfer to a large jar or plastic container. Leave the lid ajar for 1 hr or so in a warm place, then seal and set aside for 24 hrs. For the next six days, you will need to ‘feed’ it. Each day, tip away half the original starter, add an extra 25g of each flour and 50ml slightly warm water, and stir well. After a few days, you should start to see bubbles on the surface, and it will smell yeasty. On day seven, the starter should be bubbly and smell much sweeter. It is now ready to be used, but make sure you keep half back and carry on feeding for your next loaf.
- Tip both the flours, 300ml warm water and the starter into a bowl, stir with a wooden spoon into a dough and leave somewhere for an hour.
- Tip in 25ml more water and the salt and bring everything together. Cover and leave somewhere warm for 3 hrs, folding the dough onto itself several times in the first hour. The dough should increase in size by about a third.
- Line a medium bowl with a clean tea towel and flour it really well, or flour a proving basket. Tip the dough back onto your work surface, shape into a tight, smooth ball and dust it with flour.
- Place the dough, seam-side up, in the bowl or proving basket, and leave at room temperature for 3 hrs – or better still in the fridge overnight – until risen by about a quarter.
- Heat oven to 230C/210C fan/gas 8 and put a casserole dish with a lid or a baking stone in the oven for at least 30 mins to heat up, and a large roasting tin filled with boiling water underneath. After 30 mins, carefully remove the casserole dish, invert the loaf into it and slash the top. Cover and bake for 20 mins, then take the lid off and bake for another 20 mins. Or invert onto the baking stone, slash and bake for 40 mins, or until the crust is as dark as you like it.
Nutrition Facts : Calories 202 calories, FatContent 1 grams fat, SaturatedFatContent 0.2 grams saturated fat, CarbohydrateContent 41 grams carbohydrates, SugarContent 0.3 grams sugar, FiberContent 2 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.9 milligram of sodium
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