Sourdough Bread French Food

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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

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

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

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.

CARAMELIZED SOURDOUGH FRENCH TOAST



Caramelized Sourdough French Toast image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

1/2 round loaf (about 9 inches in diameter) crusty sourdough bread
4 large eggs
1/2 cup buttermilk
1/4 cup heavy cream
3 tablespoons granulated sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
1/2 to 3/4 cup confectioners' sugar
2 tablespoons unsalted butter, plus more if needed
Maple syrup, for topping

Steps:

  • Cut the bread into 8 large wedges. Whisk the eggs, buttermilk, cream, granulated sugar, vanilla and cinnamon in a large baking dish. Add the bread and turn occasionally until soaked through, about 15 minutes. Preheat the oven to 250 degrees F.
  • Put the confectioners' sugar in a fine-mesh sieve. Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add half of the bread and dust generously with the confectioners' sugar; cook, turning and dusting often with more confectioners' sugar, until golden brown and caramelized, 10 to 12 minutes (add more butter to the skillet, if needed). Transfer the French toast to a baking sheet and keep warm in the oven. Add 1 more tablespoon butter to the skillet and repeat with the remaining bread. Serve with maple syrup.

EASY SOURDOUGH FRENCH BREAD



Easy Sourdough French Bread image

This is a good sourdough bread for those of us who don't want to wait to make a traditional "starter." The vinegar, ginger and sour cream make it sour. I hope you enjoy it.

Provided by Linda

Categories     Yeast Breads

Time 2h35m

Yield 2 loaves

Number Of Ingredients 11

4 -5 cups bread flour
2 tablespoons wheat germ
1 tablespoon sugar
2 teaspoons salt
1/2 teaspoon ground ginger
2 (4 1/2 teaspoon) packages instant yeast
1 cup water
1 cup sour cream, room temperature
2 tablespoons vinegar
1 egg white
1 tablespoon water

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.

Nutrition Facts : Calories 1272.3, Fat 28.1, SaturatedFat 15.6, Cholesterol 50.6, Sodium 2431.6, Carbohydrate 213, Fiber 11.5, Sugar 7.3, Protein 39.9

MOCK SOURDOUGH FRENCH BREAD



Mock Sourdough French Bread image

I found the original version of this recipe in the Betty Crocker Bread Cookbook about 25-30 years ago and have pretty much given up on making my own sourdough, since this is a good as all but the very best sourdough breads around. Cooking time includes rising time.

Provided by Toby Jermain

Categories     Breads

Time 2h30m

Yield 8 small loaves, 8 serving(s)

Number Of Ingredients 10

2 (8 ounce) cartons plain yogurt (Non-fat works great!)
2 packages active dry yeast
1 package expired dry yeast, for flavor (optional)
1/4 cup warm water (110-115 degrees F)
1 tablespoon sugar
2 teaspoons salt
2 tablespoons extra virgin olive oil
4 -5 cups unbleached flour
cold water
fresh coarse ground black pepper (optional)

Steps:

  • Heat yogurt to lukewarm (110 degrees F).
  • In a large mixing bowl, dissolve yeast in warm water, stir in yogurt, sugar, salt, oil and 2 cups flour, and beat until smooth.
  • Stir in enough additional flour to make dough easy to handle.
  • Knead until smooth and elastic, about 5 minutes, adding more flour as necessary, to obtain a firm, non-sticky sough.
  • Place in oiled bowl, and turn to oil top of dough.
  • Cover, and let rise in warm place until doubled in volume.
  • Punch down dough, divide into 8 equal parts, knead each one, and flatten into a 4"x6" rectangle.
  • Roll up, beginning on one of the long sides, excluding any air bubbles.
  • Pinch edge of dough firmly into roll to seal, press each end firmly to seal, and fold ends under.
  • Place loaves, seam side down, on greased cookie sheets sprinkled with cornmeal.
  • Brush or spray tops with cold water, and cut three diagonal slices across top of each loaf with a sharp knife or razor blade.
  • Let rise until doubled, about 30-40 minutes.
  • Heat oven to 375 degrees F.
  • Brush or spray loaves with cold water, and sprinkle pepper into slashes if desired.
  • Bake until loaves sound hollow when rapped on the bottom or when they reach an internal temperature of 190 degrees F on an instant reading thermometer, about 35 minutes, brushing or spraying with cold water every 10 minutes.
  • Cool on wire rack before wrapping.
  • Recipe can be doubled successfully, and bread freezes very well.
  • Thaw to room temperature and heat unwrapped in oven to restore the crisp crust.

SOURDOUGH FRENCH BREAD



Sourdough French Bread image

Make and share this Sourdough French Bread recipe from Food.com.

Provided by Nimz_

Categories     Sourdough Breads

Time 3h40m

Yield 2 loaves of bread

Number Of Ingredients 9

3/4 cup warm water
2 1/4 teaspoons active dry yeast
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon garlic powder
2 cups proofed sourdough starter
1 cup shredded parmesan cheese
4 cups unbleached all-purpose flour
yellow cornmeal

Steps:

  • In a Kitchen Aide mixing bowl dissolve yeast in warm water and let sit for 5-8 minutes.
  • Add sourdough starter, olive oil, salt, garlic powder and cheese.
  • With the paddle of the mixer, mix until well combined.
  • Change to the dough hook.
  • Add 4 cups of flour and knead for 7-8 minutes. (Add additional flour as needed).
  • Coat a large bowl with olive oil.
  • Turn the dough into the bowl and turn to coat.
  • Cover and let sit until doubled in size (about an hour).
  • Turn dough out onto a floured surface.
  • Cut dough in half and roll out into an oval shape about 9X12.
  • Beginning at the bottom edge, roll up and pinch seam
  • Spray a baking sheet with cooking spray and sprinkle with cornmeal.
  • Place the loaves on the sheet, seam side down.
  • Make shallow slashes on top of the loaves with a sharp knif or razor blade.
  • Cover and let rise until about double (about 30-40 minutes).
  • Heat oven to 375.
  • Place bread in the oven and spray the sides of the oven and the bread with water.
  • Repeat this every 5 minutes for the first 15 minutes.
  • Continue baking for another 20-25 minutes or until golden brown.
  • Remove and cool on wire racks.

Nutrition Facts : Calories 1202.4, Fat 23.9, SaturatedFat 10, Cholesterol 44, Sodium 1937.8, Carbohydrate 195.2, Fiber 8, Sugar 1.1, Protein 47

HOW TO MAKE SOURDOUGH BREAD



How to make sourdough bread image

Make a sourdough starter from scratch, then use it to bake a flavoursome loaf of bread with our simple step-by-step recipe.

Provided by Cassie Best

Categories     Side dish

Time 1h40m

Yield Makes 1 loaf

Number Of Ingredients 6

700g strong white flour
500g strong white flour, plus extra for dusting
1 tsp fine salt
1 tbsp clear honey
300g sourdough starter
flavourless oil, for greasing

Steps:

  • First, make your starter. In a large bowl, mix together 100g of the flour with 125ml slightly warm water. Whisk together until smooth and lump-free.
  • Transfer the starter to a large jar (a 1-litre Kilner jar is good) or a plastic container. Leave the jar or container lid ajar for 1 hr or so in a warm place (around 25C is ideal), then seal and set aside for 24 hrs.
  • For the next 6 days, you will need to 'feed' the starter. Each day, tip away half of the original starter, add an extra 100g of flour and 125ml slightly warm water, and stir well. Try to do this at the same time every day.
  • After 3-4 days you should start to see bubbles appearing on the surface, and it will smell yeasty and a little acidic. This is a good indicator that the starter is working.
  • On day 7, the starter should be quite bubbly and smell much sweeter. It is now ready to be used in baking.
  • Tip the flour, 225ml warm water, the salt, honey and the starter into a bowl, or a mixer fitted with a dough hook. Stir with a wooden spoon, or on a slow setting in the machine, until combined - add extra flour if it's too sticky or a little extra warm water if it's too dry.
  • Tip onto a lightly floured surface and knead for 10 mins until soft and elastic - you should be able to stretch it without it tearing. If you're using a mixer, turn up the speed a little and mix for 5 mins.
  • Place the dough in a large, well-oiled bowl and cover. Leave in a warm place to rise for 3 hrs. You may not see much movement, but don't be disheartened, as sourdough takes much longer to rise than a conventional yeasted bread.
  • Line a medium-sized bowl with a clean tea towel and flour it really well or, if you have a proving basket, you can use this (see tips below). Tip the dough back onto your work surface and knead briefly to knock out any air bubbles. Shape the dough into a smooth ball and dust it with flour.
  • Place the dough, seam-side up, in the bowl or proving basket, cover loosely and leave at room temperature until roughly doubled in size. The time it takes for your bread to rise will vary depending on the strength of your starter and the temperature in the room, anywhere from 4-8 hrs. The best indicators are your eyes, so don't worry too much about timings here. You can also prove your bread overnight in the fridge. Remove it in the morning and let it continue rising for another hour or 2 at room temperature. The slower the rise, the deeper the flavour you will achieve.
  • Place a large baking tray in the oven, and heat to 230C/210C fan/gas 8. Fill a small roasting tin with a little water and place this in the bottom of the oven to create steam. Remove the baking tray from the oven, sprinkle with flour, then carefully tip the risen dough onto the tray.
  • Slash the top a few times with a sharp knife, if you like, then bake for 35-40 mins until golden brown. It will sound hollow when tapped on the bottom. Leave to cool on a wire rack for 20 mins before serving.

Nutrition Facts : Calories 245 calories, Fat 1 grams fat, Carbohydrate 48 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.4 milligram of sodium

SOURDOUGH FRENCH TOAST



Sourdough French Toast image

For a slightly less sweet French toast with a bit of tang, try using sourdough bread. It's a great way to use up the rest of a loaf.

Provided by Morgan Baker

Categories     Brunch     Breakfast

Time 1h2m

Number Of Ingredients 11

8 slices stale sourdough bread, cut to about 1-inch thickness
4 large eggs
1 cup heavy cream or half and half
3 tablespoons granulated sugar
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/4 cup butter, divided, for cooking
Berries, for serving
Maple syrup, for serving

Steps:

  • Gather the ingredients.
  • Add the eggs, heavy cream or half-and-half, sugar, vanilla, cinnamon, nutmeg, and salt to a shallow dish and whisk well to combine.
  • Place as many slices of bread that will fit into the dish and be fully submerged in the liquid. Allow them to soak in the mixture for 3 minutes, then flip and soak another 3 minutes.
  • Meanwhile, heat a cast-iron skillet over medium heat and add 1 to 2 tablespoons of butter to the skillet. Once the butter is melted, add one or two pieces of soaked sourdough (they should fit in a single layer in the pan) and cook for about 2 minutes on each side, until slightly golden. Repeat with the remaining butter and soaked bread.
  • Plate and top with fruit and maple syrup , as desired.

Nutrition Facts : Calories 384 kcal, Carbohydrate 39 g, Cholesterol 142 mg, Fiber 2 g, Protein 11 g, SaturatedFat 12 g, Sodium 607 mg, Sugar 9 g, Fat 20 g, UnsaturatedFat 0 g

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From thepioneerwoman.com
5/5 (7)
Category Baking
Servings 12
Total Time 76 hrs 40 mins


EVERYTHING YOU EVER WANTED TO KNOW ABOUT SOURDOUGH BREAD ...
(Levain is the French word for sourdough, and some people prefer the term because not all sourdough is sour.) For thousands of years, the sourdough process was the only way to make leavened bread.
From foodandwine.com
Estimated Reading Time 8 mins


SOURDOUGH BREAD RECIPE | HOW TO MAKE SOURDOUGH BREAD - FOOD
1. To make the levain, combine the sourdough starter, flour and water (see picture 1) in a medium bowl and mix until well combined.Cover with …
From sbs.com.au
3.1/5
Servings 2
Cuisine French
Category Snack


7 SOURDOUGH BREAD RECIPES | FOOD BLOGGERS OF CANADA

From foodbloggersofcanada.com
Reviews 1
Published 2019-03-30
Estimated Reading Time 6 mins


BREAD, FRENCH OR VIENNA (ALSO SOURDOUGH)
Detailed name: Bread, French or Vienna (also sourdough) Select a Portion Size: 10g 20g 30g 40g 50g (standard portion) 75g 100g 125g 150g 175g 200g 250g 300g 400g 500g. Food Group: Baked Products. Source: Canadian Nutrient File. Food suitable for Vegetarians and Vegans.
From food.food-nutrients-calculator.com


FRENCH SOURDOUGH BREAD RECIPES ALL YOU NEED IS FOOD
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 …
From stevehacks.com


FRENCH TOAST RECIPE WITH SOURDOUGH BREAD - FOOD NEWS
This super delicious overnight French Toast Bake recipe takes French toast to a whole new level! Pieces of sourdough bread covered in an egg mixture, topped with cinnamon sugar, and baked to perfection! This easy French toast casserole is the ultimate holiday or weekend breakfast!! History. The earliest known reference to French toast is in […]
From foodnewsnews.com


SOURDOUGH BREAD NUTRITION FACTS - EAT THIS MUCH
Sourdough bread French or vienna, Toasted 1 slice, medium 188.2 Calories 36.5 g 1.3 g 7.7 g 1.8 g 0 mg 0.3 g 424.8 mg 2.1 g 0 g Report a problem with this food
From eatthismuch.com


SOURDOUGH BANANA BREAD FRENCH TOAST RECIPE - FOOD NEWS
Best Sourdough Bread French Toast Recipes. Dandk Organizer 2 years ago No Comments. Facebook; Prev Article Next Article . Sourdough french toast extra fluffy country sourdough french toast sourdough french toast tastes lovely sourdough french toast the last food blog. Classic easy banana bread recipe made in 1 bowl, and is ready to eat in 1 hour! … Receta …
From foodnewsnews.com


SOURDOUGH AND FRENCH BREAD - FOOD
sourdough French bread of San Francisco take its place beside the Sacher torte of Vienna, the jambalaya of New Orleans, the onion soup of Paris. Bread-baking, or the preparation of cakes from flour or parched grain, is an ancient human art. Until recently Indians of the Pacific Coast prepared a sort of cake from crushed acorns much like those consumed by prehistoric man. In …
From foodtimeline.org


SOURDOUGH FRENCH BREAD RECIPE NO YEAST | DEPORECIPE.CO
Sourdough French Bread Recipe No Yeast. Soft sourdough french bread without yeast ered side up soft sourdough french bread without yeast ered side up soft sourdough french bread without yeast ered side up french bread easy homemade no yeast quick best recipes yeastless free diy baking. Soft Sourdough French Bread Without Yeast …
From deporecipe.co


SOURDOUGH FRENCH BREAD RECIPE - FOOD NEWS
sourdough french bread In large bowl, sprinkle 1 package of dry yeast over 1 cup warm water. Let dissolve 5 minutes, then stir in 2 tablespoons of sugar, 1 1/2 cups sourdough starter, and then gradually add 4 cups of all-purpose flour mixed with 2 teaspoons of salt.
From foodnewsnews.com


SOURDOUGH BREAD - FRENCH TRANSLATION – LINGUEE
corbeille de pains ba gu ette, petits pains et du cél èbre pain Poil âne. corporate.airfrance.com. corporate.airfrance.com. 2 slice s of sourdough bread cut into halves. groupe-bel.com. groupe-bel.com. 2 t ranches de pain de campagne au leva in coupées en …
From linguee.com


FRENCH SOURDOUGH BREAD NUTRITION FACTS - EAT THIS MUCH
Nutrition Facts. For a Serving Size of 1.5 oz ( 43 g) How many calories are in French Sourdough Bread? Amount of calories in French Sourdough Bread: Calories 120. Calories from Fat 13.5 ( 11.3 %) % Daily Value *. How much fat is in French Sourdough Bread? Amount of fat in French Sourdough Bread:
From eatthismuch.com


RECIPES | FRENCH SOURDOUGH BREAD RECIPES CALCULATOR
French sourdough bread recipes calculator French Bread Recipes Calculator will bring what you have always dreamed of to get happily an easily the best bread in your kitchen. Pleasure and healthy food are our priorities.
From to15657.wixsite.com


FROM CRAFT COFFEE TO SOURDOUGH BREAD: HOW AN INSTITUTION ...
Without any fanfare, The French Baker, the 33-year-old bakery-café chain, has become the go-to place for coffee, while Lartizan, the high-end brand, is for the sourdough breads. Founder and chief ...
From lifestyle.inquirer.net


SOURDOUGH FRENCH BREAD RECIPES ALL YOU NEED IS FOOD
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 …
From stevehacks.com


SOURDOUGH BREAD - ROYALTY FAST FOOD
The Mexican birote Salado originated in Guadalajara as a short French baguette that uses a sourdough fermentation process instead of yeast, resulting in a bread that is crispy on the exterior yet soft and savoury on the inside. A sourdough starter with sugar and milk is used to make Amish friendship bread. Baking powder and baking soda are also used to …
From royaltyfastfood.com


[HOMEMADE] FRENCH SOURDOUGH BREADS : FOOD
Search within r/food. r/food. Log In Sign Up. User account menu. Found the internet! 309 [Homemade] French sourdough breads. OC Image. Close. 309. Posted by 1 …
From reddit.com


FRENCH SOURDOUGH BREAD | REGIONAL CUISINE | QUENCH MAGAZINE
French Sourdough Bread. Regional Cuisine / 9. Share This. Twitter; Facebook; Pinterest ; LinkedIn; Tumblr; Email; Print-JUDY GARNETT (PJXG05A) 1 pk Yeast; (or 1 1/2 tsp) 3 c Bread flour . 1 ts Salt . 1 ts Sugar . 1 tb Cornmeal . 1 tb Gluten . 1/4 ts Baking soda . 1/2 c Sourdough starter . 2 ts Olive oil or butter . 1 c Warm water . Put all ingreds. in order listed into pan, select …
From quench.me


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