SAN FRANCISCO SOURDOUGH BREAD
Use a good sourdough starter, one you have tended to, for best flavor.
Provided by Donna
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Yield 24
Number Of Ingredients 10
Steps:
- In a large bowl, combine 1 cup flour, sugar, salt, and dry yeast. Add milk and softened butter or margarine. Stir in starter. Mix in up to 3 3/4 cups flour gradually, you may need more depending on your climate.
- Turn dough out onto a floured surface, and knead for 8 to 10 minutes. Place in a greased bowl, turn once to oil surface, and cover. Allow to rise for 1 hour, or until doubled in volume.
- Punch down, and let rest 15 minutes. Shape into loaves. Place on a greased baking pan. Allow to rise for 1 hour, or until doubled.
- Brush egg wash over tops of loaves, and sprinkle with chopped onion.
- Bake at 375 degrees F (190 degrees C) for 30 minutes, or till done.
Nutrition Facts : Calories 145.2 calories, Carbohydrate 26.4 g, Cholesterol 11.2 mg, Fat 2 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 0.5 g, Sodium 266.6 mg, Sugar 2.6 g
THE BEST BEGINNER SOURDOUGH BREAD RECIPE
This is a homestead-version of sourdough bread, which is a non-fussy technique that will not require complicated measurements or instructions. This recipe is perfect for people (like me) who like a simple, hearty loaf that doesn't require tons of effort and time.
Provided by Jill Winger
Number Of Ingredients 4
Steps:
- In a large bowl, combine the starter and water.
- Stir in the flour, and then add the salt.
- Use a fork to mix everything together until it becomes stiff- then switch to your hands to bring the dough together in a rough ball (Remember: don't overmix! This is supposed to be a no-knead-style wet dough.)
- Keep the rough dough in the bowl, cover it, and let sit for 30 minutes.
- After this resting time is complete, stretch and fold the dough a few times to form it into a ball. (See the video for a walk-through on how to do this.)
- Cover the dough with a clean dish towel and let it rise in a warm place overnight or until doubled in size (or about 8 hours). I like to make the dough before bed and leave it in my turned-off oven (I leave the oven light on) to rise overnight.
- The next morning (or after 8 hours), turn the dough out on your counter. Fold it over a couple of times to tighten it into a ball, then let sit for 15 minutes.
- After this resting period is complete, gently shape the dough into a ball once more place into a well-floured proofing basket or a bowl lined with a well-floured dish towel. Remember: don't add too much flour and do not knead the dough!
- Cover and rise for 2-3 hours, or until doubled.
- Preheat the oven to 450°F.
- Sprinkle a thin layer of cornmeal in the bottom of a Dutch oven (optional, but this helps the bottom not to scorch).
- Tip the loaf out of the proofing basket onto a sheet of parchment. Lower the parchment into the Dutch oven.
- Place the lid on the pot and bake for 20 minutes.
- Remove the lid and bake for an additional 30 minutes, or until the loaf is deeply browned and crispy on top. (For a less crusty finish, bake for the entire time with the lid on.)
- Move to a cooling rack and allow the loaf to cool completely before slicing it.
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
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.
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
CARAMELIZED SOURDOUGH FRENCH TOAST
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
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
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
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
SOURDOUGH FRENCH BREAD
Make and share this Sourdough French Bread recipe from Food.com.
Provided by Jellyqueen
Categories Breads
Time 25m
Yield 2 loaves, 18 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve yeast in warm water.
- Add the rest of the ingredients.
- Mix and knead lightly and return to the bowl to rise until double.
- Turn out onto floured board and divide dough into two parts.
- Shape dough parts into oblongs and then roll them up tightly, beginning with one side.
- Seal the outside edge by pinching and shape into size wanted.
- Place loaves on greased baking sheet and let rise until double again.
- Make diagonal cuts on top of loaves with razor blade or VERY SHARP knife and brush lightly water for crisp crust.
- Bake at 400 degrees F for about 25 minutes, or until brown and done.
- NOTE:
- Also note the the serving sizes in all of these recipes is guesstamate.
- It all depends on the serving size you select.
Nutrition Facts : Calories 138.2, Fat 2.1, SaturatedFat 0.4, Cholesterol 0.9, Sodium 263, Carbohydrate 25.7, Fiber 0.9, Sugar 1.5, Protein 3.6
SOURDOUGH FRENCH BREAD
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
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
SOURDOUGH FRENCH TOAST
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
More about "sourdough french bread food"
FRENCH TOAST RECIPE WITH SOURDOUGH BREAD - DR. AXE
From draxe.com
4.7/5 (109)Estimated Reading Time 3 minsCategory BreakfastTotal Time 15 mins
- In a medium bowl, whisk together the eggs, milk, vanilla and cinnamon. Drench the bread in the mixture, allowing it to soak for 2 minutes per piece.
- Working in batches of 1–2 slices each, fry the drenched bread until crispy, 3–4 minutes per side. Add more ghee to the skillet in between batches.
SOURDOUGH WHITE BREAD RECIPE | TURKISH STYLE COOKING
From turkishstylecooking.com
Ratings 54Estimated Reading Time 2 minsCategory Pastry Recipes
- Take the dough on the counter covered with flour and sprinkle on the salt and knead 3-4 mins., add flour if needed,
- Put the dough in a bowl, cover with a plastic wrap and set aside at room temperature for about 1 hour,
FRENCH SOURDOUGH BREAD - TAVOLA MEDITERRANEA
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2.5/5 (23)Total Time 2 hrsEstimated Reading Time 6 mins
SUNSET'S SOURDOUGH FRENCH BREAD RECIPE BY THE ... - IFOOD.TV
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All purpose flour 8 Cup (128 tbs)Sourdough starter 1 Cup (16 tbs)Salt 2 TeaspoonCalories 4181 per serving
SOURDOUGH - WIKIPEDIA
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Main ingredients Flour, water, sourdough culture, saltType BreadRegion or state Europe, Asia Minor
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SOURDOUGH FRENCH COUNTRY BREAD - ALL THINGS BREAD
From allthingsbread.com
5/5 (1)Total Time 9 hrs 19 minsCategory Yeast BreadsCalories 963 per serving
- In a large bowl mix together the water and starter, then add the flour and salt. Stir together with either your hands, a fork or a danish whisk until the dough comes together. Be sure to scrape down the sides of the bowl. Move the dough to a lightly floured flat surface and knead 10 times, let the dough rest 3 minutes, then knead 10 times rest 3 minutes, knead again 10 times and a final 3 minute rest.
- Form the dough into a ball and place in a lightly oiled bowl turning the ball in the oil bowl. Cover the bowl with plastic wrap and let rest in a warm draft free area for 4 hours. Be sure to stretch and fold the dough 2-3 times every hour.
- After the 4 hours shape the dough into desired form and place either in a proofing basket (seam side up), a regular bowl or a parchment paper lined cookie sheet, when not using a dutch oven, if you plan on baking the bread in a dutch oven, then place the formed dough seam side down in a bowl. Cover and let rest in a warm draft free area for 3-4 hours (check the dough after 2 hours) or until doubled in bulk.
- Pre-heat oven to 410F (210C). If baking without a dutch oven, then place an empty pan in the bottom of the oven while the oven is pre-heating. If baking with a dutch oven heat it in the oven while it is pre-heating.
SOURDOUGH FRENCH BREAD - AMY BAKES BREAD
From amybakesbread.com
Cuisine AmericanEstimated Reading Time 9 minsCategory Bread
- Eight to twelve hours before mixing the dough, add 1 Tablespoon of ripe sourdough starter to a small bowl.
- To the bowl of a stand mixer with a dough hook add the bubbly leaven, water, sugar, salt, and vegetable oil.
- Preheat the oven to 375 degrees. Throw a handful of ice cubes into the bottom of the oven while it preheats.
SOFT SOURDOUGH FRENCH BREAD WITHOUT YEAST! - BUTTERED SIDE UP
From butteredsideupblog.com
4.8/5 (14)Total Time 22 hrs 45 minsCategory Appetizer, Side DishCalories 177 per serving
- Place all of the dough ingredients in the bowl of a stand mixer. Briefly mix with a spatula or wooden spoon to form a shaggy dough. Attach to the base of the stand mixer and fit with the dough hook. Knead on medium-low speed for 15 minutes. The dough should be quite soft, but clean the sides of the bowl. You can add more flour if the dough seems very wet, but err on the side of wet rather than dry!
- Grease your work surface. Plop the dough out onto it and gently pat it out to a rectangle. Grab the far edge of the dough and stretch it up and over to the middle of the dough. Use the side of your hand to press the edge of the fold in place. Repeat the stretching, folding, and pressing steps with the bottom edge, left edge, and right edge. Repeat once more with the top and bottom edges. Pinch the seam to seal well.
- Place the loaf on a parchment lined baking sheet. Cover with a tea towel and allow to rise in a warm spot until doubled. This can take anywhere from 4-8 hours, depending on how warm your kitchen is.
- About half an hour before the loaf is done rising, preheat your oven to 450°F. Slash the loaf with a razor blade, lame, or serrated knife. Bake in preheated oven for 25-30 minutes, or until deep golden.
CLASSIC SOURDOUGH FRENCH BREAD - TURNIPS 2 TANGERINES
From turnips2tangerines.com
4.1/5 (24)Category Bread, SourdoughCuisine All-American
- Mix starter, water and salt in a large mixing bowl. Add 4 cups of the flour and mix well. Turn dough out onto a floured surface and knead until smooth, 5 to 8 minutes, kneading in as much of the remaining 1 cup flour as needed to make a smooth, elastic dough. Put dough in a lightly greased bowl, turning to coat all surfaces and place in a warm spot to rise until double, about 3 to 4 hours.
- Punch dough down, turn it out onto a floured surface and knead again for 1 minute. Divide dough in two; form into 2 oblong loaves and place on a large, greased baking sheet at least 4 inches apart. With a sharp knife cut 3 or 4 diagonal slits on top of each loaf, then lightly mist the loaves with water. Place the loaves in a warm area to rise again until doubled, another 1 1/2 to 2 hours.
- When doubled, place loaves in a 450º oven and mist again with water. When bread starts to brown, mist the loaves once more. Bake approximately 20 to 30 minutes total, or until crust is browned and crispy. Remove loaves from baking sheet and cool on a wire rack.
ULTIMATE SOURDOUGH FRENCH TOAST - LITTLE SPOON FARM
From littlespoonfarm.com
5/5 (7)Category BreakfastCuisine AmericanCalories 457 per serving
- Preheat oven to 400° and place a baking sheet inside. Heat skillet over medium-low heat with the butter and oil.
- Use a whisk to combine the eggs, heavy cream, sugar, vanilla extract, cinnamon, nutmeg and salt in a bowl. Pour the custard mixture into a shallow baking dish. Soak 2 slices of bread 10 minutes on each side.
- Cook the slices on the 3-4 minutes per side. (Place the next 2 slices in the custard to soak while the current slices are cooking.) Transfer to the oven on the baking sheet to keep them warm until you are ready to serve.
SOURDOUGH FRENCH TOAST - THE LAST FOOD BLOG
From thelastfoodblog.com
4.7/5 (15)Category Breakfast / Brunch / DessertCuisine AmericanCalories 379 per serving
- Add the milk, eggs, spice and cream to a large jug, Using a balloon whisk, whisk everything together. Pour the egg mixture into a casserole dish.
- Slice the sourdough into thick slices. Roughly 2.5cm/1 inch thick.Depending on the size of your casserole dish and the size of your bread, place 2 or 4 slices of bread into the egg mixture. Leave the bread to soak up the egg mixture for about 3 minutes then flip it and leave the other side to soak for another 3 minutes.While the bread is soaking heat the butter in a skillet or non-stick pan.
- Once the butter is melted add 2 slices of the soaked bread to the pan. Leave to cook until the bottom is golden, about 2 minutes. Flip the bread and cook the other side until it is golden also, it may need another 2 minutes. If the bread is getting too dark turn down the heat.
SOURDOUGH BAGUETTES - KING ARTHUR BAKING
From kingarthurbaking.com
4.3/5 (177)Total Time 4 hrs 45 mins
- Stir in the salt, sugar, yeast, and gluten, then an additional 1 1/2 to 2 cups (180g to 240g) of flour. Stir until the dough pulls away from the sides of the bowl, adding only enough additional flour as necessary; a slack (sticky) dough makes a light loaf.
- Knead the dough for about 7 minutes in a stand mixer; or 8 to 10 minutes by hand, on a lightly greased work surface. You may also knead this dough using the dough cycle on your bread machine; once it's finished kneading, transfer it to a bowl to rise, as directed below.
- Turn the dough into an oiled bowl, cover the bowl, and let the dough rise until doubled in bulk, about 90 minutes.
- Gently deflate the dough, and divide it into six pieces (for thin baguettes) or three pieces (for thicker Italian loaves).
- Shape each piece into a 16" long loaf, and place the loaves, at least 4" apart, on parchment-lined baking sheets, or in lightly greased baguette pans (French loaf pans).
- Cover the loaves with lightly greased plastic wrap, and let them rise for 1 1/2 to 2 hours, or until they're nice and puffy. Towards the end of the rising time, preheat your oven to 450°F.
- For a classic look, make three diagonal slashes in each loaf, cutting about 1/4" deep. For taller, rounder baguettes, don't slash.
- Bake the baguettes for about 25 minutes, or until they're a rich golden brown. If you baked in baguette pans, remove the loaves from the oven and unmold.
- Remove the baguettes from the oven, and cool them completely on a rack. Store any leftovers in a paper bag for a day or so; paper will preserve their crunchy crust better than plastic.
PAIN DE CAMPAGNE: FRENCH SOURDOUGH BREAD - …
From fermentingforfoodies.com
4.9/5 (10)Category BreadCuisine FrenchTotal Time 2 hrs 50 mins
- Warm the water to approximately 33 C / 93 F), and mix with the flour. Leave the flour to hydrate for 15-30 minutes.
- Once the flour has hydrated, mix in the sourdough starter and salt. See my post on basic sourdough bread techniques for detailed instructions on how to add in extra ingredients and form the loaf.
- Allow to rise in a warm location until doubled in volume (about 6-12 hours). Use the dough folding procedure 3-4 times during this rise.
FRENCH SOURDOUGH BREAD FROM A POWDERED STARTER | KING ...
From kingarthurbaking.com
4.2/5 (15)Total Time 24 hrs
- To make the sponge: In a medium-sized mixing bowl, or in the bucket of your bread machine, mix the starter and the flour together. Mix in the water. Stir for several minutes to activate the gluten. (If you're using a bread machine for this step, cancel after about 6 minutes of kneading.), Cover and set aside in a warm (70°F to 90°F) place for 18 to 20 hours. When ready, the sponge should have expanded by about one-third (or more), and developed bubbles and a pleasing aroma. You may do this step up to 7 days ahead, then refrigerate until ready to use the sponge. (If you want to enhance the sour flavor, substitute 1/2 cup rye or whole wheat flour for 1/2 cup of the unbleached all-purpose flour in your sponge.), To make the dough: Add the flour to the sponge along with the water, salt and yeast. Note that this amount of water called for in the dough is a guideline. You may need to add a tablespoon or two more in the winter, or use a little less in the summer.
- Stir to form a shaggy mass, then let the mixture sit for 20 to 30 minutes. (This resting period, called the autolyse, allows the flour to absorb the water before you start kneading; it will make kneading easier, and also help prevent you from adding too much flour to the dough.), To knead the dough: Turn the dough out onto a lightly greased work surface. (Using a lightly floured work surface is OK, but the idea is not to work too much flour into the dough. A dough that's slack and slightly sticky will produce a loaf with much better texture. Many people knead in too much flour, thinking the dough is too sticky to work with, then end up with dry or crumbly bread.) The dough starts out sticky, so a bench scraper is a handy tool. When the dough is kneaded enough, about 8 to 10 minutes by hand, 6 to 8 minutes in an electric mixer or bread machine, or about 90 seconds in a food processor, it will feel firm, slightly sticky, and elastic. If it feels too dry, sprinkle a little water over it a
SOURDOUGH FRENCH BREAD - FOOD STORAGE MOMS
From foodstoragemoms.com
Ratings 7Servings 12Cuisine AmericanCategory Bread
- The first thing you need to do is bring your sourdough starter out of the refrigerator and place it on the counter until it reaches room temperature. Combine the sourdough starter, filtered water, honey, salt, and white bread flour in a large mixing bowl or bread mixer. Today, I used my Kitchen Aid 6-Quart stand mixer. Mix for about 3-5 minutes in your mixer, or longer if mixing by hand. Place the dough in a buttered bowl and cover with a wet towel or plastic wrap. I let it rise overnight for about 12 hours. Remove the plastic wrap to punch down the dough and cut it into three sections. It's a good idea to "cut" your bread dough with a dough scraper rather than pull the dough. Grease your pan before placing the rolled sections onto it. You can use a baguette pan or a cookie sheet, either one works. If you use a rolling pin, you can roll the dough out flat, and then roll it lengthwise tucking the open end towards the bottom of the pan. This way the smooth side of the roll is facing upwa
- ***Feed your sourdough starter in a quart mason jar with l scant cup flour and 1/2 cup of filtered water. Stir until thoroughly mixed and place the jar on your countertop for 4-5 hours before placing the jar in the refrigerator.
SOURDOUGH FRENCH BREAD - FARMHOUSE ON BOONE
From farmhouseonboone.com
4.6/5 (10)Total Time 12 hrs 40 minsCategory SourdoughCalories 128 per serving
- Knead in a stand mixer using the dough hook until stretchy and pulling away from the sides of the bowl, about 5-10 minutes. It should pass the ‘windowpane’ test.
- Place in a large, oiled bowl and cover with plastic wrap, beeswax wrap, or something that is airtight.
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