This Sourdough French Bread combines the crisp, shattering crust of traditional baguettes with the complex, tangy depth of fermented sourdough starter. The result is a hearty, rustic loaf that serves as the perfect companion to soups, salads, or simple olive oil and salt. Made with all-purpose flour, a touch of sugar, and active starter, this bread develops a chewy texture and an airy interior through long, slow fermentation. It is an excellent project for weekend bakers looking to elevate their table with homemade, preservative-free bread. The extended rise times allow the flavors to mature, creating a superior taste compared to quick-rise commercial breads.
Sourdough French Bread #3
Description
This Sourdough French Bread combines the crisp, shattering crust of traditional baguettes with the complex, tangy depth of fermented sourdough starter. The result is a hearty, rustic loaf that serves as the perfect companion to soups, salads, or simple olive oil and salt. Made with all-purpose flour, a touch of sugar, and active starter, this bread develops a chewy texture and an airy interior through long, slow fermentation. It is an excellent project for weekend bakers looking to elevate their table with homemade, preservative-free bread. The extended rise times allow the flavors to mature, creating a superior taste compared to quick-rise commercial breads.Ingredients
Directions
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Dissolve the dry yeast in 1/4 to 1/2 cup of body-heat water (105-110&# 194;°F) and let stand for 5 minutes until foamy.
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In a large bowl, combine the dissolved yeast, 2 cups of the flour, sourdough starter, salt, and sugar.
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Stir the mixture vigorously for about 10 minutes until a smooth, sticky dough forms.
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Cover the bowl with a damp towel and let the dough rise in a warm place for at least 1.5 hours, or until doubled in size.
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Stir in the remaining 1 cup of flour, or just enough to make the dough firm and manageable.
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Turn the dough out onto a well-floured surface and knead for 10-15 minutes until smooth and elastic.
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Shape the dough into a long loaf or a round ball, depending on your preferred style.
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Place the shaped dough on a baking sheet sprinkled with cornmeal.
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Cover with a damp towel and let rise for another 1.5 hours, or until doubled in size.
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Preheat the oven to 425ðF (220ðC).
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Bake for 25-30 minutes, or until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.
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Remove from the oven and let cool on a wire rack for at least 30 minutes before slicing.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 655.2kcal
- % Daily Value *
- Total Fat 1.8g3%
- Saturated Fat 0.4g2%
- Cholesterol 0.0mg0%
- Sodium 3.6mg1%
- Total Carbohydrate 136.8g46%
- Dietary Fiber 4.9g20%
- Sugars 0.5g
- Protein 18.0g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The original text mentions "boiling" and "steaming" in tags but does not include these steps in the directions. For a crispier crust, you can place a pan of water in the bottom of the oven while baking to create steam.
Ensure your sourdough starter is active and bubbly before using it for best results.
The long rise times mentioned in the original text are key to developing flavor and texture. Do not rush the proofing stages.
Store leftover bread in a paper bag at room temperature for up to 2 days, or freeze slices for longer storage.
