This Sourdough French Bread combines the complex tang of a mature starter with the reliability of a touch of commercial yeast for a perfect rise. The result is a loaf with an incredibly crisp, shatteringly thin crust and a soft, chewy interior with open crumb structure. It is ideal for dipping in olive oil, serving alongside soups, or making the ultimate French toast. While it requires patience for the fermentation process, the hands-on time is minimal. The bread pairs beautifully with any meal, from casual weeknight dinners to festive brunches. This recipe yields a rustic, artisan-style loaf that tastes far superior to anything store-bought.
Sourdough French Bread #4
Description
This Sourdough French Bread combines the complex tang of a mature starter with the reliability of a touch of commercial yeast for a perfect rise. The result is a loaf with an incredibly crisp, shatteringly thin crust and a soft, chewy interior with open crumb structure. It is ideal for dipping in olive oil, serving alongside soups, or making the ultimate French toast. While it requires patience for the fermentation process, the hands-on time is minimal. The bread pairs beautifully with any meal, from casual weeknight dinners to festive brunches. This recipe yields a rustic, artisan-style loaf that tastes far superior to anything store-bought.Ingredients
Directions
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Remove sourdough starter from the refrigerator 4 to 8 hours before baking to allow it to come to room temperature and become active.
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Feed the starter with 1/2 cup all-purpose flour and 1/2 cup water, then let it rest until bubbly and ready for use.
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Measure the bread flour, fed starter, and yeast into your bread machine pan.
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Select the French Bread setting on your bread machine and start the cycle.
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Slowly drizzle tepid water (80-90&# 194;°F) into the machine while it is mixing, stopping before adding the full amount if the dough appears too wet due to humidity.
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After the dough has formed into a loaf shape during the final rise, lightly spray the top with water to promote a crispy crust.
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Optionally slash the top of the dough with a sharp knife for a decorative pattern before the final bake.
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Bake according to your machine's instructions until the loaf is golden brown and sounds hollow when tapped.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 487.4kcal
- % Daily Value *
- Total Fat 1.4g3%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 2.7mg1%
- Total Carbohydrate 102.6g35%
- Dietary Fiber 3.2g13%
- Sugars 0.3g
- Protein 17.6g36%
* 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
Storage: Keep the starter loosely covered in the refrigerator. Do not seal it tightly, as the fermentation gases need to escape to prevent pressure buildup and mess. An old instant coffee jar with the cardboard liner removed works well, leaving a small gap when screwed down.
Maintenance: Feed and replenish your starter every two weeks. If you leave it unfed for up to six months, you may find a layer of liquid (hooch) on top. Stir this down and feed the starter; it should revive within 24 hours.
Substitutions: For a Rye Variation, substitute 1/2 cup of rye flour for 1/4 cup of the bread flour and add 1 tsp caraway seed. You may need an additional tablespoon of water for this variation.
Tips: All-purpose flour is sufficient for feeding the starter; you do not need to use expensive bread flour for maintenance. You can also use whey leftover from yogurt cheese instead of milk for feeding.
