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West Coast French Sourdough Bread I

West Coast French Sourdough Bread I recipe image
This West Coast French Sourdough Bread combines the tangy depth of a fermented starter with the reliability of commercial yeast for a perfectly balanced loaf. The result is a bread with a crisp, dark crust and a soft, airy crumb that holds up beautifully to slicing. It features a traditional sponge method, allowing the dough to develop robust flavor overnight. Ideal for breakfast toast, sandwich bread, or simply served with olive oil and sea salt, this vegan-friendly recipe delivers restaurant-quality results at home. The long fermentation process enhances digestibility and creates a distinctive texture that bread lovers crave. Perfect for weekend baking sessions, this hearty loaf brings the authentic taste of a professional bakery straight to your kitchen table.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Beginner
Servings: 2
Calories: 2690.3
Dietary: Vegan
Description
This West Coast French Sourdough Bread combines the tangy depth of a fermented starter with the reliability of commercial yeast for a perfectly balanced loaf. The result is a bread with a crisp, dark crust and a soft, airy crumb that holds up beautifully to slicing. It features a traditional sponge method, allowing the dough to develop robust flavor overnight. Ideal for breakfast toast, sandwich bread, or simply served with olive oil and sea salt, this vegan-friendly recipe delivers restaurant-quality results at home.
Ingredients
  • 1 cup Starter
  • 1 package Dry yeast
  • 3/4 cup Flour
  • 3 cup Flour
  • 3/4 cup Water
  • 2 teaspoon Salt
  • 1/2 teaspoon Soda
  • 1 1/2 cup Warm water
  • 2 cup Flour
  • 2 teaspoon Sugar
Directions
  1. 1
    In a mixing bowl, combine 1 cup of starter, 3/4 cup water, and 3/4 cup flour. Beat thoroughly until smooth.
  2. 2
    Cover the bowl tightly with plastic wrap and let it rise in a warm place (80-85°F) overnight.
  3. 3
    The next morning, beat the risen starter thoroughly. Measure out 1 cup for the recipe and return the remaining starter to your storage jar.
  4. 4
    In a separate large bowl, pour 1 1/2 cups of warm water. Stir in 2 teaspoons of sugar and sprinkle 1 package of dry yeast on top. Let stand until the yeast dissolves and becomes frothy.
  5. 5
    Add the reserved 1 cup of starter and 3 cups of flour to the yeast mixture. Beat thoroughly until combined.
  6. 6
    Cover the bowl tightly and let the dough stand in a warm place for 1 to 1.5 hours, or until very light and foamy.
  7. 7
    Sift together 2 teaspoons of salt, 1/2 teaspoon of soda, and 1 cup of flour. Spread the remaining 1 cup of flour on a pastry board.
  8. 8
    Stir the sifted flour mixture into the foamy dough sponge.
  9. 9
    Turn the dough out onto the floured board. Knead for several minutes, adding a little more flour if necessary, to form a very stiff, smooth, and non-sticky dough.
  10. 10
    Divide the dough in half and shape into either round boules or long narrow baguettes.
  11. 11
    Place the shaped loaves on a flat baking sheet (preferably non-stick, lightly greased, or sprinkled with cornmeal).
  12. 12
    Slip the baking sheet into a large plastic bag, supporting the bag so it does not touch the dough (e.g., using drinking glasses at each end). Let rise in a warm place for 1 to 1.5 hours.
  13. 13
    Preheat the oven to 400°F (204°C). Place a pan of hot water on the oven floor to create steam.
  14. 14
    Brush the tops of the loaves with cold water. Use a sharp razor blade or scissors to make diagonal slashes across long loaves or radiating cuts from the center of round loaves.
  15. 15
    Bake for 50 to 60 minutes, or until the crust is dark and desired crispness is achieved.
  16. 16
    About 10 minutes before the end of baking, brush the tops with water again to enhance crust formation.
  17. 17
    Remove from the oven and stand the loaves on their edges to cool completely, propping them against a heavy object to prevent flattening.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 2690.3kcal
% Daily Value *
Total Fat 8.4g13%
Saturated Fat 1.6g8%
Cholesterol 0.0mg0%
Sodium 19778.6mg825%
Total Carbohydrate 561.6g188%
Dietary Fiber 21.6g87%
Sugars 7.3g
Protein 74.0g148%

* 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:** Store cooled bread in a paper bag at room temperature for up to 3 days to maintain crust crispness. For longer storage, freeze slices in a plastic bag.

**Reheating:** To restore crispness, wrap the loaf loosely in foil (open at one end) and reheat in a 350°F oven for 10 minutes. Alternatively, butter slices and broil briefly until golden.

**Slicing Tip:** For attractive slices, especially if the loaf spread slightly, cut diagonally across the long loaf with the knife slanted from top to bottom.

**Starter Maintenance:** Ensure your sourdough starter is active and bubbly before using. If the starter smells overly alcoholic, feed it once before using for the sponge.

**Dough Consistency:** This dough is designed to be stiff. If it sticks excessively to the board during kneading, dust with additional flour. The final dough should be smooth and elastic.

Keywords: sourdough, french bread, artisan bread, vegan bread, homemade bread, sourdough starter, crusty bread, fermented dough, baguette style, whole wheat alternative, baking from scratch, crispy crust, chewy interior, long rise, pantry staple, gluten free friendly, breakfast bread, sandwich bread, oven spring, rustic loaf
Read it online: https://www.chefs-mate.com/recipe/west-coast-french-sourdough-bread-i/