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."
 
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photo by Daniel M. photo by Daniel M.
photo by Daniel M.
photo by CrazyBreadLady photo by CrazyBreadLady
photo by Bonnie G #2 photo by Bonnie G #2
photo by Red_Apple_Guy photo by Red_Apple_Guy
photo by Bonnie G #2 photo by Bonnie G #2
Ready In:
15hrs 50mins
Ingredients:
5
Yields:
2 loaves
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ingredients

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directions

  • 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.

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Reviews

  1. Donna, this is a wonderful recipe. Thank you for sharing it. I made mine into two long loaves in a french bread form. Although i sprayed them with water when they went into the oven, I find that a pan of ice cubes works nicely. Plus, you don't have to mess with it once the bread is in the oven. Thanks again.
     
  2. Superb! Light and a nice thick crust. Hope you don't mind DonnaM I was concerned there was no sugar so I added 1Tblsp sugar as well as 1 tsp Vital Gluten. I read that it helps with sourdough. I will be making this one again and again!
     
  3. Nice, light loaf with good texture and flavor. I had one cup of sourdough starter in my freezer, so I thawed and proofed it as directed in step 15. Then I followed the mixing and kneading directions. I put all the dough in one large loaf pan. After making slit in top of loaf, I spritzed the top of loaf with water. I put sauce pan of water and the loaf of dough in a COLD oven and turned temp. to 375 degrees and baked the required time - about 40 minutes. The bread turned out very light and high, as it rose even more while the oven was heating. I will be making this bread weekly for sandwiches. Thanks Donna for a very good recipe!
     
  4. I used another sourdough recipe and made it through two rise cycles in my bread machine and then baked it following your directions. Worked fantastic!
     
  5. I make this dough/bread several times per week in my Zoj. Don't forget to preheat a metal pan on the bottom of the oven and through a couple of handfuls of ice cubes into it when you put in the bread. I preheat the pan as long as I preheat the oven. The steam it gives off makes the crust so much better. Also, when I make it I always brush the tops with beaten egg whites prior to baking. <br/><br/>I have several variations I have used as well. I sometimes sprinkle the top with sesame seeds, with garlic powder and some parmigiano regianno cheese, or even with some grated asiago (after adding a cup of grated asiago to the dough as well when the mix-ins beeper sounds). Try these and I'm sure you'll enjoy these tasty options.
     
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