Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Sourdough French Bread Recipe
    Lost? Site Map

    Sourdough French Bread

    Sourdough French Bread. Photo by CrazyBreadLady

    1/15 Photos of Sourdough French Bread

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    15 hrs 50 mins

    15 hrs

    50 mins

    Donna M.'s Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    loaves

    Units: US | Metric

    Directions:

    1. 1
      Put ingredients, in order listed, into bread machine pan.
    2. 2
      Set machine for dough cycle and start.
    3. 3
      At end of dough cycle, turn dough out onto a floured surface.
    4. 4
      If dough is too sticky, knead in a little additional flour.
    5. 5
      Divide dough into 2 equal portions and flatten each into a 1 1/2 inch thick oval.
    6. 6
      Fold oval in half once lengthwise and pinch seam to make an elongate loaf.
    7. 7
      Sprinkle cornmeal on a baking sheet and place the loaves on the sheet seam side down.
    8. 8
      Cover and let rise in a warm place (85 degrees F) until about doubled in bulk.
    9. 9
      Place a shallow pan of hot water on the lower shelf of the oven and preheat the oven to 375 degrees F.
    10. 10
      Make shallow slashes in tops of loaves with a razor blade or finely serrated knife, held at a 30 degree angle.
    11. 11
      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.
    12. 12
      Repeat this spraying 3 additional times at one minute intervals.
    13. 13
      Continue baking for 30 to 40 minutes or until brown, but remove pan of water from oven after the first 15 minutes.
    14. 14
      Remove loaves from baking sheet and cool on wire racks.
    15. 15
      *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.
    16. 16
      Cover with plastic and let sit 8 to 12 hours (the longer it sits, the more 'sour' your bread will taste).
    17. 17
      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.

    Ratings & Reviews:

    • on March 24, 2003

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 30, 2002

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 03, 2003

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (41)

    Advertisement

    Nutritional Facts for Sourdough French Bread

    Serving Size: 1 (639 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 937.0
     
    Calories from Fat 24
    61%
    Total Fat 2.7 g
    4%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 1172.1 mg
    48%
    Total Carbohydrate 196.5 g
    65%
    Dietary Fiber 7.3 g
    29%
    Sugars 0.7 g
    2%
    Protein 26.4 g
    52%

    The following items or measurements are not included:

    sourdough starter

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites