SOURDOUGH FRENCH BREAD
Since receiving the recipe for the Sourdough Starter, I've made this French bread countless times. In fact, one year I donated 2 dozen loaves for a benefit dinner! These loaves rival any found in stores and can be made with relative ease. - Delila George, Junction City, Oregon
Provided by Taste of Home
Time 35m
Yield 2 loaves (10 slices each).
Number Of Ingredients 10
Steps:
- In a large mixing bowl, dissolve yeast in warm water. Add the Sourdough Starter, oil, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough additional flour to form a soft dough., Turn onto a floured surface; knead gently 20-30 times (dough will be slightly sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, 1 to 1-1/2 hours., Preheat oven to 400°. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 12x8-in. rectangle. Roll up, jelly-roll style, starting with a long side; pinch ends to seal. Place seam side down on 2 greased baking sheets; tuck ends under. Cover and let rise until doubled, about 30 minutes. , With a sharp knife, make 4 shallow diagonal slashes across top of each loaf. In a small saucepan, combine water and cornstarch. Cook and stir over medium heat until thickened. Brush some over loaves. , Bake for 15 minutes. Brush loaves with remaining cornstarch wash. Bake until lightly browned, 5-10 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 116 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 237mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
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.
Provided by Donna M.
Categories Sourdough Breads
Time 15h50m
Yield 2 loaves
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 937.1, Fat 2.7, SaturatedFat 0.4, Sodium 1172.1, Carbohydrate 196.5, Fiber 7.3, Sugar 0.7, Protein 26.4
SOURDOUGH BREAD
Yes! You can make a tangy sourdough boule from scratch. Cooking it in a Dutch oven guarantees a delicious crunchy-chewy crust.
Provided by Food Network Kitchen
Time 16h
Yield 2 medium boules
Number Of Ingredients 8
Steps:
- For the levain: Combine the all-purpose flour, whole-wheat flour, water and starter in a medium bowl and mix to combine. Cover and let sit at room temperature until bubbly and increased in volume by about 20 percent, about 8 hours.
- For the dough: Add the all-purpose flour, water and whole-wheat flour to the bowl of a stand mixer fitted with a dough hook. Weigh out 7 ounces of the levain (about 1 cup) and add to the mixer (discard any remaining levain). Mix on low until a shaggy dough forms. Cover the bowl and let sit at room temperature for 30 minutes.
- Add the salt to the dough and mix on medium speed for 2 minutes; the dough should feel a bit sticky and wet but look smooth and very stretchy. Scrape the dough into a plastic or glass container about twice its size. Cover and let sit at room temperature until puffed, about 45 minutes.
- Put the dough on a floured work surface, flatten it gently, then fold in thirds like a business letter. Transfer it back to the container. Cover and let sit at room temperature for 45 minutes.
- Repeat the folding process one more time, transfer back to the container, cover and let sit at room temperature for another 45 minutes. After the third 45-minute rest, the dough should feel soft and pillowy; when pressed with a finger, it should leave an indentation that begins to spring back.
- Gently scrape the dough onto a lightly floured work surface. Divide in half using a bench scraper. Shape each piece loosely into a round by gently tucking the edges under. Cover with a kitchen towel and let rest for 30 minutes.
- Drape 2 kitchen towels into 2 medium (8-inch) bowls and dust very generously with flour. Dust the top of the dough rounds very lightly with flour and flip over using a bench scraper. Flatten one piece of dough into a circle, then fold the left and right sides of the dough over the center. Keeping tension in the dough, begin folding down from the top edge in 3 segments, sealing the bottom edge with the last fold. Loosely cup the dough and, using your hands and the tension between the board and the dough, pull the bread very slowly towards yourself while creating a taut ball. Gently flip the dough ball over and into one of the prepared bowls. Cover loosely with another kitchen towel. Repeat the process with the second piece of dough. Place both in a warm place to rise until about 1 1/2 times their size, 2 to 2 1/2 hours.
- About 20 minutes before baking, position an oven rack in the lower third of the oven, put a 4-quart Dutch oven and lid on the rack and preheat to 500 degrees F. When preheated, carefully transfer the hot Dutch oven to a heatsafe surface with oven mitts (leave the lid in the oven). Flip one round of dough over into the Dutch oven. Using a sharp knife, scissors or bread lame, score the top of the bread in a cross or desired pattern. Return to the oven, immediately cover with the lid and bake for 20 minutes. Lower the temperature to 425 degrees F, uncover and bake until dark brown, about 10 minutes more. Transfer the bread to a cooling rack to cool completely. Return the empty Dutch oven to the oven, raise the temperature to 500 degrees F and let heat for 10 minutes before repeating the baking process with the second dough round.
SOURDOUGH BREAD
Yes! You can make a tangy sourdough boule from scratch. Cooking it in a Dutch oven guarantees a delicious crunchy-chewy crust.
Provided by Food Network Kitchen
Time 16h
Yield 2 medium boules
Number Of Ingredients 8
Steps:
- For the levain: Combine the all-purpose flour, whole-wheat flour, water and starter in a medium bowl and mix to combine. Cover and let sit at room temperature until bubbly and increased in volume by about 20 percent, about 8 hours.
- For the dough: Add the all-purpose flour, water and whole-wheat flour to the bowl of a stand mixer fitted with a dough hook. Weigh out 7 ounces of the levain (about 1 cup) and add to the mixer (discard any remaining levain). Mix on low until a shaggy dough forms. Cover the bowl and let sit at room temperature for 30 minutes.
- Add the salt to the dough and mix on medium speed for 2 minutes; the dough should feel a bit sticky and wet but look smooth and very stretchy. Scrape the dough into a plastic or glass container about twice its size. Cover and let sit at room temperature until puffed, about 45 minutes.
- Put the dough on a floured work surface, flatten it gently, then fold in thirds like a business letter. Transfer it back to the container. Cover and let sit at room temperature for 45 minutes.
- Repeat the folding process one more time, transfer back to the container, cover and let sit at room temperature for another 45 minutes. After the third 45-minute rest, the dough should feel soft and pillowy; when pressed with a finger, it should leave an indentation that begins to spring back.
- Gently scrape the dough onto a lightly floured work surface. Divide in half using a bench scraper. Shape each piece loosely into a round by gently tucking the edges under. Cover with a kitchen towel and let rest for 30 minutes.
- Drape 2 kitchen towels into 2 medium (8-inch) bowls and dust very generously with flour. Dust the top of the dough rounds very lightly with flour and flip over using a bench scraper. Flatten one piece of dough into a circle, then fold the left and right sides of the dough over the center. Keeping tension in the dough, begin folding down from the top edge in 3 segments, sealing the bottom edge with the last fold. Loosely cup the dough and, using your hands and the tension between the board and the dough, pull the bread very slowly towards yourself while creating a taut ball. Gently flip the dough ball over and into one of the prepared bowls. Cover loosely with another kitchen towel. Repeat the process with the second piece of dough. Place both in a warm place to rise until about 1 1/2 times their size, 2 to 2 1/2 hours.
- About 20 minutes before baking, position an oven rack in the lower third of the oven, put a 4-quart Dutch oven and lid on the rack and preheat to 500 degrees F. When preheated, carefully transfer the hot Dutch oven to a heatsafe surface with oven mitts (leave the lid in the oven). Flip one round of dough over into the Dutch oven. Using a sharp knife, scissors or bread lame, score the top of the bread in a cross or desired pattern. Return to the oven, immediately cover with the lid and bake for 20 minutes. Lower the temperature to 425 degrees F, uncover and bake until dark brown, about 10 minutes more. Transfer the bread to a cooling rack to cool completely. Return the empty Dutch oven to the oven, raise the temperature to 500 degrees F and let heat for 10 minutes before repeating the baking process with the second dough round.
THE FRENCH BREAD
This French bread recipe has been perfected to my satisfaction - crunchy on the outside, and soft airiness on the inside. I hope you enjoy these stunning loaves!
Provided by Sam Nemati
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Time 2h5m
Yield 16
Number Of Ingredients 11
Steps:
- Place the sourdough starter, water, olive oil, salt, sugar, yeast, and flour in that order into the pan of a bread machine, set the machine on the dough cycle, and start the machine.
- After the machine has finished its cycle, turn the dough out onto a floured surface, and knead several times; mix in more flour if the dough is very sticky. Cut the dough in half, and roll each piece of dough out into a rectangle about 8 by 12 inches and 1/2-inch thick. Roll the rectangles into loaves the long way, pinch the seams, and taper and pinch the ends of the loaves.
- Line 2 baking sheets with parchment paper, and sprinkle paper with cornmeal. Place the loaves gently onto the prepared baking sheets, cover loosely with plastic wrap, and let rise in a warm place until doubled, about 30 minutes.
- Place a large baking stone onto the center rack of oven, and place a baking dish onto a lower rack. Preheat oven to 375 degrees F (190 degrees C). Carefully pour boiling water into the baking dish.
- Remove plastic wrap from loaves, and slash several 1/2-inch deep cuts into each loaf with a sharp knife. Whisk egg yolk and milk together in a small bowl until thoroughly mixed, and brush the loaves with the egg yolk mixture.
- Place the loaves into the preheated oven on top of the baking stone, and quickly spray the inside of the oven 4 or 5 times with a water-filled spray bottle. Shut oven door; wait 1 minute, and spray again; repeat twice more, spraying the oven 4 times with water at 1-minute intervals.
- Bake about 15 minutes, and remove the water-filled baking dish. Continue to bake until the bread is browned and the loaves make a hollow sound when thumped, about 15 more minutes. Remove bread to cool on racks.
Nutrition Facts : Calories 172.9 calories, Carbohydrate 34 g, Cholesterol 13.1 mg, Fat 1.3 g, Fiber 1.7 g, Protein 5.8 g, SaturatedFat 0.3 g, Sodium 155.3 mg, Sugar 1.6 g
SOURDOUGH BREAD FOR BEGINNERS RECIPE BY TASTY
Making sourdough bread can be intimidating, but this recipe is the perfect guide if you're ready to bake your first loaf of bread. The crust is crunchy, while the crumb is springy and delicious. The recipe calls for bread flour and whole wheat flour, but if you only have all-purpose flour, use 375 grams (1 ½ cups plus 2 tablespoons) water instead of 400 grams for the initial mix.
Provided by Katie Aubin
Categories Sides
Time 18h
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Autolyse: Add 400 grams of warm water and the sourdough starter to a medium bowl. Stir with a rubber spatula to dissolve the starter.
- Add the bread flour and whole wheat flour. Use a spatula or your clean hands to mix until combined and there are no dry spots. Cover with a clean cotton kitchen towel and let sit in a warm place for 60 minutes.
- Bulk fermentation: After resting the dough, add the salt and remaining 10 grams water. Use your hands to incorporate the salt, squishing the dough through your fingers to make sure it is evenly distributed.
- Set a bowl of water nearby. Once the salt is incorporated, dip your hand in the water to prevent sticking. Use your wet hand to stretch the dough from the edge of the bowl upwards, then fold toward the center. Repeat a total of 8 times, rotating the bowl slightly after each fold.
- After the folds, carefully lift the dough up, flip it over, place it back in the bowl and tuck the edges under the dough. Scrape down the edges of the bowl, then cover with the kitchen towel and let rest in a warm place for 60 minutes.
- Repeat the stretching and folding process 2 more times, waiting 60 minutes after each folding session before beginning again. You should see signs of fermentation in the form of an increase in volume and bubbles along the edges and top of the dough. Wait a little longer, up to 30 more minutes between folds, if you don't see those signs yet.
- Preshape: An hour after the final stretch and fold, dip your hands in the water. Think of the dough as the face of a clock. Slide your hands into the bowl at 3 o'clock and 9 o'clock. Partially lift the dough from the bowl and let it fold under itself. Rotate the bowl and repeat the lifting and fold under 5-6 times, until dough has begun to come together in a ball.
- Carefully lift the dough onto a clean surface. Lightly sprinkle the dough with the dusting flour. Using a bench scraper, or lightly floured hands, carefully rotate and drag the dough towards yourself along the surface, building tension until you have a round, taut ball of dough. Do not make the ball too tight, as it may tear. Lightly flour the dough, cover with the towel, and let rest for 30-40 minutes.
- Final shape: Dust a proofing basket or a medium bowl lined with a cotton towel lightly with flour.
- After 40 minutes, the dough should look relaxed and have spread out slightly. Lightly flour the top of the dough again. Using the bench scraper, or a silicone spatula and lightly floured hands, carefully flip the dough over, so the unfloured part is facing upwards.
- Think of the clock again. Fold in 12 o'clock towards the center, then 6 o'clock, 3 o'clock, and 9 o'clock, then each of the remaining 4 diagonal corners. Carefully transfer the dough, seam-side up, to the prepared proofing basket or bowl. Pinch the seams to ensure they are sealed. Cover the bowl with the towel.
- Final proof: Transfer the dough to the refrigerator to finish proofing overnight, 12-18 hours. If you want to bake the same day, leave at room temperature for 2-3 hours, then transfer to the refrigerator while you preheat the oven. (Overnight proofing is highly recommended!)
- When you are ready to bake, preheat the oven to 500°F (260°C). Place a Dutch oven or cast iron combo cooker in the oven while it preheats. Make sure your oven has come up to temperature before baking, at least 30 minutes.
- Prepare a piece of parchment paper about the size of the bottom of your baking vessel. Place the parchment over the proofing basket and gently flip the basket over so the dough drops onto the parchment.
- Carefully remove the baking vessel from the oven. Use the parchment paper to carefully lift the dough into the pan. Use a sharp paring knife or bread lame to slash the top of the dough a few times. This scoring will allow steam to escape. Cover the vessel with the lid and carefully place in the oven.
- Bake for 25 minutes, then remove the lid and reduce the oven temperature to 450°F (230°C). Continue baking for another 15-20 minutes, until the crust is amber brown.
- Remove the bread from the oven and carefully transfer to a wire rack. Check to make sure it is done baking by tapping on the bottom--you should hear a hollow sound. Though it may be tempting to dive right in, let the bread cool completely, at least 2 hours, before slicing with a serrated knife.
- Store the loaf cut-side down on a cutting board, or in a plastic bag. You can freeze the whole loaf, or pre-slice, then freeze and pull out slices as needed.
- Notes: If you are using all-purpose flour, use 375 grams of water instead of 400 grams of water for the initial mix. If you don't have a Dutch oven or cast iron combo cooker, you could bake in a cast iron skillet, a pizza stone or a sheet pan, uncovered. You could also bake the bread in a greased 9 x 5-inch (22 x 12 cm) loaf pan (place the bread in the pan seam-side down instead of in a proofing basket.) Bake at 475°F (240°C) for 40-45 minutes, until amber brown. Reduce the oven temperature for the last 20 minutes of baking if the bread is getting too dark on top. The bread won't look as shiny and have as crispy of a crust, but will taste just as good!
- Enjoy!
SAN FRANCISCO SOURDOUGH BREAD
Use a good sourdough starter, one you have tended to, for best flavor.
Provided by Donna
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Yield 24
Number Of Ingredients 10
Steps:
- In a large bowl, combine 1 cup flour, sugar, salt, and dry yeast. Add milk and softened butter or margarine. Stir in starter. Mix in up to 3 3/4 cups flour gradually, you may need more depending on your climate.
- Turn dough out onto a floured surface, and knead for 8 to 10 minutes. Place in a greased bowl, turn once to oil surface, and cover. Allow to rise for 1 hour, or until doubled in volume.
- Punch down, and let rest 15 minutes. Shape into loaves. Place on a greased baking pan. Allow to rise for 1 hour, or until doubled.
- Brush egg wash over tops of loaves, and sprinkle with chopped onion.
- Bake at 375 degrees F (190 degrees C) for 30 minutes, or till done.
Nutrition Facts : Calories 145.2 calories, Carbohydrate 26.4 g, Cholesterol 11.2 mg, Fat 2 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 0.5 g, Sodium 266.6 mg, Sugar 2.6 g
SAN FRANCISCO STYLE SOURDOUGH FRENCH BREAD
Make and share this San Francisco Style Sourdough French Bread recipe from Food.com.
Provided by Pa. Hiker
Categories Sourdough Breads
Time 5h10m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- In a large mixing bowl dissolve yeast in warm water, mix with starter.
- Add 3 cups flour, sugar and salt, stir vigorously 2 or 3 minutes.
- Cover with a cloth, set in warm place and let rise 1-1/2 to 2 hours or until doubled in size.
- Mix baking soda with 1 cup of remaining flour and stir in, the dough should be stiff.
- Turn out onto a floured surface and begin kneading.
- Add the remaining 1 cup of flour or more if needed to control stickiness.
- Knead until satiny, between 5 and 10 minutes.
- Shape into 2 oblong loaves or 1 large round loaf, place on lightly greased cookie sheet.
- Cover with a cloth, set in warm place free from drafts and let rise 1 to 2 hours or until nearly doubled in size.
- Before baking, brush outside with water and make diagonal slashes across the top with a sharp single-edge razor blade.
- Put a shallow pan of hot water in the bottom of the oven.
- Bake at 400° F for 45 minutes or until the crust is a medium dark brown.
CHEF JOHN'S SOURDOUGH BREAD
Making your own sourdough bread does take a while, but the amount of actual work is minimal--and the bread you'll get is spectacular! See the footnote link to how to make the sourdough starter.
Provided by Chef John
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Time 21h35m
Yield 8
Number Of Ingredients 6
Steps:
- Measure out starter into a bowl. Add water, salt, and bread flour. Mix until ingredients are well blended into a very sticky dough. Cover with aluminum foil; let rest 4 hours at 70 to 75 degrees F (22 degrees C).
- With wet hands, fold dough over on itself 3 or 4 times. Cover with foil and allow dough to ferment for 2 more hours.
- Generously dust a bread form with rice flour (see Chef's Note for banneton substitution).
- Scrape dough out onto a lightly floured work surface (you can use bread flour or all-purpose flour). Shape into a ball with a smooth, unbroken surface, using just enough flour on the surface to keep it from sticking. Transfer smooth-side down to banneton. Pinch together the rougher edges of the surface toward the center to smooth them and maintain the round ball shape.
- Cover and refrigerate 12 hours to slow the fermentation process.
- Remove loaf from the refrigerator and let it rise in a warm spot until the dough springs slowly back and retains a slight indentation when poked gently with a finger, about 3 to 5 hours.
- Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.
- Dust surface of dough with flour. Gently invert banneton over the baking sheet and transfer dough onto parchment paper. Gently brush off excess rice flour. Score the top of the dough about 1/8-inch deep with a sharp knife to create a shallow slit running across the center. Mist entire surface lightly with water.
- Bake in the center of preheated oven until beautifully browned, 25 to 30 minutes.
- Transfer to a rack to cool completely (do not slice loaf while it is still warm).
Nutrition Facts : Calories 204.8 calories, Carbohydrate 41.2 g, Cholesterol 0.1 mg, Fat 0.9 g, Fiber 1.5 g, Protein 6.9 g, SaturatedFat 0.1 g, Sodium 404.8 mg, Sugar 0.4 g
SOURDOUGH FRENCH BREAD
Make and share this Sourdough French Bread recipe from Food.com.
Provided by Jellyqueen
Categories Breads
Time 25m
Yield 2 loaves, 18 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve yeast in warm water.
- Add the rest of the ingredients.
- Mix and knead lightly and return to the bowl to rise until double.
- Turn out onto floured board and divide dough into two parts.
- Shape dough parts into oblongs and then roll them up tightly, beginning with one side.
- Seal the outside edge by pinching and shape into size wanted.
- Place loaves on greased baking sheet and let rise until double again.
- Make diagonal cuts on top of loaves with razor blade or VERY SHARP knife and brush lightly water for crisp crust.
- Bake at 400 degrees F for about 25 minutes, or until brown and done.
- NOTE:
- Also note the the serving sizes in all of these recipes is guesstamate.
- It all depends on the serving size you select.
Nutrition Facts : Calories 138.2, Fat 2.1, SaturatedFat 0.4, Cholesterol 0.9, Sodium 263, Carbohydrate 25.7, Fiber 0.9, Sugar 1.5, Protein 3.6
SOURDOUGH FRENCH BREAD
Make and share this Sourdough French Bread recipe from Food.com.
Provided by Nimz_
Categories Sourdough Breads
Time 3h40m
Yield 2 loaves of bread
Number Of Ingredients 9
Steps:
- In a Kitchen Aide mixing bowl dissolve yeast in warm water and let sit for 5-8 minutes.
- Add sourdough starter, olive oil, salt, garlic powder and cheese.
- With the paddle of the mixer, mix until well combined.
- Change to the dough hook.
- Add 4 cups of flour and knead for 7-8 minutes. (Add additional flour as needed).
- Coat a large bowl with olive oil.
- Turn the dough into the bowl and turn to coat.
- Cover and let sit until doubled in size (about an hour).
- Turn dough out onto a floured surface.
- Cut dough in half and roll out into an oval shape about 9X12.
- Beginning at the bottom edge, roll up and pinch seam
- Spray a baking sheet with cooking spray and sprinkle with cornmeal.
- Place the loaves on the sheet, seam side down.
- Make shallow slashes on top of the loaves with a sharp knif or razor blade.
- Cover and let rise until about double (about 30-40 minutes).
- Heat oven to 375.
- Place bread in the oven and spray the sides of the oven and the bread with water.
- Repeat this every 5 minutes for the first 15 minutes.
- Continue baking for another 20-25 minutes or until golden brown.
- Remove and cool on wire racks.
Nutrition Facts : Calories 1202.4, Fat 23.9, SaturatedFat 10, Cholesterol 44, Sodium 1937.8, Carbohydrate 195.2, Fiber 8, Sugar 1.1, Protein 47
SOURDOUGH FLATBREAD
I created this flatbread recipe when I ran out of yeast. The sourdough starter gives it a sharp taste, almost like cheese crackers. It's great for appetizers like bruschetta.
Provided by Rachel CM
Categories Bread Quick Bread Recipes
Time 45m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking sheet.
- Mix 2 cups of flour and salt together in a large mixing bowl. Add sourdough starter, egg, and vegetable oil. Mix well. Add remaining flour as needed. Dough should not be very sticky; if it comes out sticky, add more flour as needed, until it reaches a consistency that can be easily kneaded.
- Knead dough until smooth, 5 to 8 minutes.
- Roll dough out until it is fairly thin, roughly 1/4 inch. Place dough on the prepared baking sheet.
- Bake in the preheated oven until golden brown, about 30 minutes.
Nutrition Facts : Calories 130.7 calories, Carbohydrate 23.8 g, Cholesterol 15.6 mg, Fat 1.9 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 0.4 g, Sodium 203.3 mg, Sugar 0.4 g
EASY SOURDOUGH FRENCH BREAD
This is a good sourdough bread for those of us who don't want to wait to make a traditional "starter." The vinegar, ginger and sour cream make it sour. I hope you enjoy it.
Provided by Linda
Categories Yeast Breads
Time 2h35m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- In large bowl, combine 1 1/2 cups flour and remaining dry ingredients.
- Add water, sour cream and vinegar and beat well.
- Stir in additional 2-2 1/2 cups flour until dough pulls away from sides of bowl.
- On floured surface, knead in 1/2-1 cup additional flour until dough is smooth and elastic, about 5 minutes.
- Place dough in greased bowl, turning to grease top.
- Cover and let rise for 25-35 minutes in a warm place.
- Grease large cookie sheet.
- Punch down dough and let it rest on counter, covered with an inverted bowl, for 15 minutes.
- Divide dough in half.
- Roll each half to a 14" x 8" rectangle.
- Starting with long side, roll up and pinch edges firmly to seal.
- Taper ends a little, to look like typical French bread.
- Place seam side down on prepared cookie sheet.
- Cover and let rise in a warm place until doubled, about 15 minutes.
- Meanwhile, heat oven to 375 degrees.
- Bake bread for 25 minutes.
- In a small bowl, beat egg white and water.
- Brush over partially baked bread.
- Return to oven and bake an additional 5-10 minutes until golden brown and loaves sound hollow when tapped.
- Immediately remove from cookie sheet and cool.
Nutrition Facts : Calories 1272.3, Fat 28.1, SaturatedFat 15.6, Cholesterol 50.6, Sodium 2431.6, Carbohydrate 213, Fiber 11.5, Sugar 7.3, Protein 39.9
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