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French Bread Recipe With Sourdough Starter

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Turnips 2 Tangerines Classic Sourdough French Bread
Turnips 2 Tangerines Classic Sourdough French Bread from www.turnips2tangerines.com

Description

Homemade French bread is a classic that never goes out of style. This recipe incorporates the tangy flavor of sourdough starter to create a delicious and unique twist on a traditional recipe. The crust is crispy and golden, while the inside is soft and chewy - the perfect combination for any bread lover.

Prep Time

30 minutes

Cook Time

30 minutes

Ingredients

  • 1 cup of sourdough starter
  • 2 cups of lukewarm water
  • 1 tablespoon of active dry yeast
  • 1 tablespoon of salt
  • 5 cups of bread flour

Equipment

  • Stand mixer with dough hook attachment
  • Baking sheet
  • Parchment paper
  • Pastry brush
  • Bread knife

Method

  1. In a large mixing bowl, combine the sourdough starter, water, yeast, and salt. Stir until well combined.
  2. Gradually add in the bread flour, mixing until a smooth dough forms.
  3. Knead the dough for 10-15 minutes, until it becomes smooth and elastic.
  4. Place the dough in a large greased bowl and cover with a clean towel. Allow the dough to rise for 2-3 hours, or until it has doubled in size.
  5. Punch down the dough and divide it into two equal portions. Shape each portion into a long, thin loaf and place on a baking sheet lined with parchment paper.
  6. Cover the loaves with a clean towel and allow them to rise for an additional hour.
  7. Preheat the oven to 425°F.
  8. Using a sharp bread knife, make several diagonal slashes across the top of each loaf.
  9. Brush the loaves with water using a pastry brush.
  10. Bake the loaves for 25-30 minutes, or until they are golden brown and sound hollow when tapped.
  11. Remove the loaves from the oven and allow them to cool on a wire rack before slicing and serving.

Notes

For best results, make sure your sourdough starter is active and bubbly before using it in this recipe. If your starter is not very active, consider feeding it a few times in the days leading up to when you plan to make the bread.

Nutrition Info

One serving (1/12 of the recipe) contains approximately:
  • Calories: 190
  • Carbohydrates: 38g
  • Protein: 6g
  • Fat: 1g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 390mg
  • Potassium: 74mg
  • Fiber: 2g
  • Sugar: 0g

Recipe FAQ

Can I make this recipe without a stand mixer?

Yes, you can knead the dough by hand if you don't have a stand mixer. It will take longer, but the end result will be the same.

Do I have to use bread flour?

Bread flour is recommended for this recipe because it has a higher protein content than all-purpose flour, which helps create a chewy texture. However, you can use all-purpose flour if you don't have bread flour on hand.

Can I freeze the bread?

Yes, you can freeze the bread for up to 3 months. To thaw, simply leave it at room temperature for a few hours or reheat it in the oven.

Recipe Tips

  • Make sure your water is lukewarm, not hot. Hot water can kill the yeast and prevent the dough from rising.
  • Use a thermometer to check the temperature of your water and make sure it is between 105°F and 110°F.
  • Don't skip the step of brushing the loaves with water before baking. This helps create a crispy crust.
  • To create steam in the oven and help the loaves rise, place a baking dish filled with water on the bottom rack of the oven while the bread is baking.
  • For an extra crusty loaf, place a pan of hot water in the bottom of the oven when you preheat it. This will create steam and help the crust develop.

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