Today I wanted to make some sourdough french bread but could not find a recipe
that was not unbelievable complicated, so I sort of made this one up as I went
At the risk of sounding boastful, I must say the product was delicious (this is
verified by a wife, 2 daughters and the neighbors down the road) ::)).
If you have some starter on hand, give it a try. Good!!
* Exported from MasterCook *
Bill's Sourdough French Bread
Recipe By : Bill Hatcher <firstname.lastname@example.org>
Serving Size : 12 Preparation Time :4:30
Categories : Breads Sourdough
To/From Breadlist To/From Eat-L
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 c all-purpose flour -- more if needed
4 1/2 tsp yeast
1 tbsp sugar
1 tbsp salt
1 c water -- very warm (120F)
2 c sourdough starter -- room temperature
1 tbsp oil
1 egg white
Feed your starter at least 12 hours before making bread.
Combine 2 1/2 cups of the flour, yeast, sugar and salt in a large bowl. Add
water, oil and starter and beat 3 minutes with an electric mixer.
Work in additional flour by hand until dough can be handled. Amount will vary,
depending on consistency of starter used. Decant dough to a lightly floured
board and knead until smooth, satiny and elastic, about 10 mintues,working in
additional flour in small amounts as needed to keep dough from sticking to board
Place in a large, oiled bowl, turning once to coat dough ball; cooking spray
works well for this. Cover with plastic wrap and allow to rise in a warm place
until doubled, about 1 to 1 1/2 hours.
Punch dough down and divide into either 2 or 4 pieces, depending on size of
loaves desired. Cover and let rest 10 minutes.
Roll each piece out into a rectangle and roll up from long side, pinching seam
closed and tapering ends. Place loaves, seam side down, either in baguette
pans or on a baking sheet which has been oiled and sprinkled with cornmeal.
Gash top 1/4 inch deep either along the length or diagonally every 2 or 3
inches. Beat egg white with 1 tbsp water until frothy and brush loaves with it.
Cover and let rise in warm place until doubled, about 1 hour.
Bake at 375F 20 mintues, then brush again with egg white and bake an additional
Remove from pans and cool on wire racks.
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Southampton County, Virginia, USA