Sourdough French Bread
Total TimePrep: 15 min. + rising Bake: 20 min.
Makes2 loaves (10 slices each)
This is a very easy recipe. I will definitely be making it again. The only issue I had was it didn't want to brown I ended up baking it for an additional 13 min. Maybe next time I'll try a egg wash rather then the water & corn starch. It is still delicious ??????
Know one is forcing you to make it Sarah. I have several times and not only does the yeast make it a timesaver. It comes out perfectly and delicious every time! Great with herbs or kalmata olives.
I’ll make this bread soon but I need to say to Sarah that sourdough is also a flavor for your bread and you CAN use yeast for a shorter rise time.
This is so good. I followed the suggestions to increase the starter and make the starter mixture the night before, then add sour salt with the salt. I made a round loaf in a dutch oven, baking it 20 minutes covered and then another 20 uncovered, then turned off the oven and cracked the door to let it cool awhile before turning it out on the rack. My daughter says I can't it again as she can't stay out of it. It would have been even better we'd been able to wait for it to cool entirely.
This recipe is perfect if you want a mild sour dough taste. When I want a stronger tang I like to add 3/4 tsp of citric acid along with the salt in the recipe, and I increase the amount of starter to 3/4th a cup-1 cup. I also let dough rise for an additional hour during both rising times.
This is the best tasting French bread with a fairly simple recipe. My kids keep asking me to make it again and again with my husband nodding In agreement. Plus I get 2 loaves out of it. I will never buy store bread again. Just follow the recipe and it’s perfect every time.
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First time I have made this recipe. I adjusted as follows: 1. I mixed: 240 grams of flour 280 grams of water 56 grams sourdough starter the night before as someone suggests below. In the morning, I mixed the remainder of the ingredients. [be sure to remember to subtract the ingredients used overnight.] 2. I used Bread Machine [instant yeast] as that is what I have on hand. To use the Bread Machine yeast, I reduced the amount of yeast by 25% - that measures out to 9.46 grams of Bread Machine yeast; 3. I added that to the remaining dry ingredients [270 grams flour, 2T sugar, 2t salt, 2T canola oil. I heated the remaining 112 grams of water and added that to the mixture]. I added all of that to the sourdough starter/flour-water mix I had prepared the night before. I mixed everything in my KitchenAid mixer with dough hook. I likely added about another cup of flour to get the mixture to form into a soft ball. [otherwise too sticky.] Where I could convert from volume measurement to weight measurement I did. 4. Also as someone suggested below, I had a pan of water in the oven to be able to get a great crust. Looks amazing and tastes as great as it looks!!
The best French bread I think I’ve ever had. Super easy, thank you!
I simply followed the very easy recipe and to my great satisfaction I enjoyed two loaves of delicious sourdough french bread. The only thing I did differently was to put a pan of water in the bottom of the oven, which I learned is important to get that great crunchy crust. My loaves look stunning and the taste lives up to how they look. This recipe will go to my "top three" recipe file! You've GOT to try this!