Sourdough French Bread
Total TimePrep: 15 min. + rising Bake: 20 min. + cooling
Makes2 loaves (10 slices each)
- 1 package (1/4 ounce) active dry yeast
- 1-3/4 cups warm water (110° to 115°)
- 1/4 cup Sourdough Starter
- 2 tablespoons canola oil
- 2 tablespoons sugar
- 2 teaspoons salt
- 4-1/4 cups all-purpose flour
- CORNSTARCH WASH:
- 1/2 cup water
- 1-1/2 teaspoons cornstarch
- In a large 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 ball.
- Turn onto a floured surface; gently knead 20-30 times (dough will be slightly sticky). Place in a greased bow, turning once to grease top. Cover and let rise in a warm place until doubled, about 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 two greased baking sheets; tuck ends under. Cover and let rise until doubled, about 30 minutes.
- With a sharp knife, make four shallow diagonal slashes across top of each loaves. 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 the remaining cornstarch wash. Bake until lightly browned, 5-10 minutes. Remove from pans to wire racks to cool.
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Jan 1, 2019
Brilliant recipe - I have made french bread before but the dough was through my bread maker (which broke). I followed the directions to make the dough and left it to rise for 1 1/2 hours - only I didn't knead it with flour - instead I used a wooden spatula and left it in the bowl - I covered that with a plate. 1 1/2 hours later I am laughing - apparently I miscalculated the rise - the plate was lifted up an inch over the top. I went through adding flour, dividing, and rolling out - only for one loaf I sprinkled it with dark cocoa powder (unsweetened), then rolled it up. For the second loaf I rolled it out, then added raisins (about 1/2 cup) using the rolling pin I gently pushed them into the dough - followed with a sprinkle of Cinnamon. My loafs are rising at the moment and will hit the oven shortly - looking forward to seeing how they do. My next loafs will be with Rosemary (I have fresh bushes and will need to dry out some leaves) yum - can't wait to try the breads :)
Dec 11, 2018
This is my go bread recipe. I've made it following the recipe exactly and it is really great. I've now tweaked it just a little and add 2/3 c of starter now to get more of that sourdough flavor. I've also added rosemary to this recipe and it was amazing! Thank you for sharing this recipe!!
Mar 19, 2018
I love this recipe-the bread turned out quite dense and chewy. Will make this again!!
Sep 10, 2017
Excellent... here's a good way to take it up a notch with the sourdough flavor. The evening before you make the bread, Mix 2 cups of the flour and 1 and 1/4 cups of the water with the sourdough and leave it on the counter. The next day, mix the rest of the ingredients as provided in the recipe remembering to reduce the flour and water by the amount used the day before. To take it up a notch more, add 1 Tablespoon of dried rosemary to the dough. I also follow Ken Forkish's suggestion and instead of scoring the dough, turn the dough seam side up... it does the exact same thing as scoring without having to worry about the size, depth and number of scores.
Jan 29, 2017
Ah! Here's the recipe I searched for and didn't find, as mentioned in my comment about the recipe for Sour Dough Starter. Great ... gonna do this asap!
Apr 6, 2015
I liked this bread -my first try at sourdough. However next time I will add more starter because I expected the bread to be more 'sour'. I added more flour as suggested, used a total of 4-3/4 cups and it turned out really nice!
Jun 23, 2014
There is not enough flour for this amount of liquid. The dough is way to sticky.
Sep 13, 2013
Terrific recipe. A little sticky but fun to make. My husband loved it.
Aug 26, 2013
I never dreamed that I could actually make this. I am a novice bread baker. It took me 8 times over 30 years to make croissants work. This was awesome.
Aug 12, 2013
LOVED IT. USED BEAN STOCK IN PLACE OF WATER FOR MORE FLAVOR AND NUTRIENTS. ALSO SUBSTITUTED EGG WHITE FOR CORNSTARCH, AND USED BREAD FLOUR FOR HALF THE FLOUR.UPDATE: ADDED 3 TBS. VITAL WHEAT GLUTEN AND USED 1 CUP OF RYE FLOUR. THIS BREAD GETS BETTER EVERY TIME I BAKE IT, WHICH IS NOW AT LEAST ONCE A WEEK. WE CAN'T STOP EATING IT!!!