Sourdough French Bread
Total TimePrep: 15 min. + rising Bake: 20 min.
Makes2 loaves (10 slices each)
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.
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!
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 :)
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!!
I love this recipe-the bread turned out quite dense and chewy. Will make this again!!
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.
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!