Sourdough French Bread
Ingredients
******* Basic Bread Machine *******
3/4 cup warm water
1/2 cup sourdough starter
3 cups bread flour
1 teaspoon sugar
1 teaspoon salt
1 1/2 teaspoons active dry yeast
1/2 cup sourdough starter
3 cups bread flour
1 teaspoon sugar
1 teaspoon salt
1 1/2 teaspoons active dry yeast
******* Stone Baked Alternate *******
1 large egg white
1 tablespoon water
cornmeal
vegetable oil
1 tablespoon water
cornmeal
vegetable oil
Directions
******* Basic Bread Machine *******
Place ingredients for Basic Recipe in Bread Machine according to manufacturers recommended order. Set to French Bread cycle and Start. Remove and cool on rack.
******* Stone Baked Alternate *******
(Pictured Above)
(Pictured Above)
Pre-heat baking stone in oven set to 375 degrees F.
Prepare as above but set to dough cycle. (French Bread Cycle can be used and will give a double rise, but don't forget to remove dough before third rise or bake stage. With a Regal Bread maker, this is 1 Hour 20 Minutes.)
When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Roll dough into a 15"x10" rectangle. Beginning at the long end, roll up tightly as for jelly roll. Pinch seams and ends to seal. Taper ends by gently rolling back and forth.
Place loaf on pizza paddle sprinkled with corn meal. Lightly brush loaf with oil. Cover with damp towel and let rise in warm, draft-free place until almost doubled in size, (25-30 minutes). With a sharp knife, make one long slash about 14" deep almost the entire length of the loaf). Lightly beat egg white and 1 Tablespoon of water; brush some of egg white mixture over top of loaf.
Slide loaf from paddle onto stone and bake at 375 degrees for F for 20 minutes. Brush again with remaining mixture. Rotate loaf for even browning. Continue baking on stone until golden brown and bread sounds hollow when tapped, (10-15 minutes).
Prepare as above but set to dough cycle. (French Bread Cycle can be used and will give a double rise, but don't forget to remove dough before third rise or bake stage. With a Regal Bread maker, this is 1 Hour 20 Minutes.)
When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Roll dough into a 15"x10" rectangle. Beginning at the long end, roll up tightly as for jelly roll. Pinch seams and ends to seal. Taper ends by gently rolling back and forth.
Place loaf on pizza paddle sprinkled with corn meal. Lightly brush loaf with oil. Cover with damp towel and let rise in warm, draft-free place until almost doubled in size, (25-30 minutes). With a sharp knife, make one long slash about 14" deep almost the entire length of the loaf). Lightly beat egg white and 1 Tablespoon of water; brush some of egg white mixture over top of loaf.
Slide loaf from paddle onto stone and bake at 375 degrees for F for 20 minutes. Brush again with remaining mixture. Rotate loaf for even browning. Continue baking on stone until golden brown and bread sounds hollow when tapped, (10-15 minutes).
©2015 HansRich Productions
