Thursday, May 20, 2010

Sourdough French Bread

I wouldn't be here if I didn't LOVE a new recipe!  This one is new to me.  I tried it yesterday and we were all pleased with the results.  The photo shows the difference between a loaf with an egg wash (on the right) and one without.  The egg wash gives a more elastic crust.

Sourdough French Bread
In a mixer fitted with a dough hook, mix together:
4 c. flour
2 Tbsp. yeast (rapid rise)
6 Tbsp. sugar
4 tsp. salt

Add 4 c. hot water and mix.
Add 2 c. sourdough starter and mix
Add 4 c. flour and begin kneading, adding more flour until dough becomes elastic and not sticky to the touch.  It will clean the mixing bowl and form a ball around the dough hook.  Let rise 1 hour.  Punch down.

Flour a surface, I used my cutting board, and turn dough out onto it.  Cut dough into thirds.  Flour your hands and pinch and pull each third into a long loaf.  Place on a greased baking sheet which has been sprinkled with a little cornmeal. Let rise 20 min.  At this point you can egg wash if you like: beat one egg white and 1 Tbsp. water together, brush on the loaves with a pastry brush, slash the top of the loaf diagonally a few times and bake at 350 for 25-30 min. or until golden brown.  On the loaf without the egg wash, I spread some butter over it while it was hot.


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