Authentic Sourdough French Bread

[Albert Sailhorst]

This is my homemade Sourdough French Bread, that I made to go with the 15 Bean Soup that I will be cooking at our upcoming Civil War reenactment in Hopkinton, IA. Recipe for the bread and Sourdough Starter are below pic.
Thanks!



Sourdough French Bread

(Makes 2 Loaves)


 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
 1 teaspoon salt
 4-1/4 cups all-purpose flour

CORNSTARCH WASH:
 1/2 cup water
 1-1/2 teaspoons cornstarch



· In a large mixing 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 dough.
· Turn onto a floured surface; knead gently 20-30 times (dough will be slightly sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, 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 2 greased baking sheets; tuck ends under. Cover and let rise until doubled, about 30 minutes.
· With a sharp knife, make 4 shallow diagonal slashes across top of each loaf. 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 remaining cornstarch wash. Bake until lightly browned, 5-10 minutes. Remove from pans to wire racks to cool.
Sourdough Starter

• 2 cups all purpose flour
• 1 teaspoon salt
• 3 Tablespooon sugar
• 1 Tablespooon dry yeast
• 2 cups lukewarm water 105-110 degrees

• Combine the flour, salt, sugar and dry yeast in a bowl or a large jar. Add lukewarm water, stirring as you go. (water temp: about 110 degrees F).
• Continue mixing until you create a thick paste. Cover your container with a dish towel and set in a warm place overnight.
• Stir the mixture a few times a day for two to three days. When you go to stir the mixture, look for some bubbles. You may see where the dough has risen and fallen along the side of the bowl or jar.
  
• You may see a liquid that has separated and risen to the top. That's okay, just stir it in.

Day 2

• Add ½ cup water and ½ cup flour. Stir and recover with a dish towel.

Day 3

• After a few days, the starter is ready and you can use it in recipes! Store in the refrigerator.

Weekly

• You'll need to feed your starter on a regular basis. Discard ½ cup to a cup of the starter. Add ½ cup water and ½ cup flour to your starter each week. Stir to incorporate.

Notes:
Water temperature: You'll want the temperature to be warmer than room temperature, so about 105 -110 degrees. If the water is too hot, it will kill the yeast. Too cool, and it won't activate and do it's wonderful magic.

 

[RaggedAssSecond]

This is my homemade Sourdough French Bread, that I made to go with the 15 Bean Soup that I will be cooking at our upcoming Civil War reenactment in Hopkinton, IA. Recipe for the bread and Sourdough Starter are below pic.
Thanks!

View attachment 551824

Sourdough French Bread

(Makes 2 Loaves)


 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
 1 teaspoon salt
 4-1/4 cups all-purpose flour

CORNSTARCH WASH:
 1/2 cup water
 1-1/2 teaspoons cornstarch



· In a large mixing 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 dough.
· Turn onto a floured surface; knead gently 20-30 times (dough will be slightly sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, 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 2 greased baking sheets; tuck ends under. Cover and let rise until doubled, about 30 minutes.
· With a sharp knife, make 4 shallow diagonal slashes across top of each loaf. 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 remaining cornstarch wash. Bake until lightly browned, 5-10 minutes. Remove from pans to wire racks to cool.
Sourdough Starter

• 2 cups all purpose flour
• 1 teaspoon salt
• 3 Tablespooon sugar
• 1 Tablespooon dry yeast
• 2 cups lukewarm water 105-110 degrees

• Combine the flour, salt, sugar and dry yeast in a bowl or a large jar. Add lukewarm water, stirring as you go. (water temp: about 110 degrees F).
• Continue mixing until you create a thick paste. Cover your container with a dish towel and set in a warm place overnight.
• Stir the mixture a few times a day for two to three days. When you go to stir the mixture, look for some bubbles. You may see where the dough has risen and fallen along the side of the bowl or jar.
• You may see a liquid that has separated and risen to the top. That's okay, just stir it in.

Day 2

• Add ½ cup water and ½ cup flour. Stir and recover with a dish towel.

Day 3

• After a few days, the starter is ready and you can use it in recipes! Store in the refrigerator.

Weekly

• You'll need to feed your starter on a regular basis. Discard ½ cup to a cup of the starter. Add ½ cup water and ½ cup flour to your starter each week. Stir to incorporate.

Notes:
Water temperature: You'll want the temperature to be warmer than room temperature, so about 105 -110 degrees. If the water is too hot, it will kill the yeast. Too cool, and it won't activate and do it's wonderful magic.

Interesting recipe @Albert Sailhorst, thank you for sharing it. I will have to try it.

 

[Albert Sailhorst]

Interesting recipe @Albert Sailhorst, thank you for sharing it. I will have to try it.

Please let us know how it turns out!
Thanks!

 

[G Low]

This is my homemade Sourdough French Bread, that I made to go with the 15 Bean Soup that I will be cooking at our upcoming Civil War reenactment in Hopkinton, IA. Recipe for the bread and Sourdough Starter are below pic.
Thanks!

View attachment 551824

Sourdough French Bread

(Makes 2 Loaves)


 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
 1 teaspoon salt
 4-1/4 cups all-purpose flour

CORNSTARCH WASH:
 1/2 cup water
 1-1/2 teaspoons cornstarch



· In a large mixing 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 dough.
· Turn onto a floured surface; knead gently 20-30 times (dough will be slightly sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, 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 2 greased baking sheets; tuck ends under. Cover and let rise until doubled, about 30 minutes.
· With a sharp knife, make 4 shallow diagonal slashes across top of each loaf. 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 remaining cornstarch wash. Bake until lightly browned, 5-10 minutes. Remove from pans to wire racks to cool.
Sourdough Starter

• 2 cups all purpose flour
• 1 teaspoon salt
• 3 Tablespooon sugar
• 1 Tablespooon dry yeast
• 2 cups lukewarm water 105-110 degrees

• Combine the flour, salt, sugar and dry yeast in a bowl or a large jar. Add lukewarm water, stirring as you go. (water temp: about 110 degrees F).
• Continue mixing until you create a thick paste. Cover your container with a dish towel and set in a warm place overnight.
• Stir the mixture a few times a day for two to three days. When you go to stir the mixture, look for some bubbles. You may see where the dough has risen and fallen along the side of the bowl or jar.
• You may see a liquid that has separated and risen to the top. That's okay, just stir it in.

Day 2

• Add ½ cup water and ½ cup flour. Stir and recover with a dish towel.

Day 3

• After a few days, the starter is ready and you can use it in recipes! Store in the refrigerator.

Weekly

• You'll need to feed your starter on a regular basis. Discard ½ cup to a cup of the starter. Add ½ cup water and ½ cup flour to your starter each week. Stir to incorporate.

Notes:
Water temperature: You'll want the temperature to be warmer than room temperature, so about 105 -110 degrees. If the water is too hot, it will kill the yeast. Too cool, and it won't activate and do it's wonderful magic.

Looks good,@Albert Sailhorst make extra for an oyster poor boy sandwich with home grown tomatoes .

 

[Albert Sailhorst]

Looks good,@Albert Sailhorst make extra for an oyster poor boy sandwich with home grown tomatoes .

THAT sounds great!

 

[donna]

I love sourdough bread. Looks like great recipe.

 

[G Low]

After all that work I would not turn it down and if I did, I wouldn't expect another invitation.@Albert sailhorst is always cooking up something good.

 

[G Low]

Looks good,@Albert Sailhorst make extra for an oyster poor boy sandwich with home grown tomatoes .

@Albert Sailhorst Finally got my oyster poor boy sandwich with my home grown tomatoes .

 

[Albert Sailhorst]

After all that work I would not turn it down and if I did, I wouldn't expect another invitation.@Albert sailhorst is always cooking up something good.

Thanks!

 

[Albert Sailhorst]

@Albert Sailhorst Finally got my oyster poor boy sandwich with my home grown tomatoes .View attachment 552979

Man, I wish I had one! Enjoy!

 

[G Low]

Man, I wish I had one! Enjoy!

I made me some spicy mayonnaise with blackened seasoning and red pepper.Delicious I needed a Moscow mule with your great ginger beer.

 

[Albert Sailhorst]

I made me some spicy mayonnaise with blackened seasoning and red pepper.Delicious I needed a Moscow mule with your great ginger beer.

Sounds like a plan to me!

 

[KianGaf]

This is my homemade Sourdough French Bread, that I made to go with the 15 Bean Soup that I will be cooking at our upcoming Civil War reenactment in Hopkinton, IA. Recipe for the bread and Sourdough Starter are below pic.
Thanks!

View attachment 551824

Sourdough French Bread

(Makes 2 Loaves)


 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
 1 teaspoon salt
 4-1/4 cups all-purpose flour

CORNSTARCH WASH:
 1/2 cup water
 1-1/2 teaspoons cornstarch



· In a large mixing 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 dough.
· Turn onto a floured surface; knead gently 20-30 times (dough will be slightly sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, 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 2 greased baking sheets; tuck ends under. Cover and let rise until doubled, about 30 minutes.
· With a sharp knife, make 4 shallow diagonal slashes across top of each loaf. 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 remaining cornstarch wash. Bake until lightly browned, 5-10 minutes. Remove from pans to wire racks to cool.
Sourdough Starter

• 2 cups all purpose flour
• 1 teaspoon salt
• 3 Tablespooon sugar
• 1 Tablespooon dry yeast
• 2 cups lukewarm water 105-110 degrees

• Combine the flour, salt, sugar and dry yeast in a bowl or a large jar. Add lukewarm water, stirring as you go. (water temp: about 110 degrees F).
• Continue mixing until you create a thick paste. Cover your container with a dish towel and set in a warm place overnight.
• Stir the mixture a few times a day for two to three days. When you go to stir the mixture, look for some bubbles. You may see where the dough has risen and fallen along the side of the bowl or jar.
• You may see a liquid that has separated and risen to the top. That's okay, just stir it in.

Day 2

• Add ½ cup water and ½ cup flour. Stir and recover with a dish towel.

Day 3

• After a few days, the starter is ready and you can use it in recipes! Store in the refrigerator.

Weekly

• You'll need to feed your starter on a regular basis. Discard ½ cup to a cup of the starter. Add ½ cup water and ½ cup flour to your starter each week. Stir to incorporate.

Notes:
Water temperature: You'll want the temperature to be warmer than room temperature, so about 105 -110 degrees. If the water is too hot, it will kill the yeast. Too cool, and it won't activate and do it's wonderful magic.

Thanks for this. I bought all the tools I need to try to make sourdough bread. It's been on my to do list for a while now.

 

[rebelatsea]

Our local bakery (a proper one, not selling supermarket bread) makes sourdough baguettes to a French Recipe. Had one yesterday with Mackeral and tomato filling.

 

[Albert Sailhorst]

Thanks for this. I bought all the tools I need to try to make sourdough bread. It's been on my to do list for a while now.

Let me know how it goes!

 

[donna]

A wonderful sourdough bread from Albert.