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Sourdough French Bread

Chef.at.Home's picture
<p><a href="http://en.wikipedia.org/wiki/Pain_de_campagne">http://en.wikipedia.org/wiki/Pain_de_campagne</a></p>
Ingredients
  Active dry yeast 1⁄4 Ounce (1 Package)
  All purpose flour 5 1⁄2 Cup (88 tbs)
  Sourdough 1 Cup (16 tbs) (Starter Dough At Room Temperature)
  Sugar 3 Tablespoon
  Butter 2 Tablespoon, melted
  Baking soda 1⁄2 Teaspoon
  Yellow cornmeal 2 Tablespoon
Directions

In large mixer bowl soften yeast in 1 1/2 cups warm water (110°).
Blend in 2 cups of the flour, Sourdough Starter, sugar, butter, and 2 tea spoons salt.
Combine 7 cup of the flour and the soda; stir into flour-yeast mixture.
Add enough remaining flour to make a moderately stiff dough.
Knead on floured surface till smooth (5 to 8 minutes).
Place in greased bowl; turn once.
Cover; let rise till double (1 to 1 1/2 hours).
Punch down; divide in half.
Cover; let rest 10 minutes.
Shape in 2 oblong or round loaves.
Place on greased baking sheet sprinkled with cornmeal.
Cover; let rise till almost double (about 1 hour).
Brush with water and make diagonal slashes across tops.
Bake at 375° for 30 to 35 minutes.
Remove from sheet; cool.

Recipe Summary

Cuisine: 
French
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread

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