How To make French Sourdough Bread
-JUDY GARNETT (PJXG05A) 1 pk Yeast; (or 1 1/2 tsp)
3 c Bread flour
1 ts Salt
1 ts Sugar
1 tb Cornmeal
1 tb Gluten
1/4 ts Baking soda
1/2 c Sourdough starter
2 ts Olive oil or butter
1 c Warm water
Put all ingreds. in order listed into pan, select "French" bread and push Start. Tip: If you can, open lid and check while kneading to feel whether the dough is too wet or dry. Correct it with a Tbsp. or so of water or flour. Since you have made so much bread, you know how the dough should feel. FROM: JUDY GARNETT (PJXG05A)
How To make French Sourdough Bread's Videos
EASY SOURDOUGH FRENCH BREAD!!
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Sourdough Baguettes: easy step by step.
How to make Sourdough baguettes, easy step by step simple instructions from start to finish
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Sourdough Baguettes Anyone Can Make
Easy way to make real French authentic sourdough baguettes plus the simple way to shape them. Find the sourdough recipe in link and yeasted recipe below.
Sourdough baguettes recipe
Yeasted recipe if you don't have a starter.
500g flour
15g salt
300g water
5 g dry active yeast or 10g fresh yeast
Same process as in video. Enjoy
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The easiest way to shape #baguette #recipe #explorepage #chicagobaker #sourdough
The Best Sourdough French Bread Recipe
***The Best Sourdough French Bread Recipe***
Butter and Honey make this The Best Sourdough French Bread Recipe incredibility delicious with every bite.
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How to Make Sourdough French Bread and get started with Sourdough head over here ~
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Simple Sourdough Bread: Step by Step ????????75% Hydration
This is a very basic sourdough bread: 500 g flour, 375 g water, 100 g starter, and 11 g salt. It follows the same process/formula as my Whole Wheat-ish Sourdough Bread recipe. This one makes a slightly larger loaf and calls for all-purpose flour or bread flour (no whole wheat, though you certainly could add some if you wish).
At the end of the video, I should you the crumb of two different loaves, one that underwent a 6-hour fridge proof, and one that underwent a 24-hour fridge proof.
A longer, cold proof is the key for a lighter, airier crumb.
Update: In the video, I end the bulk fermentation when the dough has doubled in volume. More recently, I have been ending the bulk fermentation when the dough has increased by 50% in volume. If you've had success with letting the dough double, continue to do so. I am finding I actually get even better oven spring, when I shorten the bulk fermentation and don't let the dough grow so high.
Find the full recipe here:
--⏱️Timestamps⏱️---
0:00 Combining the water, sourdough starter, salt, and flour.
0:26 Mixing the dough.
0:43 Transfering the dough to a straight-sided container.
0:51 First set of stretches and folds.
1:10 Second set of stretches and folds.
1:16 Third set of stretches and folds.
1:22 Fourth and final set of stretches and folds.
1:41 Dough left alone to rise.
1:51 Dough doubled in volume.
2:00 Preshape + Bench Rest.
2:29 Preparing the banneton with a flour sack towel and rice flour.
2:41 Final shape.
3:07 Transferring sourdough to prepared banneton and then fridge.
3:26 Scoring a sourdough boule after a 6-hour cold proof.
3:49 Transferring sourdough to preheated Dutch oven.
4:20 Removing baked loaf of sourdough from the oven.
4:23 Cutting the sourdough boule (6-hour cold proof).
4:35 Cutting the sourdough boule (24-hour cold proof)