Sourdough French Bread Recipe | Perfect for Making Garlic Bread
This sourdough French bread is soft and fluffy on the inside and perfect for making garlic bread, sub sandwiches, po' boy sandwiches, or homemade French bread pizza.
Recipe:
Get 18 straightforward sourdough recipes in my ebook, No-Nonsense 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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Easy Soft Sourdough French Bread recipe
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This is an easy recipe. This Sourdough bread came out way better than I expected. It had a beautiful solid crust but the inside was sooooo soft and yummy. You will want to make this all the time.
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INGREDIENTS
1 cup water
1 cup active sourdough starter
3 1/2 cups organic all-purpose flour
1 tbsp raw honey
2 tsp unrefined sea salt
2 tbsp olive oil
extra olive oil, for work surface
DIRECTIONS
Mixing the Dough + First Rise
Place all of the dough ingredients in the bowl of a stand mixer. Briefly mix with a spatula or wooden spoon to form a shaggy dough. Attach to the base of the stand mixer and fit with the dough hook. Knead on medium-low speed for 15 minutes. The dough should be quite soft but clean the sides of the bowl. You can add more flour if the dough seems very wet, but err on the side of wet rather than dry!
Transfer the dough to a well-greased, large bowl, turning once to grease the top of the dough. Cover and allow to rise at room temperature until doubled, about 8-12 hours.
Forming the Loaf
Grease your work surface. Plop the dough out onto it and gently pat it out to a rectangle. Grab the far edge of the dough and stretch it up and over to the middle of the dough. Use the side of your hand to press the edge of the fold in place. Repeat the stretching, folding, and pressing steps with the bottom edge, left edge, and right edge. Repeat once more with the top and bottom edges. Pinch the seam to seal well.
Flip the dough over and use your hands to push the edges of the dough under itself, creating even more surface tension. Pinch the ends of the loaf to seal.
Second Rise
Place the loaf on a parchment-lined baking sheet. Cover with a tea towel and allow to rise in a warm spot until doubled. This can take anywhere from 4-8 hours, depending on how warm your kitchen is.
Baking the Loaf
About half an hour before the loaf is done rising, preheat your oven to 450°F. Slash the loaf with a razor blade, lame, or serrated knife. Bake in preheated oven for 25-30 minutes, or until deep golden.
Transfer to a wire cooling rack. Allow to cool completely before slicing + enjoying!
---------CONTENTS OF THIS VIDEO----------
00:00 Intro
00:17 Recipe title
00:27 Ingredients
00:45 Recipe
07:05 Ending title
Film Equipment
Iphone XR-
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Selfie Ring with Tripod stand -
3-Axis Gimbal Stabilizer for Smartphone -
TARION Tripod Extension Arm Horizontal Centre Column Boom 12.6 Extender 360° Rotatable Aluminum Alloy Swivel Lock -
Food Equipment
Kitchen Aid Artisan Stand Mixer -
Kitchen Aid Coated Flat Beater -
AFFILIATE DISCLOSURE
Some of the links used in the description will direct you to Amazon, as an Amazon Associate I earn from qualifying purchases at no additional cost to you.
French Baguettes | Richard Bertinet | Gozney Dome
Gozney | Outdoor Pizza Ovens | Wood & Gas Fired Ovens.
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Baguettes by the master of everything dough @richardbertinet. A French boulangerie classic cooked in Dome.
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