French Bread

Sourdough breads fell out of favor in French cities after the turn of the twentieth century, when commercial yeast became available. Sourdoughs are now back in vogue, however, and once again, prevail in the country's smaller bakeries. Much has been written about the difficulties of emulating the French bakery, with its steam ovens and special brick. Fear not! you can produce an authentic French loaf in your own culture with your own steam. This really works. Here I use our culture from France.

Ingredients

Instructions

Yield:

2 medium sized loaves

Prep time:

1 hour

Cook time:

45 minutes

Ready in:

16 hours and 15 minutes

Recipe Type:

Bread

1. Culure Activation Stage 1, followed by 6 or 12 hour proof
2. Mix the liquid culture with the flour and water in a large mixing bowl. This is the working culture.
3. Proof 12 hours at room temperature (68°-72°) or 6 hours in a proofing box at 85°
4. Culture Activation Stage 2, followed by 6 or 12 hour proof.
5. Add flour and water. Mix and knead until smooth.
6. Proof 12 hours at room temperature or 6 hours in the proofing box. After proofing, this is the fully active culture.
7. Final Bread preparation, kneading, rising, and baking. Includes 2½ to 3 hour proof.
8. Punch down. Dissolve the salt in the remaining water. Add to the dough and mix well.
9. Reserve some of the flour for flouring the board. Mix and spoon knead the remaining flour into the dough.
10. When too stiff to mix by hand, transfer to the floured board and knead in the remaining flour.
11. Form 2 pan loaves or French loaves, and proof at the same temperature used above until the dough rises about 1 inch above the pan tops (2½ to 3 hours).
12. Bake in a preheated oven at 375° for 40 to 45 minutes. Remove from the pans and cool on wire racks.

Tips for Success

Cooking Tips

Ingredient Tips

Reviews

Source Information

Classic Sourdoughs, A Home Baker's Handbook, Ed Wood,