French sourdough bread

Name: French sourdough bread
Total time: 40 min
Yield: 8
Ingredients: drinking water - 100 ml; wheat sourdough - 4-5 g; flour - 100 g; all the stuff; drinking water - 140 ml; flour - 310 g + a little more for shaping the roll and preparing the proofing container; salt - 6 g; sugar - 15 g; butter - 10 g

Cookinero 8 April 2025

If you at least once pamper your loved ones with French sourdough bread, you will simply be doomed to cook this bread all the time. It can be eaten in its pure form, washed down with sweet tea, or it can be used as a base for sandwiches. Why is bread made with sourdough and not yeast? So healthier and tastier! To be honest, sourdough baking takes more time than yeast baking, but the result is worth it. French bread made according to this recipe has an interesting, richer taste with a slight sourness that surprises and fascinates literally everyone who tries it.

Step-by-Step Cooking Instructions

Step 1

Prepare the dough for the French bread dough. Add the sourdough to the water and mix thoroughly. Pour in the flour. Stir again. Close the container and leave for 10-12 hours at a temperature not lower than 22°C.

Step 2

Prepare the bun dough. Add all the brew to the water. Mix thoroughly. Pour in the flour. Mix again and leave for 30 minutes at room temperature for autolysis (the process during which gluten develops).

Step 3

Add salt and sugar. Knead for five minutes. Then put soft butter. Knead the French bread dough for 10 minutes. Form a ball out of it and place in a bowl greased with vegetable oil. Cover with a towel and leave for 1 hour at room temperature.

Step 4

Take the bun dough out of the bowl and stretch it out. Then fold and place back in the bowl. Leave for 2 hours at room temperature. The dough should double in volume.

Step 5

Put the dough on the work surface, sprinkled with flour. Form it into a ball. Leave for 15 minutes. After that, form a roll of the desired shape from the dough and put it seam-side up in a basket lined with a well-floured linen towel. Leave for 1-2 hours at room temperature.

Step 6

Heat the oven to 210°C. Place a container of water down (it should boil, creating steam). Carefully invert the bun onto a baking sheet lined with baking paper. The top can be cut with a blade to avoid tearing during the heat treatment process.

Step 7

Bake French bread for 15 minutes with steam. Then remove the container with water, reduce the heating of the oven to 190 ° C. Bake the bun for about 20 minutes. Let cool on a wire rack.