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 27 January 2023

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.

How to cook French sourdough bread

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.

Cooking time: 40 min

Servings: 8

Calories: 1 492.8 kcal

Fats: 12.4

Proteins: 41.2

Carbohydrates: 307.2

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

French sourdough bread - FAQ About Ingredients, Baking Time and Storage

Can I use a different type of flour for this French sourdough bread?

While bread flour is recommended for its higher protein content and gluten development, you can experiment with all-purpose flour. However, the texture might be slightly different, resulting in a less chewy crumb. You may need to adjust the hydration slightly.

How do I store my French sourdough bread to keep it fresh?

Store your cooled sourdough bread in a breathable bread bag or wrapped in linen at room temperature. Avoid plastic bags, as they can trap moisture and cause the crust to become soft. It should stay fresh for 2-3 days.

Can I freeze French sourdough bread?

Yes, you can! Allow the bread to cool completely, then wrap it tightly in plastic wrap followed by a layer of foil, or place it in a freezer-safe bag. Freeze for up to 2-3 months. To reheat, thaw completely at room temperature, then bake in a preheated oven at 175°C for 5-10 minutes to crisp the crust.

What can I serve with my French sourdough bread?

French sourdough is incredibly versatile! Enjoy it with soups, stews, or salads. It's also perfect for sandwiches, toast, or simply dipping in olive oil and balsamic vinegar.

My kitchen is colder than 22°C. How will that affect the dough?

A cooler temperature will slow down the fermentation process. You may need to extend the bulk fermentation time (Step 4) to allow the dough to double in volume. Keep a close eye on the dough's rise, rather than strictly adhering to the 2-hour timeframe.

What if I don't have vegetable oil for greasing the bowl?

You can use olive oil, butter, or any other neutral oil to grease the bowl. The purpose is to prevent the dough from sticking.

Can I skip the sugar in step 3?

Yes, you can skip the sugar. It primarily contributes to the bread's flavor and helps with browning. Omitting it will result in a less sweet and potentially less browned crust.

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