Recipe of Favorite Sour dough French bread

Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to make a special dish, sour dough french bread. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

This French sourdough bread is strong enough to handle the weight of additional ingredients. Crispy crust, sourdough flavor in an easy French bread recipe. Also, note that sourdough breads don't always necessarily taste sour. Depending on how you develop your starter and make your bread, the sour flavor can be quite This dough won't double in size the way regular, non-sourdough breads will; it should just look larger than it did when you started.

Sour dough French bread is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Sour dough French bread is something that I have loved my whole life.

To get started with this recipe, we must first prepare a few components. You can cook sour dough french bread using 7 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Sour dough French bread:

1. Make ready 150 g Sour dough starter
2. Prepare 285 g Bread flour
3. Get 150 Water
4. Prepare 10 g Sugar
5. Get 20 g olive oil
6. Get 6 g salt
7. Take 1 tbsp Mix herbs (optional)

Share: Rate this Recipe This sour dough makes bread with an excellent punchy flavor and a good bitey crust. At end of dough cycle, turn dough out onto a floured surface. If dough is too sticky, knead in a little additional flour. It makes very good bread: sour, waxy, chewy and full of holes.

Instructions to make Sour dough French bread:

1. Using electric mixer, kneed all ingredients, until smooth and shiny, about 10 minutes, proof for 3~4 hours, until double the size
2. Divide into 2 portion, gently spread the dough
3. Gently rolls to long stick
4. Put in the oven, with hot water at the bottom tray, proof for another 1~1.5 hours, or until double the size
5. Dust with some flour
6. Score the dough
7. Bake at 190 degree c for 40 minutes

If dough is too sticky, knead in a little additional flour. It makes very good bread: sour, waxy, chewy and full of holes. If you want to reproduce the crispiness of a French baguette with Australian flour, try to lower the rate of gluten. Why I love this Sourdough Bread Recipe: The dough is made the night before and proofs overnight on the Too Sour: The "hungrier" the starter, the sourer the bread. Different types of flour can be used in sourdough bread to give different flavors, textures and nutrient profiles.

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