Time 15h50m Yield 2 loaves Number Of Ingredients 5 Steps:
Put ingredients, in order listed, into bread machine pan. Set machine for dough cycle and start. At end of dough cycle, turn dough out onto a floured surface. If dough is too sticky, knead in a little additional flour. Divide dough into 2 equal portions and flatten each into a 1 1/2 inch thick oval. Fold oval in half once lengthwise and pinch seam to make an elongate loaf. Sprinkle cornmeal on a baking sheet and place the loaves on the sheet seam side down. Cover and let rise in a warm place (85 degrees F) until about doubled in bulk. Place a shallow pan of hot water on the lower shelf of the oven and preheat the oven to 375 degrees F. Make shallow slashes in tops of loaves with a razor blade or finely serrated knife, held at a 30 degree angle. Place the loaves in the oven and immediately spray them and the oven walls with water from a fine mister, and avoid spraying oven light. Repeat this spraying 3 additional times at one minute intervals. Continue baking for 30 to 40 minutes or until brown, but remove pan of water from oven after the first 15 minutes. Remove loaves from baking sheet and cool on wire racks. *To proof sourdough culture, start with 1/2 cup of culture and stir into it 1 1/2 cups warm water and 1 1/2 cups flour. Cover with plastic and let sit 8 to 12 hours (the longer it sits, the more ‘sour’ your bread will taste). At this point, measure out the 2 cups required and proceed with recipe; returning any extra to the starter pot to save in the refrigerator until you want to use it again.
Time 35m Yield 2 loaves (10 slices each). Number Of Ingredients 10 Steps:
In a large mixing bowl, dissolve yeast in warm water. Add the Sourdough Starter, oil, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough additional flour to form a soft dough., Turn onto a floured surface; knead gently 20-30 times (dough will be slightly sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, 1 to 1-1/2 hours., Preheat oven to 400°. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 12x8-in. rectangle. Roll up, jelly-roll style, starting with a long side; pinch ends to seal. Place seam side down on 2 greased baking sheets; tuck ends under. Cover and let rise until doubled, about 30 minutes. , With a sharp knife, make 4 shallow diagonal slashes across top of each loaf. In a small saucepan, combine water and cornstarch. Cook and stir over medium heat until thickened. Brush some over loaves. , Bake for 15 minutes. Brush loaves with remaining cornstarch wash. Bake until lightly browned, 5-10 minutes. Remove from pans to wire racks to cool.
More about “speedy sourdough french bread recipes”
Time 2h35m Yield 2 loaves Number Of Ingredients 11 Steps:
In large bowl, combine 1 1/2 cups flour and remaining dry ingredients. Add water, sour cream and vinegar and beat well. Stir in additional 2-2 1/2 cups flour until dough pulls away from sides of bowl. On floured surface, knead in 1/2-1 cup additional flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl, turning to grease top. Cover and let rise for 25-35 minutes in a warm place. Grease large cookie sheet. Punch down dough and let it rest on counter, covered with an inverted bowl, for 15 minutes. Divide dough in half. Roll each half to a 14" x 8" rectangle. Starting with long side, roll up and pinch edges firmly to seal. Taper ends a little, to look like typical French bread. Place seam side down on prepared cookie sheet. Cover and let rise in a warm place until doubled, about 15 minutes. Meanwhile, heat oven to 375 degrees. Bake bread for 25 minutes. In a small bowl, beat egg white and water. Brush over partially baked bread. Return to oven and bake an additional 5-10 minutes until golden brown and loaves sound hollow when tapped. Immediately remove from cookie sheet and cool.
