Sourdough French Bread

• hidangan: 2 servings
• masa aktif: 1 hour
• jumlah masa: 13 hours 30 minutes

Bahan-bahan

100 g Sourdough Starter (fed and bubbly - see notes)

280 g Water

30 g Granulated Sugar

80 g Olive Oil

500 g Bread Flour

10 g Salt

Arahan

Add the sourdough starter, sugar, olive oil and warm water to a large mixing bowl. Stir together to break up the sourdough starter and dissolve the sugar (the oil will not mix and that's ok).

Now add the bread flour and salt and bring together into a shaggy dough. Cover the dough with a damp towel or plastic food cover and allow it to sit for around one hour.

Now, tip the dough onto a clean surface and knead it until it is smooth and elastic. This dough will be slightly sticky but try not to add too much flour or your dough will become dry and this will affect your sourdough French bread when it's baked. Try to knead it for around 5 to 10 minutes by hand. You can do this step in a stand mixer on low speed (using a dough hook) or a Thermomix using the knead function.

Once the dough is sufficiently kneaded, place it back into the bowl and cover. Allow it to sit until it has risen around 30 to 50%. You don't want it to double for this recipe or it will be too difficult to shape.

When the dough is ready, tip it onto a clean surface and divide it in half using a bench scraper.

Pull the dough into a rough square and gently roll it into a log. Pinch the ends and use a dough scraper to transfer to a baking sheet lined with parchment paper.

Cover your shaped sourdough French Bread with a damp towel and place in a warm spot to rise. You want the dough to double in size now and become super puffy.

When you are ready to bake your Sourdough French Bread, preheat your oven to 220C (428F). Ideally you should introduce some steam into your oven to get a true French crust on your bread. You can do this a few different ways (I have added notes at the bottom of the recipe card to give you some methods for this).

Bake your French Bread for around 25 to 30 minutes (removing the steam for the last 10 minutes of the bake to allow the crust to get crunchy).

Remove the bread from the oven when it's baked (check that it sounds hollow to ensure it's done). Allow it cool on a wire rack.

For an extra shine on your loaf, brush with butter when it first comes out of the oven. This is completely optional.

Pemakanan

• Kalori: 2719 kcal
• Jumlah Lemak: 89 g
• Lemak Tepu: 12 g
• Lemak Tidak Tepu: 71 g
• Natrium: 3903 mg
• Jumlah Karbohidrat: 412 g
• Serat Pemakanan: 13 g
• Jumlah Gula: 31 g
• Protein: 63 g