Easiest Way to Prepare Appetizing Sour dough French bread

Sour dough French bread. Since receiving the recipe for the Sourdough Starter, I've made this French bread countless times. Crispy crust, sourdough flavor in an easy French bread recipe. Add enough remaining flour to make a moderately stiff dough.

I have spent much time experimenting with sourdough to come up with a recipe that I feel can rival the famous San Francisco Sourdough French Bread. Step by Step Recipe to Make Perfect Sourdough Bread. Soft, Chewy, Airy but intense cream-colored crumb inside & Dark, Crispy. You can cook Sour dough French bread using 7 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Sour dough French bread

Prepare 150 g of Sour dough starter.
It's 285 g of Bread flour.
It's 150 of Water.
It's 10 g of Sugar.
You need 20 g of olive oil.
You need 6 g of salt.
Prepare 1 tbsp of Mix herbs (optional).

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. Add in sufficient remaining flour to make a moderately stiff dough. Place in greased bowl, turn once.

Sour dough French bread step by step

Using electric mixer, kneed all ingredients, until smooth and shiny, about 10 minutes, proof for 3~4 hours, until double the size.
Divide into 2 portion, gently spread the dough.
Gently rolls to long stick.
Put in the oven, with hot water at the bottom tray, proof for another 1~1.5 hours, or until double the size.
Dust with some flour.
Score the dough.
Bake at 190 degree c for 40 minutes.
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Learn to bake sourdough baguettes right in your home oven! These baguettes have a light and open interior, thin, crunchy crust, and deliciously mild flavor. This French sourdough bread is strong enough to handle the weight of additional ingredients. It makes very good bread: sour, waxy, chewy and full of holes. I ordered and received a sixteen-inch, two-loaf, perforated French bread pan.