French Style Round Sourdough Bread

Name: French Style Round Sourdough Bread
Prep time: 13 h 20 min
Cook time: 30 min
Total time: 13 h 50 min
Yield: 12 servings
Ingredients: 1 cup sourdough starter; 2 cups warm water; 4 cups 512 grams unbleached white flour (sifted); 2 tsp salt; 2 tsp honey; 4 cups 512 grams unbleached white flour (sifted); 1/2 cup hot water; 1 tsp cornstarch

User Reviews

5.0

9 reviews

Excellent

Prep Time
13 hrs 20 mins
Cook Time
20 mins
Total Time
13 hrs 50 mins
Servings
12 servings
Calories
326 kcal
Course
Bread
Cuisine
French

French Style Round Sourdough Bread

Sarah Armstrong

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French Style Round Sourdough Bread - French bread shaped in rounds and baked to perfection with the fortification of a homemade sourdough starter. Adapted from Sara Pitzer's Baking with Sourdough.

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Ingredients

Servings

1 cup sourdough starter
2 cups warm water
4 cups 512 grams unbleached white flour (sifted)
2 tsp salt
2 tsp honey
4 cups 512 grams unbleached white flour (sifted)
1/2 cup hot water
1 tsp cornstarch

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Instructions

The day before you want to bake the bread mix together in a large bowl the sourdough starter, water and flour. This needs to sit, covered loosely with a flour towel, in a warm place to ferment and bubble for 10 to 12 hours.
Kneading with machine: The next morning when ready to bake the bread, put the dough hook on your food processor. To the working bowl add the sourdough sponge mixture, salt, honey and flour. Knead until dough comes together and forms a ball.
Cover with a damp, light flour towel or dish towel and allow to stand for 20 minutes. Knead the dough again until elastic and smooth, adding more flour if necessary. The dough should hold it's shape and be firm.
Place in a greased bowl, cover with the damp towel and allow to rise until doubled, about 90 minutes. Cut dough in half and shape into 2 round loaves or long oval loaves. Place on a baking sheet prepared with a sprinkling of cornmeal. Allow loaves to double in size, about 90 minutes, covered with a light, damp towel.
Preheat oven to 450°F. Mix together water and cornstarch, set aside.
Brush each loaf with some cold water and bake for 30 to 35 minutes until golden brown and sound hollow when tapped.
Kneading by hand: Place the sourdough sponge mixture, salt, honey and flour in working bowl. Knead by hand until dough comes together and forms a ball.
Cover with a damp, light flour towel or dish towel and allow to stand for 20 minutes. Knead the dough again until elastic and smooth, adding more flour if necessary. The dough should hold it's shape and be firm.
Place in a greased bowl, cover with the damp towel and allow to rise until doubled, about 90 minutes. Cut dough in half and shape into 2 round loaves or long oval loaves. Place on a baking sheet prepared with a sprinkling of cornmeal. Allow loaves to double in size, about 90 minutes, covered with a light, damp towel.
Preheat oven to 450°F. Mix together water and cornstarch, set aside.
Brush each loaf with some cold water and bake for 30 to 35 minutes until golden brown and sound hollow when tapped.
OPTIONAL:
After the first 10 minutes of baking, brush each loaf with the cornstarch and water mixture for a traditional looking French bread. Also at this time make several diagonal cuts across the loaf top with a sharp knife or razor blade.

Nutrition Information

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Calories 326kcal (16%) Carbohydrates 68g (23%) Protein 9g (18%) Sodium 391mg (16%) Potassium 89mg (3%) Fiber 2g (8%) Sugar 1g (2%) Calcium 14mg (1%) Iron 3.9mg (22%)