French Style Round Sourdough Bread
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5
6 reviews
Excellent
French Style Round Sourdough Bread
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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
- 1 cup sourdough starter
- 2 cups water warm
- 4 cups unbleached white flour 512 grams, sifted
- 2 tsp salt
- 2 tsp honey
- 4 cups unbleached white flour 512 grams, sifted
- 1/2 cup water hot
- 1 tsp cornstarch
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
(2%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Calcium
14mg
(1%)
Iron
3.9mg
(22%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 68g | 23% |
| Protein | 9g | 18% |
| Sodium | 391mg | 16% |
| Potassium | 89mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Calcium | 14mg | 1% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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