2 cup sourdough starter, proofed
1 package yeast, dry
6 cup flour, all-purpose
1 cup water, tepid
1 tbsp sugar
1/2 tsp salt
Directions
combine starter, water, yeast, sugar, salt, and 1 cup of flour. Set
aside in warm place for about 15 minutes to proof. Add remaining
flour and knead dough until smooth and elastic. Cover with bowl and
allow to double (about 1 1/2 hours). Punch down dough and divide in
half. Shape dough into two baguettes by first rolling dough into a
large rectangle, then roll rectangle into loaf (tuck ends underneath
loaf), place on baking sheet and allow to double again. With a very
sharp knife, make a slit down each loaf. Bake in a pre-heated
375-degree oven for 30 minutes, Test for doneness by tapping on loaf;
it should sound hollow. For a crispy crust, periodically spray water,
with a hair sprayer, into the oven while loaves are baking. DARK RYE:
Substitute 3 cups of rye flour for 3 cups of the all purpose flour.
Add 2 tablespoons of caraway seeds to the batter, along with 1 cup of
dark molasses, and 2 tablespoons of powdered cocoa. Substitute brown
sugar for the plain sugar. Reduce water by 1/4 cup. RAISIN-CINNAMON:
Add 2 slightly beaten eggs to the batter, after proofing. Roll each
half of dough into a large rectangle. Sprinkle each rectangle with a
mixture of, 1/4 cup sugar and 1 tablespoon of ground cinnamon.
Sprinkle each half with 1/2 cup of raisins. Carefully roll each
rectangle as you would to shape a baguette. tuck the ends underneath
the loaf. Allow to rise until doubled, do not split tops of loaves.
After baking brush loaves with melted butter. GARLIC-CHEESE: Add 1
cup of grated parmesan cheese to batter. Mince 6 cloves of garlic,
add to batter. After splitting tops of loaves, carefully pour 1
tablespoon of garlic butter on the top of each loaf. For a cheesier
loaf, before rolling rectangle into baguette, sprinkle with 1/2 cup
of grated cheddar cheese.
Preparation Time: Randy
Servings: 2 servings
Basic Sourdough French Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; French
The History of Recipes
It is quite feasible to prove the history of transcribed cooking instructions way back into the far past, in fact as far as early Egypt, and possibly even further than that. In practice though, mostly, these ancient cook books were just very basic hieroglyphic or cunieform recipes for preparing meals.
In fact, the most ancient recipe in existence, according to historians is a collection of clay tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. As our culinary historical trip moves on a few more years there are a couple of interesting books which appeared in the 1300s ; a cookery book called `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these two books are unconnected to the indian curry that appears on menues today, but instead accounts of the types of meals on the menus of the nobility of that period. Over the following few hundred years, the wealthy families of Wesstern Europe competed with each other to offer the most extravagent meals, and as a result chefs and their recipe collections could command a high salary. However, it was during the 19th century that fine cooking and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collecting, verifying, and recording popular recipes of the day. By the arrival of the 20th century, recipe publications are in great demand, mostly as a result of increased literacy, more spare time and having more money to spend. The introduction of television brought us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everybody to search through massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Basic Sourdough French Bread recipe.
