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
Academics have found proof that recipes existed way back into history, at least as far as pharonic Egypt, and possibly even further than that. In practice though, mostly, these early recipes were just simple hieroglyphic or cunieform instructions for food preparation.
Moving on, we have a couple of cookery books dating from the fourteenth century ; one book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these are not about the indian food that is familiar to us all today, but instead descriptions of the types of meals enjoyed by the nobility of the period. Later, in the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from the holy land, including spices like parsley and basil. These new herbs and spices prompted a torrent in publications on food, most of which are kept safe in academic collections. Like it or not, the introduction of TV brought us TV cooks and the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Basic Sourdough French Bread recipe.
