A soft and airy sourdough French bread made with active starter, requiring bulk fermentation and proofing for authentic flavor and texture. Perfect for beginners looking to master artisan bread baking... show more

european

french

Nutrition

Provides moderate carbohydrates from flour with some protein and beneficial fermentation compounds from sourdough starter.

Calories	925 kcal
Energy	3873 kJ
Protein	29 g
Total Fat	14 g
Saturated Fat	2 g
Trans Fat	0 g
Polyunsaturated Fat	4 g
Monounsaturated Fat	8 g
Cholesterol	0 mg
Carbohydrate	180 g
Sugars	6 g
Dietary Fibre	9 g
Sodium	1950 mg

*per serving

VeganVegetarianPescatarianHalalDairy FreeNut FreePeanut FreeSesame FreeEgg FreeSoy FreeShellfish FreeSugar FreeLow SugarLow FatHigh Fibre

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

bakingvegetarianmeal prepfreezer friendlybread

Easy Soft Sourdough French Bread

Muscle Momma Sourdough (Hayley)

2

Name: Easy Soft Sourdough French Bread — Tasty Bites
Prep time: 120 min
Cook time: 27 min
Total time: 147 min
Yield: 2 servings
Ingredients: 100 gram Active Sourdough Starter; 350 - 375 gram Warm Filtered Water (Higher hydration alternative 375 g); 25 gram Oil (Avocado or olive oil); 475 gram Unbleached Bread Flour; 25 gram Dark Rye Flour (Can substitute with 500 g bread flour if unavailable); 10 gram Sea Salt

servings

0

per serve

0

minutes

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Ingredients

100 gram Active Sourdough Starter

350 - 375 gram Warm Filtered Water Higher hydration alternative 375 g

25 gram Oil Avocado or olive oil

475 gram Unbleached Bread Flour

25 gram Dark Rye Flour Can substitute with 500 g bread flour if unavailable

10 gram Sea Salt

Equipment

Large mixing bowl

Cookie Sheet

Parchment paper

Oven

Spray bottle

Bread lame or sharp knife

Instant-read thermometer

Instructions

7am- In a large bowl, mix the 100g active starter, 350g warm water, and 25g oil until you get a milky consistency. Then add the 500g flour and 10g salt, and mix until you have a shaggy dough. Cover and let it rest for 1 hour.

8am- Perform 4 rounds of coil or stretch and folds, spaced 30 minutes apart.

10am-3pm- Allow the dough to bulk ferment on the counter until it's bubbly and airy (BF time depends on dough temperature- time frame is approximate). 80°F → ~5-6 hours 75°F → ~7-8 hours 70°F → ~12 hours 65°F → ~16 hours If you're doing a same day recipe, its important to keep your dough on the warmer side to speed up the bulk fermentation!

3pm-3:30pm- Shape the dough and place onto a parchment lined cookie sheet.

3:30-5:30pm- Let dough proof in a warm spot (like a warm oven) for about two hours or until it has puffed up nicely.

5:30pm- Preheat your oven to 450°F, spray the tops of your loaves with water and score 3 to 4 scores diagonally down the loaf.

5:40pm-Bake at 450° for 25 to 27 minutes or until internal temperature is 205°F.

Let the loaves cool completely before slicing.