Easy soft sourdough french bread! These are the best for garlic bread and subs 🤤🤤
Ingredients: 100g active sourdough starter 350g warm filtered water (also works higher hydration 375 g if you’re comfortable with that) 25g oil (avocado or olive) 475g unbleached bread flour 25g dark rye flour 10g salt
(Dark rye is optional- if you don’t have rye flour, use 500g unbleached bread flour)
Instructions:
1. 7am- In a large bowl, mix the active starter, water, and oil until you get a milky consistency. Then add the flour and salt, and mix until you have a shaggy dough. Cover and let it rest for 1 hour. 2. 8am- Perform 4 rounds of coil or stretch and folds, spaced 30 minutes apart. 3. 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). 4. 3pm-3:30pm- Shape the dough like shown in this video and place onto a parchment lined cookie sheet. 5. 3:30-5:30pm- Let dough proof in a warm spot for about two hours or until it has puffed up nicely. 6. 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. 7. 5:40pm-Bake at 450° for 20 to 27 minutes or until internal temperature is 205°F. 8. Let the loaves cool completely before slicing.
This is a same day recipe, but you can also make your dough overnight and shape, proof, & bake in the morning if that is easier for you!
If this video helped you, make sure you’re subscribed to my channel for more sourdough recipes!
If we do overnight, should we cold retard and what is the process in detail, Ma'am? Can I replace rye with whole wheat flour? This looks good and would love to try this weekend 🤗❤️
Thank you! Can’t wait to try these tomorrow!! Again I can’t thank you enough for all your videos, I was going to give up on sourdough until you came along!!
8 Comments
Easy soft sourdough french bread! These are the best for garlic bread and subs 🤤🤤
Ingredients:
100g active sourdough starter
350g warm filtered water (also works higher hydration 375 g if you’re comfortable with that)
25g oil (avocado or olive)
475g unbleached bread flour
25g dark rye flour
10g salt
(Dark rye is optional- if you don’t have rye flour, use 500g unbleached bread flour)
Instructions:
1. 7am- In a large bowl, mix the active starter, water, and oil until you get a milky consistency. Then add the flour and salt, and mix until you have a shaggy dough. Cover and let it rest for 1 hour.
2. 8am- Perform 4 rounds of coil or stretch and folds, spaced 30 minutes apart.
3. 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).
4. 3pm-3:30pm- Shape the dough like shown in this video and place onto a parchment lined cookie sheet.
5. 3:30-5:30pm- Let dough proof in a warm spot for about two hours or until it has puffed up nicely.
6. 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.
7. 5:40pm-Bake at 450° for 20 to 27 minutes or until internal temperature is 205°F.
8. Let the loaves cool completely before slicing.
This is a same day recipe, but you can also make your dough overnight and shape, proof, & bake in the morning if that is easier for you!
If this video helped you, make sure you’re subscribed to my channel for more sourdough recipes!
Can the be done in round shapes?
هل عندما اتناول هذا الرغيف يسبب زيادة في الوزن؟
و شكرا❤
If we do overnight, should we cold retard and what is the process in detail, Ma'am? Can I replace rye with whole wheat flour? This looks good and would love to try this weekend 🤗❤️
Thank you! Can’t wait to try these tomorrow!! Again I can’t thank you enough for all your videos, I was going to give up on sourdough until you came along!!
Well done!👌
THANK YOU. You're my favorite
😍