My take on a delicious sourdough French bread. My sourdough is supplemented with a bit of yeast and kneaded with full power on my mixer. The type of flour I used was whole wheat flour, making it delightfully coarse.
Recipe for crusty french bread
My take on a delicious sourdough French bread.
I supplement my sourdough with a bit of yeast and knead it vigorously using my stand mixer.
The type of flour I used was whole wheat flour, making it wonderfully coarse.
If you have access to whole grain flour, you can replace it with, for example, 400 grams of rye flour and 600 grams of regular wheat flour.
Servings: bread
Crusty French Bread
My take on a delicious sourdough French bread. My sourdough is supplemented with a bit of yeast and kneaded with full power on my mixer. The type of flour I used was whole wheat flour, making it delightfully coarse.
Ingredients
- 5 gram Yeast
- 700 gram Water 37 degrees Celsius (99 degrees Fahrenheit)
- 200 gram Sourdough
- 18 gram Coarse salt
- 1 kg Whole Wheat Flour
- 45 gram Oil
Instructions
- Dissolve the yeast in water, add sourdough, oil, and salt.
- Knead in the flour and let the mixer run for at least 15 minutes at maximum speed.
- Let the dough rise covered for 6 hours at room temperature.
- Turn the dough out onto a floured surface and fold the dough over itself 5-6 times.
- Place the dough in a loaf pan or proofing basket and let it rise for 45 minutes at room temperature.
- Preheat the oven to 250 degrees Celsius (482 degrees Fahrenheit) with a baking tray inside.
- Bake the bread in the middle of the oven.
- If using a proofing basket, turn the bread out onto a hot baking tray lined with parchment paper, make a few deep slashes in the bread before placing it in the oven to bake. First, 10 minutes at 250 degrees Celsius (482 degrees Fahrenheit), followed by 20 minutes at 230 degrees Celsius (446 degrees Fahrenheit). Once done, transfer the bread to a cooling rack.
- If baking in a loaf pan, make a few deep slashes in the top of the bread, then place the pan on a hot baking tray and bake for 10 minutes at 250 degrees Celsius (482 degrees Fahrenheit), followed by 20 minutes at 230 degrees Celsius (446 degrees Fahrenheit).
- Turn the bread out of the pan and transfer it to a cooling rack.