Soft Sourdough French Bread Recipe (No Yeast!)
????What do you do when you can't find a reliable Sourdough French Bread Recipe without yeast on the interwebs? Develop one yourself! This loaf is soft and flavorful with that scrumptious sourdough tang.
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????INGREDIENTS:
1 cup water, 215 grams
1 cup active sourdough starter, 240 grams
3 1/2 cups organic all-purpose flour, 470 grams
1 tbsp raw honey
2 tsp unrefined sea salt, 11 grams
2 tbsp olive oil, 18 grams
extra olive oil, for work surface
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Open Crumb Sourdough Baguette | 天然酵种法棍面包 |
Learn how to make these Sourdough Baguette that produces a light and fluffy loaf of French bread that will rival any bakery! A French-classic thin, crispy outer crust with an airy creamy interior crumb and lots of flavour. Simple ingredients and easy enough for beginners, no secrets and no kneading required!
STARTER / LEVAIN BUILD
40g Starter
40g Flour
40g Water
*Refresh a couple times prior using to achieve optimum results
(4-5 Hrs PEAK @ 28C)
How to make Sourdough Starter Guide:
RECIPE
400g Bread flour or T65
300g Cold water
100g Active Sourdough Starter
8g Salt
Bake in a pre-heated oven & lava rocks
250C @ 10 mins (with steam)
and final at 230C @ 10 mins (without steam)
NOTE:
⚠️ Kindly adjust the hydration accordingly based on flour types, more or less if necessary (10g +/-
⚠️ Turn on [CC] for subtitle!
Instagram: @sour.lotti
Butter Oat & Flaxseed Sourdough Recipe:
How to strengthen your starter guide:
How to read the dough, not the clock:
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Easy Soft Sourdough French Bread recipe
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This is an easy recipe. This Sourdough bread came out way better than I expected. It had a beautiful solid crust but the inside was sooooo soft and yummy. You will want to make this all the time.
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INGREDIENTS
1 cup water
1 cup active sourdough starter
3 1/2 cups organic all-purpose flour
1 tbsp raw honey
2 tsp unrefined sea salt
2 tbsp olive oil
extra olive oil, for work surface
DIRECTIONS
Mixing the Dough + First Rise
Place all of the dough ingredients in the bowl of a stand mixer. Briefly mix with a spatula or wooden spoon to form a shaggy dough. Attach to the base of the stand mixer and fit with the dough hook. Knead on medium-low speed for 15 minutes. The dough should be quite soft but clean the sides of the bowl. You can add more flour if the dough seems very wet, but err on the side of wet rather than dry!
Transfer the dough to a well-greased, large bowl, turning once to grease the top of the dough. Cover and allow to rise at room temperature until doubled, about 8-12 hours.
Forming the Loaf
Grease your work surface. Plop the dough out onto it and gently pat it out to a rectangle. Grab the far edge of the dough and stretch it up and over to the middle of the dough. Use the side of your hand to press the edge of the fold in place. Repeat the stretching, folding, and pressing steps with the bottom edge, left edge, and right edge. Repeat once more with the top and bottom edges. Pinch the seam to seal well.
Flip the dough over and use your hands to push the edges of the dough under itself, creating even more surface tension. Pinch the ends of the loaf to seal.
Second Rise
Place the loaf on a parchment-lined baking sheet. Cover with a tea towel and allow to rise in a warm spot until doubled. This can take anywhere from 4-8 hours, depending on how warm your kitchen is.
Baking the Loaf
About half an hour before the loaf is done rising, preheat your oven to 450°F. Slash the loaf with a razor blade, lame, or serrated knife. Bake in preheated oven for 25-30 minutes, or until deep golden.
Transfer to a wire cooling rack. Allow to cool completely before slicing + enjoying!
---------CONTENTS OF THIS VIDEO----------
00:00 Intro
00:17 Recipe title
00:27 Ingredients
00:45 Recipe
07:05 Ending title
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Some of the links used in the description will direct you to Amazon, as an Amazon Associate I earn from qualifying purchases at no additional cost to you.
French Baguettes | Richard Bertinet | Gozney Dome
Gozney | Outdoor Pizza Ovens | Wood & Gas Fired Ovens.
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Baguettes by the master of everything dough @richardbertinet. A French boulangerie classic cooked in Dome.
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