I've been making this bread since the 1970s and it is always a favorite — it is based on a recipe in the Sunset Cook Book Of Breads, 1966, pp. 65 & 66. For the quick overnight starter instructions, click on recipe. Besides just eating it along with salads, pasta and other entrees, it is especially good in Marla's French Bread Toast and in Eddie Morris' Salad Bread.
Shortcut Sourdough French Bread Makes 2 to 3 loaves
1 (¼ oz.) pkg. instant yeast (or 1 scant tablespoon)
1½ cups warm water (about 110°)
1 cup sourdough starter @ room temperature
About 6 cups regular, all-purpose flour, unsifted
2 teaspoons each salt & granulated sugar
1 teaspoon cornstarch mixed with ½ cup cold water
1. In a measuring cup or small bowl, soften yeast in the water – it should bubble.
2. In another large bowl, add starter, 4 cups of the flour, the salt, sugar and the bubbling yeast; stir until all ingredients are well combined.
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| A Swedish dough whisk works well for combining ingredients. |
3. Cover with a clean kitchen towel or plastic wrap and let rise (1st proofing) in a warm place (about 85°) until doubled in bulk, about 1 to 1½ hours (it won’t hurt it rises longer).
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| Dough after 1 1/2 hours of resting and rising. |
4. Stir in enough of the remaining flour (about 1½ cups) until dough comes together in a ball and is not sticky.
5. Turn dough out onto a lightly floured board and knead until smooth and elastic, about 10 minutes adding additional flour if needed to prevent dough from sticking (but avoid adding so much that the bread is dry).
6. Divide dough in half or thirds and shape. For oblong loaves, flatten dough and roll up into a log; pinch to seal edges. For round loaves, shape dough into smooth balls, pinching a seam underneath.
7. Set shaped breads, seam side down, in greased or sprayed French loaf pans or cookie sheet(s). Stretch, pull &/or adjust bread once in pan or on sheet if needed. Cover with a towel and let rise in a warm place (2nd proofing) until puffy & almost double – about 1 hour for large loaves; 45 minutes for smaller loaves
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Above: Loaves right after shaping.
Below: Loaves after rising. |
8. Adjust oven racks so they are on the two lowest positions. Preheat oven to 400°. Just before bread is ready to bake, place a rimmed baking sheet on the lowest rack and fill with about 1/2” boiling water. (The steam will help produce a crisp loaf.)
9. Meanwhile, heat cornstarch and water to boiling, stirring; cool slightly.
10. With a sharp knife or lame, positioned at an angle, cut 1/2” deep slashes on top of each loaf (the bread may deflate a bit at this point but will recover as it bakes; this helps release steam and avoids excess cracking on the surface). Brush tops and sides evenly with cornstarch mixture (helps create a shiny loaf and crispy surface). Seeds (sesame, poppy, caraway, etc.) could be added on top at this point.
11. Bake in preheated 400° oven; after 10 minutes (7 for smaller), brush loaves again with cornstarch mixture. Bake about 25 minutes longer (20 minutes for smaller) —until loaves are golden and sound hollow when tapped or internal temperature registers 190-200° F. Cool on wire racks.
Recipe without photos . . . Shortcut Sourdough French Bread Makes 2 to 3 loaves
1 (¼ oz.) pkg. instant yeast (or 1 scant tablespoon)
1½ cups warm water (about 110°)
1 cup sourdough starter @ room temperature
About 6 cups regular, all-purpose flour, unsifted
2 teaspoons each salt & granulated sugar
1 teaspoon cornstarch mixed with ½ cup cold water
1. In a measuring cup or small bowl, soften yeast in the water – it should bubble.
2. In another large bowl, add starter, 4 cups of the flour, the salt, sugar and the bubbling yeast; stir until all ingredients are well combined.
3. Cover with a clean kitchen towel or plastic wrap and let rise (1st proofing) in a warm place (about 85°) until doubled in bulk, about 1 to 1½ hours (it won’t hurt it rises longer).
4. Stir in enough of the remaining flour (about 1½ cups) until dough comes together in a ball and is not sticky.
5. Turn dough out onto a lightly floured board and knead until smooth and elastic, about 10 minutes adding additional flour if needed to prevent dough from sticking (but avoid adding so much that the bread is dry).
6. Divide dough in half or thirds and shape. For oblong loaves, flatten dough and roll up into a log; pinch to seal edges. For round loaves, shape dough into smooth balls, pinching a seam underneath.
7. Set shaped breads, seam side down, in greased or sprayed French loaf pans or cookie sheet(s). Stretch, pull &/or adjust bread once in pan or on sheet if needed. Cover with a towel and let rise in a warm place (2nd proofing) until puffy & almost double – about 1 hour for large loaves; 45 minutes for smaller loaves
8. Adjust oven racks so they are on the two lowest positions. Preheat oven to 400°. Just before bread is ready to bake, place a rimmed baking sheet on the lowest rack and fill with about 1/2” boiling water. (The steam will help produce a crisp loaf.)
9. Meanwhile, heat cornstarch and water to boiling, stirring; cool slightly.
10. With a sharp knife or lame, positioned at an angle, cut 1/2” deep slashes on top of each loaf (the bread may deflate a bit at this point but will recover as it bakes; this helps release steam and avoids excess cracking on the surface) Brush tops and sides evenly with cornstarch mixture (helps create a shiny loaf and crispy surface). Seeds (sesame, poppy, caraway, etc.) could be added on top at this point.
11. Bake in preheated 400° oven; after 10 minutes (7 for smaller), brush loaves again with cornstarch mixture. Bake about 25 minutes longer (20 minutes for smaller) —until loaves are golden and sound hollow when tapped or internal temperature registers 190-200° F. Cool on wire racks.
