Monday, February 21, 2011

French Sourdough Bread by Keli Cancala

This bread is beautiful, soft, tasty, classic... I am not sure if anyone would want this kind of recipe because its sound complaceted and takes time... but if someone wants to try then here it is.

French Sourdhough bread recipe:

If you already have sourdhough then just activate it and add to this flour mix:

1 and 1/4 cups warm water
2 cups go...od quality bread flour
1/2 cup stoneground whole wheat flour
1/2 cups rye flour
1/4 cup white or brown spelt flour
1/2 cup of active sourdhough
2 tsp salt

I always mix the flours differently but keep the total amount same which is 3 and 1/4 cups in this case. You can add sesame, sunflowerseed... but if you do add seeds you have to soak them overnight so they will absorb the water and don't take it away from the bread dough during baking. That way the bread will be soft, moist and nutty..
Soak 100g of seed in a bowl and pour enough water over them just to cover it. Next day drain and add to flour mix.
(If no seeds are used the rising is faster)

Knead for about 10 minutes. It will be sticky and you can add little bit of flour every so often to help with the kneading. Then rest it for 1 hour. After turn out on a well floured surface and pat it into a rectangle, fold one side to the middle and the other side on top of that. Flip it over and put it back to rest for about 3-4 hours. Then turn out on floured surface and gently make a rectangle again plus the folding. Also make sure you gently seal the dough along the meeting points (careful not to knead or push out the air). Flip it over agan, roll it to log shape and put it into bread form (I use a big oval shaped glass deep baking dish). Rest for an other hour before you bake in preheated oven, on 200 - 220 Celsius for about 30 - 40 minutes

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