French Bread with Homemade Bread Starter. The most often used recipe in our house is the french bread recipe from Patti Alderman at Alderman Farms. It slices easily for toast or sandwiches, and can be made into rolls, sandwich style loaves or long baguettes. Sourdough starter is the key to making these authentic-tasting and hearty loaves of bread.

Share some people, cooking is indeed things which is quite easy. Besides they are indeed hobbies cooking and have will cooking that is quite, they are also smart in processing each dish so that it becomes dish luscious. But there are those who cannot can cook, so they must learn and see recipes that are cushy to follow.

French Bread with Homemade Bread Starter You could make this bread, and no other, for the rest of your baking career, and never feel cheated. It uses the sponge, or poolish, method: sort of a poor man's or woman's sourdough starter — no feedings, little pre-planning, lots of flexibility, and superb bread. If you've always wanted crusty, hole-ridden, French-style bread, this is it.

You can cook French Bread with Homemade Bread Starter use 5 ingredients and 9 the steps. Here guides how you make it.

The main ingredient French Bread with Homemade Bread Starter as follows:

You need 200 grams of Bread (strong) flour.
Prepare 80 grams of Bread starter yeast mixture (natural leaven).
Prepare 110 ml of Water.
You need 2 grams of Salt.
Provide 2 tsp of Yogurt or honey.

Starter is what makes homemade sourdough bread so unique, because it doesn't require commercial yeast in order to rise. A live fermented culture of flour and water, otherwise known as sourdough starter , acts as a natural leavening agent. Traditional bread making relies on starters made of flour, water and wild yeast gathered from the air. Though the bread making process takes longer than it would with store-bought yeast, bread made with a starter achieves tastes and textures hard to come by otherwise.

Instructions French Bread with Homemade Bread Starter

Add all of the ingredients to the bread maker and leave to knead (stop after 10 minutes). When kneaded, leave to rest for a further 10 minutes inside the bread maker pan..
Cover the pot in cling film to prevent the dough drying out. Leave to prove until it has doubled or tripled in size. If it's summer leave for 4-5 hours and if it's winter remember to leave it in a warm place..
Actually you can leave the dough in the bread maker pan (like Step 2) or leave it to rise in an airtight container..
Punch out the excess gas and roll flat. Gently roll the dough up away from you. If you have a big oven please do this on an oven plate..
When rolled, pinch the seam closed and place the bread seam-down. If it's summertime, please leave to prove in the oven inside a 45l plastic bag full of air. (Prove for 1 hour if it's summertime)..
When the dough has doubled or tripled in size, score it a few times and bake for 15-20 minutes in an oven preheated to 200°C. Please don't spray the bread with water..
The soft french bread is ready..
Cut the bread and eat as-is or use for sandwiches..
This is what your bread should look like at the second proofing. We put it in a plastic bag filled with air to stop any sticking. The end of the bag should be firmly secured with rubber bands..

Since receiving the recipe for the Sourdough Starter, I've made this French bread countless times. These loaves rival any found in stores and can be made with relative ease. — Delila George, Junction City, Oregon Great recipe for French Bread with Homemade Bread Starter. I don't like hard bread. but I really love french breads where you can taste the wheat. That's why I decided to make a soft version. Adjust the water content of the bread starter to control the texture of your bread.