Easiest Way to Cook Appetizing French Sourdough in the Bread Machine

French Sourdough in the Bread Machine. Place the ingredients into the pan of your machine, in the order suggested by the manufacturer; program for French Bread, or a similar long-rising cycle; and press start. This bread has an autolyse step that is a fancy word for "mix everything in a bowl and let it sit there". Pour all the ingredients into a mixing bowl, EXCEPT THE SALT, and mix it up.

French Sourdough in the Bread Machine Set it for french bread and start it. Slowly drizzle the water into the machine while it is running. Stop adding water when the dough forms a rough ball that cleans You can produce an authentic French loaf in your own kitchen. You can cook French Sourdough in the Bread Machine using 9 ingredients and 9 steps. Here is how you achieve that.

Ingredients of French Sourdough in the Bread Machine

  1. It's 180 grams of Bread flour.
  2. It's 40 grams of Whole wheat flour.
  3. You need 30 grams of Rye flour.
  4. Prepare 5 grams of Salt.
  5. You need 5 grams of Honey.
  6. Prepare 160 grams of Water.
  7. Prepare 2 1/2 grams of Dry yeast.
  8. You need 50 grams of Walnuts.
  9. Prepare 70 grams of Dried fruits soaked in rum.

Adapted for the bread machine from a recipe found in World Sourdoughs From Antiquity, by Ed Wood. Prep time includes proofing time for sourdough starter. Sourdough starter is the key to making these authentic-tasting and hearty loaves of bread. To mimic the humidity of a real wood-fired bread oven, spray water into the oven a few times, and keep a pan of hot water in the oven during baking.

French Sourdough in the Bread Machine step by step

  1. Add all of the ingredients to the bread maker and set it to the dough setting. Start the course and once the dough has finished kneading, switch it off. Take the dough out of the bread maker and mix in the walnuts and rum-soaked fruit..
  2. Prove until the dough doubled in size. Once proven, punch it down to get rid of any excess gas and roll it into a neat ball. Leave to rest for 10 - 15 minutes..
  3. Roll the dough out into an oval shape..
  4. Fold the two long sides over the bread towards the middle..
  5. Fold in half lengthways and firmly close up any seams. Put the dough seam-down on a baking tray and leave to prove for a second time..
  6. After this second proofing, use a tea strainer to sprinkle some bread flour over the top of the dough and score it 4 times. Spray with water and bake in an oven preheated to 220°C for 22 minutes. The outside of the bread may burn easily so if it looks like it is browning too much, cover it with aluminium foil whilst baking..
  7. Here it is when baked. I kind of burned it a little, but that's the way I like it..
  8. You can use this recipe to make 2 small loaves as well..
  9. Here I tried making a loaf with no filling. I proved it for a second time in a banneton (a bread rising mould) and dusted with rye flour. It made a really soft loaf that's great for making sandwiches..

Try Out the French Bread Setting. If you aren't able to adjust the rising time of your bread maker, you may want to test out using the French bread setting with your sourdough. Generally, the French bread setting provides a longer rise time and a slower rise. I like the bread machine sourdough that way because I use it for sandwich bread. If you prefer a more sour flavor, do the following before you mix the ingredients in the machine: For the sourest Sourdough: In a medium bowl, combine the water, starter, and half the flour.

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