02 February 2016

Sour Dough French Bread

photo of sour dough french bread


I made some French bread today, but instead of just using the active sour dough starter, I added yeast as well.  It came out pretty good, with the added bonus of a much shorter rise time of 2 hours instead of 6.

What you need:
  • 1 cup of active sour dough starter
  • 2 1/2 tsp yeast
  • 1/2 cup of warm water
  • 1 tsp salt
  • 2 tsp sugar
  • 1 egg
  • 2-3 cups of flour (you may need more or less depending on humidity)
Putting it together:
  • In a bowl, add the sour dough starter
  • Add 1/2 cup of flour and mix until combined
  • Allow to sit for about 30 minutes
  • Put yeast and sugar in small bowl and add water
  • Once yeast has bloomed, add to sour dough starter
  • Mix to combine
  • Add salt and egg, mixing to combine
  • Begin adding flour 1/2 cup at a time
  • Continue adding until well mixed. Dough should be somewhat sticky, but not TOO sticky.
  • Once kneading is complete, cover and let rise until doubled in size: 60-90 minutes.
  • After first rise, take out, punch down gently, and shape into loaf(s)
  • Cover and let rise an additional 30 minutes
  • Preheat oven to 425
  • Bake for 18 minutes, or until the internal temperature reaches 200 degrees
  • Remove and let cool at least 30 minutes before slicing
  • Enjoy!!

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