Recipes Bread Yeast Bread Recipes Sourdough Bread Recipes The French Bread 4.6 (28) 24 Reviews 11 Photos This French bread recipe has been perfected to my satisfaction - crunchy on the outside, and soft airiness on the inside. I hope you enjoy these stunning loaves! Recipe by Sam Nemati Published on June 18, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 11 11 11 11 Prep Time: 20 mins Cook Time: 15 mins Additional Time: 1 hr 30 mins Total Time: 2 hrs 5 mins Servings: 16 Yield: 2 loaves Jump to Nutrition Facts Ingredients 2 cups sourdough starter 10 tablespoons water 1 ½ teaspoons olive oil 1 teaspoon salt 1 tablespoon white sugar 1 tablespoon active dry yeast 4 cups all-purpose flour, or more if needed 2 teaspoons cornmeal 2 cups boiling water 1 egg yolk 1 tablespoon milk Directions Place the sourdough starter, water, olive oil, salt, sugar, yeast, and flour in that order into the pan of a bread machine, set the machine on the dough cycle, and start the machine. After the machine has finished its cycle, turn the dough out onto a floured surface, and knead several times; mix in more flour if the dough is very sticky. Cut the dough in half, and roll each piece of dough out into a rectangle about 8 by 12 inches and 1/2-inch thick. Roll the rectangles into loaves the long way, pinch the seams, and taper and pinch the ends of the loaves. Line 2 baking sheets with parchment paper, and sprinkle paper with cornmeal. Place the loaves gently onto the prepared baking sheets, cover loosely with plastic wrap, and let rise in a warm place until doubled, about 30 minutes. Place a large baking stone onto the center rack of oven, and place a baking dish onto a lower rack. Preheat oven to 375 degrees F (190 degrees C). Carefully pour boiling water into the baking dish. Remove plastic wrap from loaves, and slash several 1/2-inch deep cuts into each loaf with a sharp knife. Whisk egg yolk and milk together in a small bowl until thoroughly mixed, and brush the loaves with the egg yolk mixture. Place the loaves into the preheated oven on top of the baking stone, and quickly spray the inside of the oven 4 or 5 times with a water-filled spray bottle. Shut oven door; wait 1 minute, and spray again; repeat twice more, spraying the oven 4 times with water at 1-minute intervals. Bake about 15 minutes, and remove the water-filled baking dish. Continue to bake until the bread is browned and the loaves make a hollow sound when thumped, about 15 more minutes. Remove bread to cool on racks. Cook's Notes The sourdough starter is a large amount, so be sure to make it ahead of time if you don't have enough. The bread machine, baking stone, and spraying of the oven are all optional and serve to make a more perfect loaf of French bread. I Made It Print Nutrition Facts (per serving) 173 Calories 1g Fat 34g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 173 % Daily Value * Total Fat 1g 2% Saturated Fat 0g 2% Cholesterol 13mg 4% Sodium 155mg 7% Total Carbohydrate 34g 12% Dietary Fiber 2g 6% Total Sugars 2g Protein 6g Vitamin C 0mg 1% Calcium 24mg 2% Iron 2mg 13% Potassium 117mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved