Sourdough French Bread Recipe
Sourdough French Bread is the authentic way to make a French Baguette loaf like a bakery. Fungal Enzymes is another word for the sourdough ingredient on French bread labels, including Panera French baguettes. Find out why baking with a sourdough starter makes all the difference in a bread recipe!
Equipment
- 1 sheet-pan
Ingredients
Ingredients:
- 470 grams warm water , (2 cups)
- 30 grams sugar, (2.5T)
- 30 grams barley malt syrup , (1.5T)
- 15 grams dry milk, (2T)
- 20 grams salt, (1.5T)
- 200 grams active sourdough starter, (1 cup)
- 950 grams bread flour, (6 3/4 cups)
Instructions
Directions:
- In the bowl of a Kitchen-Aid mixer, combine all the dough ingredients. Knead over low speed for 3 minutes. The dough should be heavy and tacky. Cover and rest for 3 hours.
- Remove the dough from the bowl and cut it into 4 equal pieces. Pat each piece into a small rectangle and roll it up to make a footlong baguette.
- Place each baguette into a silicone bread mold. Score each loaf with 3-4 slashes facing downwards diagonally.
- Allow loaves to rest for another 2 hours on the counter or warm area. Then wrap with plastic wrap and refrigerate overnight.
- Bring the baguettes to room temperature at least an hour before baking. Preheat oven to 450°F.
- Spray loaves with water and bake for 15-22 minutes, misting with water every 10 minutes during the baking time.
- Cool bread completely before removing it from the bread pan.
Nutrition Facts
Sourdough French Bread Recipe
Serving Size
1 slice
Amount per Serving
Calories
57
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
1
mg
0
%
Sodium
116
mg
5
%
Potassium
17
mg
0
%
Carbohydrates
12
g
4
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
2
g
4
%
Vitamin A
2
IU
0
%
Vitamin C
1
mg
1
%
Calcium
5
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
