The Best French Sourdough in the Bread Machine Recipe - Recipe: Tasty French Sourdough in the Bread Machine

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French Sourdough in the Bread Machine Recipe. Sourdough bread baked in a bread machine? Not only is it possible — it's delicious! 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.

French Sourdough in the Bread Machine I made a well in the center for the yeast so it doesn't make. Bread Making Hints: Secrets to using the bread machine, About yeast in bread making, and Sourdough Starter - How to make a Sourdough Starter. San Francisco-Style Sourdough Bread Instructions: Add all the ingredients except cornmeal in the bread pan of bread machine. You can have French Sourdough in the Bread Machine using 9 ingredients and 9 steps. Here is how you achieve it. The Best French Sourdough in the Bread Machine Recipe - Easiest Way to Make Appetizing French Sourdough in the Bread Machine

Ingredients of French Sourdough in the Bread Machine Recipe

  1. You need 180 grams of Bread flour.
  2. It's 40 grams of Whole wheat flour.
  3. You need 30 grams of Rye flour.
  4. You need 5 grams of Salt.
  5. Prepare 5 grams of Honey.
  6. Prepare 160 grams of Water.
  7. It's 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. Let your bread machine do all the hard work for you and say goodbye to overly complex sourdough recipes forever. But it breaks some of the sourdough rules because it is kneaded fully, like a yeast dough, in the bread machine. It's not baked in there (that would not work at all.) This fabulous French bread recipe is mixed in the bread machine and then baked to crusty perfection in the oven.

French Sourdough in the Bread Machine instructions

  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..

Use the French Bread setting of your machine, but remove the dough before the baking cycle begins. If your bread machine has a warming cycle, turn it off and start a basic bread cycle to stir these ingredients together. I use the dark crust setting for this Slowly add warm milk and softened butter to dry mixture while the bread machine is still stirring. Then do the same with the sourdough starter. The bread machine makes French bread sticks easy enough.