The Best French Sourdough in the Bread Machine Recipe - How to Cook Yummy French Sourdough in the Bread Machine

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.

I made a well in the center for the yeast so it doesn't make. 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. You can have French Sourdough in the Bread Machine using 9 ingredients and 9 steps. Here is how you achieve that. The Best French Sourdough in the Bread Machine Recipe - Easiest Way to Cook 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. Prepare 40 grams of Whole wheat flour.
3. Prepare 30 grams of Rye flour.
4. It's 5 grams of Salt.
5. Prepare 5 grams of Honey.
6. You need 160 grams of Water.
7. Prepare 2 1/2 grams of Dry yeast.
8. You need 50 grams of Walnuts.
9. It's 70 grams of Dried fruits soaked in rum.

It's not baked in there (that would not work at all.) 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. Adapted for the bread machine from a recipe found in World Sourdoughs From Antiquity, by Ed Wood. 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 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..

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. Sourdough bread is made entirely using wild yeast — with a strong, active sourdough culture of wild yeast, you won't need any commercial yeast at all. Besides giving the wild yeast time to do its job, this long, slow development time helps tease out more complex, nuanced flavors in the finished.