Basic Sourdough French Bread

* Exported from MasterCook *

BASIC SOURDOUGH FRENCH BREAD

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Sourdough starter -- proofed
1 pk Yeast -- dry
6 c Flour, all-purpose
1 c Water -- tepid
1 tb Sugar
1/2 ts Salt

Recipe by: Randy Pollak
Preparation Time: 4:00
In a large bowl, combine starter, water, yeast, sugar,
salt, and 1 cup of flour. Set aside in warm place for
about 15 minutes to proof. Add remaining flour and
knead dough until smooth and elastic. Cover with bowl
and allow to double (about 1 1/2 hours). Punch down
dough and divide in half. Shape dough into two
baguettes by first rolling dough into a large
rectangle, then roll rectangle into loaf (tuck ends
underneath loaf), place on baking sheet and allow to
double again. With a very sharp knife, make a slit
down each loaf. Bake in a pre-heated 375-degree oven
for 30 minutes, Test for doneness by tapping on loaf;
it should sound hollow. For a crispy crust,
periodically spray water, with a hair sprayer, into
the oven while loaves are baking.
DARK RYE: Substitute 3 cups of rye flour for 3 cups of
the all purpose flour. Add 2 tablespoons of caraway
seeds to the batter, along with 1 cup of dark
molasses, and 2 tablespoons of powdered cocoa.
Substitute brown sugar for the plain sugar. Reduce
water by 1/4 cup. RAISIN-CINNAMON: Add 2 slightly
beaten eggs to the batter, after proofing. Roll each
half of dough into a large rectangle. Sprinkle each
rectangle with a mixture of, 1/4 cup sugar and 1
tablespoon of ground cinnamon. Sprinkle each half with
1/2 cup of raisins. Carefully roll each rectangle as
you would to shape a baguette. tuck the ends
underneath the loaf. Allow to rise until doubled, do
not split tops of loaves. After baking brush loaves
with melted butter. GARLIC-CHEESE: Add 1 cup of grated
parmesan cheese to batter. Mince 6 cloves of garlic,
add to batter. After splitting tops of loaves,
carefully pour 1 tablespoon of garlic butter on the
top of each loaf. For a cheesier loaf, before rolling
rectangle into baguette, sprinkle with 1/2 cup of
grated cheddar cheese.



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