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302 Sourdough French Bread




Description

This article is from the collection of recipes from the Sourdough Mailing List, by David Adams with numerous contributions by others.

302 Sourdough French Bread

# From: BOYAR001@dukemc.mc.duke.edu

Sourdough French Bread

For Sponge:
1 c sourdough starter from refrigerator
2 c warm water
2 1/2 c bread flour

If the starter jar (from the refrigerator) contains more than a cup of
starter, stir it before taking the cup mentioned above.

Mix the above in a bowl, stir, cover and let sit for 12 hours in a reasonably
warm area (75-85 degrees). After 12 hours, mix briefly, return 1 cup
to the starter jar (for the refrigerator), and dump the remaining into the
bread machine. (Should be about 3 cups worth).

Then add into machine:
2 t sugar
1 1/2 t salt
1/2 t baking soda
2 c bread flour

Watch the initial mixing. The mixture should form a ball. If it appears too
wet, add more flour (up to another cup).

DAK Bread Machine specific controls:

Press start, DO NOT USE TURBO.
Setting: French, Darkness control 2-4 PM


Variations: add 1-2 tsp dill weed

 

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