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Crusty Sourdough French Bread

12/14/2015

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I have been looking for a good crusty bread recipe for years. I think I have finally have found it. It is very crusty yet chewy in the middle. I did use a Perforated Baguette Pan to help get a crusty bread and it worked wonderfully.  Also I think brushing the bread down with water as well as having a pan of water in the oven lead to the crustiness of the bread. I did buy King Arthur flours because it really does matter what flour you buy. I bought the Italian flour here at KingArthurflour.com .      
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1 ½  cups lukewarm  water
1 tbsp yeast
1 cup sourdough starter
1 ½ cups bread flour & 1 ½ cup Italian flour
2 tsp sugar
2 tsp salt
1 tsp baking soda
½  cup bread flour & ½ cup Italian flour
Flour for kneading
 
 
     Place water in a large bowl and add yeast and stir till dissolved. Add starter and stir till combined. Add first 3 cups flour, sugar and salt and stir hard for 2 or 3 minutes. Notate where the level of the dough is. Cover with a cloth and place in warm place and let rise 1-1/2 to 2 hours or until doubled in size.
     Combine baking soda with remaining cup of both flours and stir into the dough. When combined, turn out onto a floured surface and begin kneading. If needed, you can add additional bread flour to get smooth, non sticky dough.  Knead until the dough feels, between 5 and 10 minutes. When you think you have kneaded long enough give that ball of dough a firm poke in the middle with your finger. If the indentation fills back quickly, the dough is ready to rest. If it stays looking like a deep dimple, continue kneading until the hole fills back quickly. It should be smooth and how I describe as "feel like a baby's bottom" - silky smooth and soft.
      Divide ball into 3 equal parts. Shape into 3 oblong loaves, If desired you can shape into 1large round loaf, I placed them on a perforated baguette pan.( If you don’t have one place them on a baking stone or heavy cookie sheet that has either semolina flour or cornmeal sprinkled on it.   Cover with a cloth, set in warm place, free from drafts and let rise 1 to 2 hours or until nearly doubled in size.
        When dough has risen, brush outside with water and make diagonal slashes across the top with a very sharp knife or single-edge razor blade.
         In the bottom of the oven place a shallow pan. Fill pan with hot water. It may be necessary to refill pan with hot water during baking process.
          Bake at 400° F for 35-45 minutes or until the crust is golden brown or has a hollow sound when thumped.

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    My name is Stephanie Thomas. I am a Louisiana girl who has transplanted to Indiana. I LOVE to cook, take photos, raise chickens, ride motorcycles, a quilter and did I mention cook?  I have cooked in my friends cafe's and for church events.  I have a 20 gallon pot of jambalaya that I have used to cook for our party that we have every year for our friends. I enjoy cooking for our family and friends.

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