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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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Beignets are on the menu

12/9/2014

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Made these yesterday for my girlfriend Sherry & I. We had cafe' au lait and these light & fluffy beignets. Despite what people may think making beignets are not hard to make. The hardest thing to do is wait. So give this recipe a try.
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1 Envelope Active Dry Yeast
3/4 Cup Water (110 degrees F)
1/4 Cup Granulated Sugar
1/2 tsp Salt
1 Beaten Egg
1/2 Cup Evaporated Milk
3 1/2 – 3 3/4 Cups A.P. Flour
1/8 Cup Shortening
Vegetable Oil for Frying
Powdered Sugar in a shaker or sifter

Combine the Yeast, Water, and Sugar in a small dish. While yeast mixture is setting for 10 minutes and starts to foam, place beaten egg, salt and evaporated milk in large bowl or stand mixer. Beat these ingredients until combined.  Place dough hook on mixer. You can do this all by hand if you don't have a stand mixer.   When yeast has become frothy, about 5 -10  minutes,  add  to the egg mixture. Mix on low speed,  add half of the flour until it starts to come together at this point add the shortening. When the shortening is blended in add the remaining flour, a little at a time until dough is just slightly  sticky. Place dough on a floured surface. Knead the dough adding just enough flour as necessary to make a non-sticky, smooth dough. Place the dough into a large bowl, loosely cover and let rise in a warm area.

After the dough has doubled in size, place it onto a floured surface and roll out into a rectangle that is about 1/2″ thick. With a  sharp knife cut into squares or "fingers"  Let those rise for 40 minutes in a warm place, Can be placed in a barely warm oven. I usually can't wait and fry them them BUT if you can wait they will be more airy.

When the Beignets have risen, I use a Fry Daddy to cook mine but you can heat 2-3 inches of vegetable oil in a large saucepan to 350-360 degrees. Place 2-3 Beignets into the hot oil at a time, being careful not to crowed them or  deflate them. I turn them after just a few seconds so that the will stay if you wait too long they tend to want to stay on one side. When they are golden brown on one side turn them over until golden brown on the other side. They cook fairly quickly so don't walk away.  Remove and place on paper towel lined plates to drain. While hot  sprinkled with plenty of powdered sugar. You have to serve them with with Cafe au Lait. (Will share in another post)
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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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