Video Blog: How To Make Sourdough French Bread (Short-method)

Over the weekend, I had a chance to try my hand at making sourdo1gh french bread.  I was using the recipe out of the Sunset Cookbook of Breads.   The recipe can be made either the short method or the long method.  I did not get started with my sourdough bread until around 4pm so I decided that I needed to try the short method.

My overall impression of the bread was it tasted great and it had a nice thick and tough crust.  The one disappointment was when the bread fell as I slashed the loaf just prior to baking.  The bread did rise somewhat once I began baking it but it wasn’t as much as I would like.  Next time I make this, I may try putting this in a loaf pan and see how it comes out.

Sourdough French Bread Short Method

1 1/2 cups warm water
2 tsp active dry yeast
1 cup sourdough starter
4 cups unsifted, all-purpose flour
2 tsp sugar
2 tsp salt
about 1/2 tsp baking soda
about 2 cups flour

Pour warm water into a large mixing bowl; stir in the yeast. Add starter, the 4 cups flour, salt and sugar. Stir vigorously for about 3 minutes with a wooden spoon.  Turn into a large greased bowl, cover with a towel and let rise in a warm place until doubled in bulk (1 1/2 to 2 hours).  Mix soda with 1 cup of the remaining flour and stir in; the dough will be very stiff. Turn dough out onto a floured board and begin kneading; add the remaining 1 cup flour (or more) to control the stickiness. Knead until satiny-at least 8 minutes, until the dough cannot absorb any more flour.

Shape into two oblong loaves or one large round loaf. Place on a a lightly greased cookie sheet, cover and place in a warm place; let rise until nearly doubled in size, 1 to 1 1/2 hours. Just before baking, brush outside with water; make diagonal slashes across the top with a sharp knife or a single-edge razor. Put a shallow pan of hot water in the bottom of oven. (If you prefer a more tender crust, do not place the pan of water in the oven, and brush the unbaked loaf with salad oil or butter instead of water.)  Bake in a 400 hot oven until the crust is medium dark brown (about 45 minutes for oblong loavees and about 50 minutes for the large round loaf). For a heavier and tougher crust, remove loaf from oven 10 minutes before it is done; brush with salted water and return to a very hot oven (425) to bake for the remaining time.