Sourdough French Bread Abm Amish Bread Starter
Elevate your homemade bread game with this rustic Sourdough French Bread made using an Amish bread starter, a time-honored ingredient that imparts a tangy depth of flavor and artisan quality. This recipe pairs the charm of traditional sourdough with the ease of modern techniques, producing a crusty, golden-brown loaf with a tender, airy interior. Perfect for everyday meals or special gatherings, this bread is made with simple pantry staples like bread flour, olive oil, and a touch of sugar, while the steam-baking method ensures an irresistibly crisp crust. Whether shaped into baguettes or classic round loaves, this family-favorite bread is versatile for pairing with soups, spreads, or enjoying on its own. With step-by-step guidance and minimal hands-on time, you'll create bakery-worthy results right from your kitchen. Ideal for sourdough enthusiasts and bread lovers alike, this recipe is sure to become a staple in your baking repertoire!
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Ingredients
- 1 cup Amish bread starter
- 1 cup Warm water (110°F)
- 2.25 teaspoons Active dry yeast
- 1 tablespoon Sugar
- 4 cups Bread flour
- 1.5 teaspoons Salt
- 1 tablespoon Olive oil
- 2 tablespoons Cornmeal (for dusting)
Directions
Step 1
In a small bowl, mix the warm water, active dry yeast, and sugar. Let sit for 5-10 minutes until the mixture is frothy.
Step 2
In a large mixing bowl, combine the Amish bread starter, yeast mixture, and olive oil. Stir until well combined.
Step 3
Gradually add bread flour, one cup at a time, mixing well after each addition. Add the salt with the last cup of flour.
Step 4
Transfer the dough to a floured surface and knead for 8-10 minutes until the dough is smooth and elastic.
Step 5
Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Step 6
Punch down the dough, turn it out onto a floured surface, and divide it into two equal portions. Shape each portion into a baguette or round loaf, as desired.
Step 7
Sprinkle a baking sheet or baguette pan with cornmeal and place the shaped loaves onto the prepared sheet.
Step 8
Cover loosely with plastic wrap or a damp towel and let the loaves rise for another 30-45 minutes, or until doubled in size.
Step 9
Preheat your oven to 425°F (220°C). Place a shallow, oven-safe dish filled with water on a lower rack in the oven to create steam for a crusty loaf.
Step 10
Using a sharp knife, make several shallow slashes on the tops of the loaves to allow steam to escape during baking.
Step 11
Bake the bread for 20-25 minutes or until the loaves are golden brown and sound hollow when tapped on the bottom.
Step 12
Remove from the oven and transfer to a cooling rack. Let cool for at least 20 minutes before slicing and serving.
Nutrition Facts
| Serving size | (1036.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2432.5 |
| Total Fat 25.0g | 0% |
| Saturated Fat 4.3g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 0mg | 0% |
| Sodium 3673.5mg | 0% |
| Total Carbohydrate 479.5g | 0% |
| Dietary Fiber 18.9g | 0% |
| Total Sugars 49.8g | |
| Protein 71.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 102.7mg | 0% |
| Iron 23.9mg | 0% |
| Potassium 746.6mg | 0% |
Source of Calories