French Sourdough in the Bread Machine
French Sourdough in the Bread Machine

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, french sourdough in the bread machine. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Convenient same-day delivery when you want it. Get your favorite food & products delivered in the same day. Place the ingredients into the pan of your machine, in the order suggested by the manufacturer; program for French Bread, or a similar long-rising cycle; and press start.

French Sourdough in the Bread Machine is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. French Sourdough in the Bread Machine is something that I have loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can have french sourdough in the bread machine using 9 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make French Sourdough in the Bread Machine:
  1. Get Bread flour
  2. Make ready Whole wheat flour
  3. Take Rye flour
  4. Get Salt
  5. Take Honey
  6. Make ready Water
  7. Take Dry yeast
  8. Make ready Walnuts
  9. Prepare Dried fruits soaked in rum

Generally, the French bread setting provides a longer rise time and a slower rise. As you know, that is usually exactly what sourdough bread needs. You can produce an authentic French loaf in your own kitchen. Adapted for the bread machine from a recipe found in World Sourdoughs From Antiquity, by Ed Wood.

Instructions to make French Sourdough in the Bread Machine:
  1. Add all of the ingredients to the bread maker and set it to the dough setting. Start the course and once the dough has finished kneading, switch it off. Take the dough out of the bread maker and mix in the walnuts and rum-soaked fruit.
  2. Prove until the dough doubled in size. Once proven, punch it down to get rid of any excess gas and roll it into a neat ball. Leave to rest for 10 - 15 minutes.
  3. Roll the dough out into an oval shape.
  4. Fold the two long sides over the bread towards the middle.
  5. Fold in half lengthways and firmly close up any seams. Put the dough seam-down on a baking tray and leave to prove for a second time.
  6. After this second proofing, use a tea strainer to sprinkle some bread flour over the top of the dough and score it 4 times. Spray with water and bake in an oven preheated to 220°C for 22 minutes. The outside of the bread may burn easily so if it looks like it is browning too much, cover it with aluminium foil whilst baking.
  7. Here it is when baked. I kind of burned it a little, but that's the way I like it.
  8. You can use this recipe to make 2 small loaves as well.
  9. Here I tried making a loaf with no filling. I proved it for a second time in a banneton (a bread rising mould) and dusted with rye flour. It made a really soft loaf that's great for making sandwiches.

Prep time includes proofing time for sourdough starter. Sourdough starter is the key to making these authentic-tasting and hearty loaves of bread. To mimic the humidity of a real wood-fired bread oven, spray water into the oven a few times, and keep a pan of hot water in the oven during baking. The bread is kneaded in a bread machine, but baked in the oven. I have spent much time experimenting with sourdough to come up with a recipe that I feel can rival the famous San Francisco Sourdough French Bread.

So that’s going to wrap it up for this special food french sourdough in the bread machine recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!