Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, french sourdough in the bread machine. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Sourdough bread baked in a bread machine? Not only is it possible — it's delicious! 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 meals on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. French Sourdough in the Bread Machine is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can cook french sourdough in the bread machine using 9 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make French Sourdough in the Bread Machine:
- Prepare 180 grams Bread flour
- Make ready 40 grams Whole wheat flour
- Make ready 30 grams Rye flour
- Get 5 grams Salt
- Make ready 5 grams Honey
- Get 160 grams Water
- Make ready 2 1/2 grams Dry yeast
- Make ready 50 grams Walnuts
- Take 70 grams Dried fruits soaked in rum
This is the EASIEST way to make. Let your bread machine do all the hard work for you and say goodbye to overly complex sourdough recipes forever. But it breaks some of the sourdough rules because it is kneaded fully, like a yeast dough, in the bread machine. It's not baked in there (that would not work at all.) Sourdough bread makes an excellent bread bowl because of it's very thick and crispy crust.
Steps to make French Sourdough in the Bread Machine:
- 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.
- 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.
- Roll the dough out into an oval shape.
- Fold the two long sides over the bread towards the middle.
- 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.
- 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.
- Here it is when baked. I kind of burned it a little, but that's the way I like it.
- You can use this recipe to make 2 small loaves as well.
- 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.
Bread Making Hints: Secrets to using the bread machine, About yeast in bread making, and Sourdough Starter - How to make a Sourdough Starter. San Francisco-Style Sourdough Bread Instructions: Add all the ingredients except cornmeal in the bread pan of bread machine. If your bread machine has a warming cycle, turn it off and start a basic bread cycle to stir these ingredients together. I use the dark crust setting for this Slowly add warm milk and softened butter to dry mixture while the bread machine is still stirring. Then do the same with the sourdough starter.
So that’s going to wrap this up for this exceptional food french sourdough in the bread machine recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
