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The French Bread
The French Bread
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
125 minutes
Create rustic sourdough bread with a homemade starter for that authentic wood-fired oven taste. Add humidity by spritzing water in the oven and baking with a pan of hot water. Knead in a bread machine, then bake in the oven for the perfect loaf.
Ingredients:
  • 2 cups sourdough starter
  • 10 tablespoons water
  • 1.5 teaspoons olive oil
  • 1 tablespoon white sugar
  • 1 tablespoon active dry yeast
  • 4 cups all-purpose flour, or more if needed
  • 2 teaspoons cornmeal
  • 2 cups boiling water
  • 1 egg yolk
  • 1 tablespoon milk
Instructions:
  • Add the sourdough starter, water, olive oil, salt, sugar, yeast, and flour in the same sequence into the bread machine pan. Select the dough cycle setting and start the machine.
  • Once the machine has completed its cycle, transfer the dough onto a floured surface. Knead it several times and add more flour if needed. Divide the dough into two halves. Roll out each half into an 8 by 12-inch rectangle that is 1/2-inch thick. Roll the rectangles into loaves lengthwise, pinching the seams, and tapering and pinching the ends.
  • Prepare the baking sheets by lining them with parchment paper and sprinkling with cornmeal. Gently place the loaves on the sheets, cover loosely with plastic wrap, and allow them to rise in a warm place until doubled in size, approximately 30 minutes.
  • Preheat oven to 375 degrees F (190 degrees C) with a large baking stone on the center rack and a baking dish on a lower rack. Carefully pour boiling water into the dish.
  • Unwrap loaves and score each with deep 1/2-inch cuts using a sharp knife. Combine egg yolk and milk in a bowl, whisk until well blended, and brush over the loaves.
  • Place the loaves on the hot baking stone in the oven, then spritz the oven generously with water from a spray bottle every minute for a total of four times. This will create a steamy environment for the bread to bake perfectly.
  • Bake for 15 minutes, then take out the water-filled baking dish. Keep baking until the bread is golden brown and the loaves sound hollow when tapped, for an additional 15 minutes. Cool the bread on racks.

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