Sourdough French Bread using Bread Machine Manual Dough Cycle
1 (1-pound) loaf; about 16 slices
Sourdough Starter:
1 cup nonfat milk
3 tablespoons plain yogurt
1 cup all-purpose flour
Bread:
2 teaspoons dry yeast
1 teaspoon sugar
2 cups bread flour
1 teaspoon salt
3/4 cup sourdough starter
1/2 cup warm water
2 tablespoons cornmeal
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To prepare the starter: Heat the milk to about 90-100 degrees, until just warm. Stir in the yogurt. Pour into a 1-quart glass or ceramic bowl, cover with a nonmetallic lid and set in a warm place for 24 hours.
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After 24 hours the milk will thicken and form curds. At this point gradually stir in 1 cup all-purpose flour until well blended. Cover with a lid and set in a warm place again until it ferments and bubbles and a clear liquid forms on top, about two to five days. Stir daily.
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To prepare the bread: Place the yeast, sugar, flour, salt, starter and warm water in the bread machine. Use setting for French bread and press start.
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When the dough has gone though its kneading and first-rise cycles remove from the machine. Form into a oblong or round loaf and place on a baking sheet that has been sprinkled with cornmeal. Slash the top and let rise in a warm place for about 40 minutes.
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Mist the loaf with water. Place in a preheated 400-degree oven and bake 25-30 minutes. Mist the inside of the oven every 10 minutes. (Or use a pastry brush to splash water on the inside of the oven.) Let cool about 30 minutes before slicing.
[i]Data per slice Calories 88 Protein 3g Fat 0g Carbohydrates 18g Sodium 139mg Saturated fat 0g Monounsaturated fat 0g Polyunsaturated fat 0g Cholesterol 0mg
From “Bread Machine Magic” by Linda Rehberg and Lois Conway.[/i]