Recipe of Quick French Sourdough in the Bread Machine

Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, french sourdough in the bread machine. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

French Sourdough in the Bread Machine is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. French Sourdough in the Bread Machine is something that I have loved my entire life. They’re nice and they look fantastic.

Sourdough bread baked in a bread machine? Not only is it possible — it's delicious! This high-rising loaf, with its soft crumb, makes ideal sandwiches and toast. Place the ingredients into the pan of your machine, in the order suggested by the manufacturer; program for French Bread, or a similar.

To get started with this recipe, we must first prepare a few components. 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. Make ready 180 grams Bread flour
2. Take 40 grams Whole wheat flour
3. Prepare 30 grams Rye flour
4. Prepare 5 grams Salt
5. Take 5 grams Honey
6. Get 160 grams Water
7. Make ready 2 1/2 grams Dry yeast
8. Get 50 grams Walnuts
9. Prepare 70 grams Dried fruits soaked in rum

Get Familiar with Your Machine's Settings and. 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. Let your bread machine do all the hard work for you and say goodbye to overly complex sourdough recipes forever.

Steps 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.

San Francisco-Style Sourdough Bread Instructions: Add all the ingredients except cornmeal in the bread pan of bread machine. 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.) This baked perfectly in my bread machine. I used all bread flour since I didn't have barley flour.

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