Ingredients for French White Bread
- Active Dry Yeast
- 3/4 cup (175ml) warm water (105-115°F)
- Sourdough Starter
- 1 1/2 teaspoons salt
- 1 tablespoon sugar
- 1/2 teaspoon baking soda
- All Purpose Flour
- Cornmeal
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How to Make French White Bread
- Attach the dough hook to your stand mixer.
- In a large mixing bowl, dissolve 2 1/4 teaspoons active dry yeast in 3/4 cup (175ml) warm water (105-115°F).
- Add 1 cup (120g) sourdough starter, 1 1/2 teaspoons salt, 1 tablespoon sugar, and 1 1/2 cups (190g) all-purpose flour.
- Mix on medium speed until smooth and the flour is incorporated, about 1 1/2 minutes.
- Cover the bowl and let the dough rise for 60-90 minutes, or until doubled in size.
- With the mixer on low speed, gradually add 2 1/2 cups (310g) all-purpose flour and 1/2 teaspoon baking soda.
- Knead the dough using the dough hook for 5-7 minutes, until it develops a satiny texture and forms a ball, scraping down the sides of the bowl as needed.
- Shape the dough into a ball and let it rest on a lightly floured surface for 10 minutes.
- Shape the dough into a French loaf. Place it on a greased baking sheet lightly dusted with cornmeal.
- Using a sharp knife or scissors, make 3-5 diagonal slashes on top of the loaf.
- Cover the loaf and let it rise for another 90 minutes.
- Preheat oven to 375°F (190°C).
- Bake for 50 minutes, or until the loaf is nicely browned and sounds hollow when tapped with your knuckles.
Nutrition Information (Approximate per serving)
Sodium
111 g
Sugar
20g
Fat
3g
Carbs
89g
