From: dadams@cray.com (David Adams)
Subject: FAQ.recipes v2.0 (part 5/13)
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 6 Oct 92 13:26:20 CDT



#Subject: Sourdough Recipe Compilation, v2.0






300	SOURDOUGH FRENCH BREADS


301----------------------------------------------------------------------301 
#  From Lynn.  (I don't know what Lynn by my guess would be that
#  it was "Lynn Alford"  <cplma@groper.jcu.edu.au>


To make a tangy sourdough bread, you have to let it sit for a long time.
When I made some sourdough French bread, a couple of weeks ago, I
started the dough early in the morning, adding most of the flour and all
the water it was going to need.  By the time it went into the oven, it
was pleasantly tangy.  If I had wanted even more flavour, I would have
started it the night before.  The longer it sits, the more flavor it
will gain.
 
Sourdough French Bread  (adapted from the Sourdough Jack's Cookbook)
 
1 cup sourdough starter         2 t sugar
1 1/2 c warm water              2 t salt
1 package yeast                 1/2 t soda
4 c flour                       2 c flour (for kneading)
 
If you are going to start this bread the evening before or early in the
morning, you won't need the extra yeast.  If you start it 3 hours before
dinner, you will need it.  Put the starter, water, and flour in a bowl.
Put this in a warm place and ignore it for the rest of the day.  By
evening, it should have doubled and smell like your starter again.  Mix
the sugar, salt, soda and 1 cup of flour together.  Sprinkle them over
the dough, and mix well.  Turn the dough out onto your bread board and
knead it, using the remaining flour.
 
Shape loaves and place them on lightly greased cookie sheets.  Let rise
until doubled in bulk, slash tops of loaves, brush them with water or a
well-beaten egg, and place in 400 F oven.  (A pan of water on lower
shelf of the oven can help make a crispy crust.)  Bake until medium dark
brown.
 
302----------------------------------------------------------------------302 
# From: BOYAR001@dukemc.mc.duke.edu

Sourdough French Bread

For Sponge:
1     c sourdough starter from refrigerator
2     c warm water
2 1/2 c bread flour

If the starter jar (from the refrigerator) contains more than a cup of
starter, stir it before taking the cup mentioned above.

Mix the above in a bowl, stir, cover and let sit for 12 hours in a reasonably
warm area (75-85 degrees).  After 12 hours, mix briefly, return 1 cup
to the starter jar (for the refrigerator), and dump the remaining into the
bread machine.  (Should be about 3 cups worth).

Then add into machine:
2     t sugar
1 1/2 t salt
  1/2 t baking soda
2     c bread flour

Watch the initial mixing.  The mixture should form a ball.  If it appears too
wet, add more flour (up to another cup).

DAK Bread Machine specific controls:

   Press start, DO NOT USE TURBO.
   Setting: French, Darkness control 2-4 PM


Variations:  add 1-2 tsp dill weed

303-----------------------------------------------------------------------303 
# From: bell@pooh.cs.unc.edu (Andrew Bell)

Sourdough French Bread  (For Bread Machine)

2 cps bread flour
1/2 cp sourdough starter
3/4 cp warm water (between 85 and 95 degrees fahrenheight)
1 Tbs sugar
1 tsp salt
1 tsp butter, room temp. (I use vegetable oil)
1 tsp yeast  ***  Omit yeast if letting bread rest 4 to 6
    hours because then your sourdough starter should take over
    (I'd add a little bit just in case...)

Put ingredients into bread maker in order listed above.  Push
start in "french" bread mode and let it mix for 1 minute.  Push
cancel, let it "rest" 4 to 6 hours, then hit start again.  If
you start in the morning, the bread would be ready for dinner
(8 to 10 hours later).

I didn't let it "rest" and still had a mild sourdough bread.  But
to really get the stronger sourdough taste, it should be allowed
to rest for some time.

Enjoy!
Leslie Bell
bell@cs.unc.edu


From: hyler@jaana.ast.saic.com (Buffy Hyler)

Here's one that came across either the net or the breadmakers mailgroup
that I've used twice in the last few weeks and the results were excellent:

Sourdough French Bread

For Sponge:
1     c sourdough starter from refrigerator
2     c warm water
2 1/2 c bread flour

If the starter jar (from the refrigerator) contains more
than a cup of starter, stir it before taking the cup mentioned
above.

Mix the above in a bowl, stir, cover and let sit for 12 hours
in a reasonably warm area (75-85 degrees).  After 12 hours, mix
briefly, return 1 cup to the starter jar (for the refrigerator),
and dump the remaining into the bread machine.
(Should be about 3 cups worth).

Then add into machine:
2     t sugar
1 1/2 t salt
  1/2 t baking soda
2     c bread flour

Watch the initial mixing.  The mixture should form a ball.  If
it appears too wet, add more flour (up to another cup).

DAK Bread Machine specific controls:

   Press start, DO NOT USE TURBO.
   Setting: French, Darkness control 2-4 PM


Variations:  add 1-2 tsp dill weed


My comments: I usually have to add 1/2 to 3/4 cup of the extra flour to get 
a nice smooth ball.  

Buffy Hyler (hyler@ast.saic.com)
SAIC, Campus Point
San Diego, California


304-----------------------------------------------------------------------304 
#  Pilfered off rec.food.cooking

304a--------- Recipe Extracted from Meal-Master (tm) Database ------------304a
 
     Title: Sourdough French Bread
Categories: Breads     
  Servings: 18

      1 pk Active Dry Yeast                  1/4 c  Warm Water (110 to 115 F)  
  4 1/2 c  Unbleached Flour, Unsifted          2 T  Sugar  
      2 t  Salt                                1 c  Warm Water  
    1/2 c  Milk                                2 T  Vegetable Oil  
    1/4 c  Sourdough Starter             
 
  Dissolve yeast in warm water.  Add the rest of the ingredients.  Mix and
  knead lightly and return to the bowl to rise until double.  Turn out onto
  floured board and divide dough into two parts.  Shape dough parts into
  oblongs and then roll them up tightly, beginning with one side.  Seal the
  outside edge by pinching and shape into size wanted.  Place loaves on
  greased baking sheet and let rise until double again.  Make diagonal cuts
  on top of loaves with razor blade or VERY SHARP knife and brush lightly
  water for crisp crust.  Bake at 400 degrees F for about 25 minutes, or
  until brown and done.
  NOTE:
  Makes 2 loaves at 18 slices each.  Also note the the serving sizes in all
  of these recipes is guesstamate.  It all depends on the serving size you
  select.
 
304b----------------------------------------------------------------------304b
# From ??

------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Sourdough French Bread
Categories: Breads     
  Servings: 18

      1 pk Active Dry Yeast                  1/4 c  Warm Water (110 to 115 F)  
  4 1/2 c  Unbleached Flour, Unsifted          2 T  Sugar  
      2 t  Salt                                1 c  Warm Water  
    1/2 c  Milk                                2 T  Vegetable Oil  
    1/4 c  Sourdough Starter             
 
  Dissolve yeast in warm water.  Add the rest of the ingredients.  Mix and
  knead lightly and return to the bowl to rise until double.  Turn out onto
  floured board and divide dough into two parts.  Shape dough parts into
  oblongs and then roll them up tightly, beginning with one side.  Seal the
  outside edge by pinching and shape into size wanted.  Place loaves on
  greased baking sheet and let rise until double again.  Make diagonal cuts
  on top of loaves with razor blade or VERY SHARP knife and brush lightly
  water for crisp crust.  Bake at 400 degrees F for about 25 minutes, or
  until brown and done.
  NOTE:
  Makes 2 loaves at 18 slices each.  Also note the the serving sizes in all
  of these recipes is guesstamate.  It all depends on the serving size you
  select.
 

305-----------------------------------------------------------------------305 
# From dadams@cray.com  (David Adams)

	This recipe was given to me by a neighbor lady.

		SOURDOUGH FRENCH BREAD		2 loaves


	1 pkg. dry yeast		2 t salt
	1 1/2 C warm water		6 - 6 1/2 C unbleached 
	1 C starter				flour, divided
	2 t sugar			1/2 t soda

	Sprinkle yeast over waarm water in large bowl.  Stir until 
	disolved.  Stir in starter, sugar salt and 3 C flour until
	well blended.  Beat at high on elec. mixer 2 min.  Stirr in
	1 C flour to make thick batter.  Cover bowl with towel.
	Let rise in warm place until doubled (1-2 hours.)  Stir down
	batter.  Mix soda and 1 C flour - stir into batter to form 
	soft dough.  Turn onto greased floured board.  Use enough
	of remaining flour to prevent sticking and knead 8 min. until
	smooth and elastic.  Divide in half.  Roll each half into a 
	rectangle 9x16".  Starting at long side, roll up tightly and seal 
	bottom seam by pinching with fingers.  Taper ends slightly by rolling
	loaf back and forth on board with one hand on each end.  Tuck
	tapered ends under or put in bread pan lightly greased.  Cover
	with damp towl.  Let rise in warm place until doubled (45 min-
	1 hr.)  Brush loaves lightly with water.  Bake 35-45 min. at
	400 deg. F.

306________________________________________________________________________306
From: a.m.osborne@mvuxd.att.com



		    PAIN DE CAMPAGNE (Pain au Levain)
	      from "The	Bread Book", by	Martha Rose Shulman
			     Julian Templeman

       This recipe is for French bread - not the stale-next-day
       baguettes, but the large, flat sourdough	loaves with a hard
       crust and chewy texture called 'pain de campagne' or 'pain
       au levain.' It may seem a lot of	effort,	but it is worth	it.
       This bread is very filling, has a wonderful taste, and will
       keep for	up to a	week if	you take a bit of care.	Ideally,
       this bread is made with no yeast	whatsoever, but	it can be
       difficult to get	enough leaven from just	the sourdough, so
       here is a hybrid	recipe....

       For sourdough bread, you	have to	make the sourdough starter,
       or 'chef' about a week in advance. Once you have	made the
       first lot, though, you save a bit of your dough for the next
       batch of	bread, and so on.  On day one:

       90 ml water   115 g unbleached white or wholemeal flour,	or a mixture

       Stir the	flour and water	together until smooth, cover with a
       damp tea-towel and leave	for 72 hours. You can keep damping
       the tea-towel if	you want. It should rise slightly, and take
       on an acidic aroma.  Tell others	using your kitchen not to
       throw this rather horrible looking mess out.  After 72
       hours:

	      120 ml lukewarm water   170 g flour, as above

       If a stiff crust	has formed on the starter, peel	it off and
       discard it.  Stir in the	water, and then	blend in the extra
       flour. Turn out onto a floured surface, and knead into a
       ball.  Return the dough to the bowl, cover with the damp
       cloth again, and	let it sit in a	warm place for 24-48 hours.
       Again, if a crust forms,	peel it	off and	discard	it.  You
       are now ready to	make some bread!

       This recipe makes one large, or two small loaves. The rye
       flour is	pretty essential for proper 'pain de campagne,'	but
       the semolina flour can be missed	out, and an extra bit of
       plain flour substituted.

       225 g chef, prepared as above. If using the	425 ml lukewarm	water
       start for the first time, use the whole lot.     2 1/2 tsps active dried
      							   yeast

       55 g semolina flour or replace with an	55 g rye flour
	 extra 55 g unbleached white flour)	565 g unbleached white flour
       2 1/2 tsps salt

       As before, dissolve the yeast in	the water in your bowl,	and
       leave for 10 minutes. Then stir in the chef, and	mix well.

       Add the rye and semolina	flours to the liquid and blend in.
       Mix the salt with 500 g of the white flour, and then fold
       this into the mixture. By the time you have done	this, you
       should be able to knead the dough.

       Turn it out onto	a floured board, and then knead	for 10-15
       minutes,	adding the rest	of the flour as	you go.	The dough
       may well	be very	sticky,	so use a pastry	scraper	to help
       manipulate it, and flour	your hands well.

       Shape the dough into a ball, transfer it	to an oiled bowl,
       cover with a damp cloth,	and leave it to	rise somewhere warm
       for 1.5-2 hours,	until doubled in bulk.

       Turn out	the dough, knock it back, and knead for	2-3
       minutes.	Remove a heaped	cup (about 225 g) of the dough to
       use as the starter for your next	batch, placing it in a
       bowl, and refrigerating after a few hours if you	won't be
       using it	within a day.

       Shape the dough into one	or two balls, depending	on how many
       loaves you want to make,	and dust them with flour. Transfer
       the ball	to an oiled bowl, cover, and leave to rise for 1
       1/2-2 hours, until doubled in bulk again. Now comes the hard
       bit - turn it out onto an oiled baking sheet. Don't knock it
       down, and try not to disturb it,	just gently reshape it with
       your hands if need be. Cover with a cloth, and let it rise
       for 15 minutes while you	heat the oven.

       Heat the	oven to	gas mark 6/200 degrees C/400 degrees F,
       putting an empty	cake or	loaf tin on a shelf near the
       bottom. Slash the loaf with a sharp knife just before
       baking, then put	the loaf in the	oven.... at the	same time,
       empty a pint of water into the loaf tin,	and close the oven
       door quickly. The resulting rush	of steam will help ensure a
       good crust. Spray the loaf with water just after	putting	it
       in, and twice more during the first ten minutes of cooking.

       Bake for	45 minutes, or until the loaf is dark brown and
       sounds hollow when tapped on the	base. Turn out and cool	on
       a wire rack.  Don't keep	this bread in a	bread-bin; just
       cover the cut side with foil.




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