Sourdough French Bread Abm Amish Bread Starter
Elevate your homemade bread game with this rustic Sourdough French Bread made using an Amish bread starter, a time-honored ingredient that imparts a tangy depth of flavor and artisan quality. This recipe pairs the charm of traditional sourdough with the ease of modern techniques, producing a crusty, golden-brown loaf with a tender, airy interior. Perfect for everyday meals or special gatherings, this bread is made with simple pantry staples like bread flour, olive oil, and a touch of sugar, while the steam-baking method ensures an irresistibly crisp crust. Whether shaped into baguettes or classic round loaves, this family-favorite bread is versatile for pairing with soups, spreads, or enjoying on its own. With step-by-step guidance and minimal hands-on time, you'll create bakery-worthy results right from your kitchen. Ideal for sourdough enthusiasts and bread lovers alike, this recipe is sure to become a staple in your baking repertoire!
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Recipe Information
Ingredients
- 1 cup Amish bread starter
- 1 cup Warm water (110°F)
- 2.25 teaspoons Active dry yeast
- 1 tablespoon Sugar
- 4 cups Bread flour
- 1.5 teaspoons Salt
- 1 tablespoon Olive oil
- 2 tablespoons Cornmeal (for dusting)
Instructions
In a small bowl, mix the warm water, active dry yeast, and sugar. Let sit for 5-10 minutes until the mixture is frothy.
In a large mixing bowl, combine the Amish bread starter, yeast mixture, and olive oil. Stir until well combined.
Gradually add bread flour, one cup at a time, mixing well after each addition. Add the salt with the last cup of flour.
Transfer the dough to a floured surface and knead for 8-10 minutes until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Punch down the dough, turn it out onto a floured surface, and divide it into two equal portions. Shape each portion into a baguette or round loaf, as desired.
Sprinkle a baking sheet or baguette pan with cornmeal and place the shaped loaves onto the prepared sheet.
Cover loosely with plastic wrap or a damp towel and let the loaves rise for another 30-45 minutes, or until doubled in size.
Preheat your oven to 425°F (220°C). Place a shallow, oven-safe dish filled with water on a lower rack in the oven to create steam for a crusty loaf.
Using a sharp knife, make several shallow slashes on the tops of the loaves to allow steam to escape during baking.
Bake the bread for 20-25 minutes or until the loaves are golden brown and sound hollow when tapped on the bottom.
Remove from the oven and transfer to a cooling rack. Let cool for at least 20 minutes before slicing and serving.
Nutrition Facts
Calories |
2432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3674 mg | 160% | |
| Total Carbohydrate | 479.5 g | 174% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 49.8 g | ||
| Protein | 71.5 g | 143% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 103 mg | 8% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 747 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
