sourdough bread in a perforated french mold.

© 2011 by KV5R — Rev. Feb. 27, 2011.


750 grams bread flour (~6¼ loose cups)
450 grams warm water (~2 cups, scant)
265 grams poolish sourdough starter (1 cup)
2   tsp   sea salt
1   tsp   coriander
1   tsp   garlic
1   tsp   oregano
2   Tbs   honey
1   Tbs   coconut oil (for the mixing/proofing pan)

Mix dry ingredients with flour. Mix sourdough and honey with water.
Mix well. Adjust flour/water, if needed, to reach desired dough consistency.
Knead for 5 minutes. Form into a ball and place in a sprayed proofing pan.
Cover with plastic and let rise for 12 hours.
Removed and punch down. Divide into 2 equal parts and form into logs suitable to the French bread mold.
Bake uncovered at 450°F for 45-50 minutes. Remove and cool.
Makes 2 1½ lb. Sourdough French loaves (16 inches long).
Hand-break into chunks and enjoy!

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