Sourdough French Bread#BreadBakers

The sourdough bug has got on me and now I am only baking sourdough breads, be it flatbread which I make daily to enjoy with sabzi or curry. I have revived my sourdough starter in the month of December 2024 which I had freezed in year 2021.

This sourdough French bread recipe makes two long, soft and fluffy loaves of bread that are perfect for making po' boy sandwiches, sub sandwiches, garlic bread, or French bread pizza.

Makes 2 Loaves

Ingredients
For The Active Sourdough Starter Feeding
25 Grams Sourdough Starter
50 Grams Bread Flour
50 Grams Water
Main Dough 
430 Grams Bread Flour
50 Grams Whole Wheat Flour
300 Grams Water
100 Grams Active Sourdough Starter
50 Grams Milk
14 Grams Olive Oil
14 Grams Honey
10 Grams Salt
Method

The day you want to bake early in the morning, take 25 grams of leftover sourdough starter out of the fridge and feed it 50 grams of water and 50 grams of flour. Mix together thoroughly, mark the top of the starter with a rubber band, and set it on the counter. Let it rise for 8-12 hours ((if you are in a city like Mumbai it make take about 5 - 6 hours depending on temperature of the kitchen). The starter should have doubled in size in 5 -6 hours.

After the starter has reached it's peak, begin mixing all of the wet ingredients into a mixing bowl, adding the flour last. Mix water, milk, honey, olive oil, starter, and salt together until well combined. Then, add the  flour and whole wheat flour. Mix until a shaggy dough is formed.
Cover up the bowl of dough with a kitchen towel and let it rest for 30 minutes.
Stretch & Folds

- Perform the first set of stretch and folds. Stretch an edge of the dough up into the air and fold it over the top of the dough. Turn the bowl and grab another edge of the dough and do the same. Repeat this process, stretching and folding until you feel the dough tighten and resist stretching( about 8 turns). Then cover the dough and let it rest for 30 more minutes.
- Perform two more sets of stretch and folds with 30 minutes of rest in between the sets.
Shaping The Bread

After the last set of stretch and folds, flip the dough over in the mixing bowl so that the smooth side is facing up. Cover the dough with a kitchen towel and let it rise at room temperature for 4-8 hours (if you are in a warm country like India it make take between 2 -3 hours depending on temperature of the kitchen). This step is commonly called the first rise, or bulk fermentation.

Once the dough has doubled in size, place the dough, sticky-side-up, on a floured counter. Stretch the dough out into a rectangle, and then divide the dough into two equal smaller rectangles with a bench scraper or knife.

Roll each rectangle longways into a long, tube-shaped loaf ( about 14inches  long). Place the shaped loaves onto a metal sheet pan lined with parchment paper.
Cover up the loaves with a kitchen towel and let the dough rise for 2-3 hours. This is the second rise, or the final proof.
30 minutes before you are ready to bake, preheat your oven to 220°C and place a metal cake pan or any metal pan onto the bottom rack of your oven. You will put boiling water into this hot pan later to add steam to the oven. ( Do not place a glass dish or else you will break your's  like mine cracked into pieces)

When the dough is done proofing, it should have increased in volume and feel slightly puffy to the touch.
Score five diagonal lines into the top of each loaf with a razor blade, bread lame, or a serrated knife.

Transfer the sheet pan of Sourdough French Bread into the middle rack of the oven and pour a cup of boiling water into the metal pan on the bottom rack. Steam will fill the oven and allow the bread to expand as it bakes, giving it a better crust.
Let the bread bake for 15 minutes, then remove the pan of water. Bake for an additional 15 - 20 minutes, or until the bread has a brown color on the crust that you like.

Let the bread cool on a wire rack for 20-30 minutes before slicing into the bread. A perfectly baked Sourdough French Breads.

Serve slices with olive oil or butter, turn the slices into garlic bread, or cut the sourdough French bread lengthwise to make sandwiches or French bread pizza. Enjoy!

Labels: French Loaf, Sourdough, French, Bread Bakers, Breads, International Cuisine, Eggless 

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
We take turns hosting each month and choosing the theme/ingredient. This month’s theme is French Breads.  

• A Day in the Life on the Farm: Brioche 
• Food Lust People Love: Cheater Pain aux Raisins 
• The Wimpy Vegetarian : Fougasse 
• Karen's Kitchen Stories: La Couronne Lyonaise 
• Culinary Cam: Pain au Chocolat 
• A Messy Kitchen: Pain Brié 
• Zesty South Indian Kitchen: Pain de campagne 
• Sneha's Recipe : Sourdough French Bread  

Sourdough Banana Appe#SundayFunday

This is a sumptuous breakfast which is eggless & vegan will serve 3 to 4 persons and it goes well with a cup of tea, coffee or as a snack.  In the South these are call paniyaram or unniyappam and in Maharashtra we all it appe. In the other countires it's called aebleskiver. Traditional snack made with sourdough starter, jaggery, semolina and banana with touch of cardamom.

I used 100% sourdough starter which is made with 50: 50 ratios of all-purpose flour and whole wheat flour, you can use any flour starter.
I fed the starter at 4.30pm by 7.30 pm it was active. Add the semolina, jaggery and cardamon powder to the starter and extra ¼ cup water Kept it again at room temperature for 30 minutes then refrigerate it . Next morning added the mashed the banana and baking soda, added another ¼ cup water mix it well since this batter slightly thinner than a pancake batter. Poured this in a soft squeeze bottle or a piping bag, since it is less messy and you can control the amount the batter required in to each hole.

Make sure to cook to only golden-brown color as it tends to cook while it cools down.

To reduce the amount of batter sticking on to the ‘pan’, let the pan heat up a bit before adding the oil. Let the Oil heat again before adding the batter.

Ingredients 
220g Sourdough Starter
¾ Cup Jaggery
¾ Cup Semolina Rava
1 Banana - mashed
¼ Teaspoon Cardamom powder
¼ Cup+ ¼ Cup Water
1/8 Teaspoon Baking soda
Oil/ Clarified Butter - as required for frying
¼ Cup Freshly Grated Coconut - optional

Method

Melt Jaggery with ¼ cup of water and sieve with a strainer, to remove impurities if any are present.
In a bowl mash the banana into a puree with a masher and set aside.
In a large bowl add active starter, melted and strained jaggery, semolina flour, baking soda, cardamom powder and extra ¼ cup water, mix it well to make a thick pancake batter. Kept it again at room temperature for 30 minutes then refrigerate it . Next morning added the mashed the banana and baking soda, added another ¼ cup water mix it well since this batter slightly thinner than a pancake batter. Poured this in a soft squeeze bottle or a piping bag, since it is less messy and you can control the amount the batter required in to each hole.Keep it aside for 30 minutes.

Heat oil in appe pan add batter to the mold/each hole. Cover with a lid and let it cook till the bottom side is golden.

As soon as one side ready, turn and cook the other side also . Remove it from the appe pan when a skewer comes out clean. You can also use a spoon to transfer them. 

Transfer to kitchen towel to remove excess of oil. Repeat the process until the entire batter is finished. 

Enjoy!!

Labels: Eggless, Sourdough, Rawa, Semolina, Banana, Appe Pan, Snack, Kids delight, Sunday Funday, Vegan, Overnight

• Banana Chip Cookies with Melted Caramel from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Banana Mousse from Culinary Cam
• Banana Pecan Caramel Sauce from Food Lust People Love
• Banana Zucchini Cake from A Day in the Life on the Farm
• Browned Butter Chocolate Chip Banana Bread from Karen’s Kitchen Stories
• Chocolate Coated Banana from Mayuri's Jikoni
• Double Chocolate Whole Wheat Banana Bread from Cook with Renu
• Frozen Peanut Butter Banana Pretzel Bites from Amy’s Cooking Adventures
• Sourdough Banana Appe from Sneha’s Recipe  

Sourdough Boule#BreadBakers

After a long time baked a sourdough bread and I love sourdough breads. This boule turned out beautiful. 

Ingredients
60 Grams Active Sourdough Starter - 100% hydration
210 - 215 Grams Water
270 Grams All Purpose Flour
30 Grams Whole Wheat Flour
6 Grams Sea Salt

Method
Afternoon of Day One

Do not add all the water if you are using all purpose flour since it absorbs less water. So reserve 15 grams separately (which I did not use).

Whisk the active starter and water together in a large bowl . With your hand, mix the flour until combined. Cover with a damp towel or plastic wrap and let sit for an hour.
After an hour evenly disperse the salt on to dough and pinch the dough till the salt is well incorporated. Cover and keep it for 30 minutes.

Do four stretch-and-folds, 30 minutes apart, covering the dough with a plastic wrap between each "stretch-and-fold."
Cover the dough and let it rise for for about an hour at room temperature, until it nearly doubles in size.
Gently scrape the dough out onto a lightly floured work surface. Shape it into a boule without deflating the dough and let it rest for about 10 minutes, seam side down.

Line a round basket with a tea towel and generously sprinkle it with a 50/50 mixture of all purpose flour and rice flour.
Tighten up the dough by gently scooting it across the work surface to increase surface tension. Place the dough, seam side up, into the towel lined bowl. Cover and place into the refrigerator for 12 to 18 hours.
Evening of Day Two
Heat your oven to 225°C with a covered Dutch oven on the middle rack.
Remove the shaped loaf from the refrigerator while the oven is heating.

Place the parchment over the dough and invert the basket and remove the tea towel. Score the dough in the middle. Now carefully move the Dutch oven out of the oven and transfer the dough, using the parchment as a sling, to the Dutch oven. Cover and return the pan to the center rack of the oven.

Bake the loaf for 25 to 30 minutes, covered. Remove the pan from the oven, uncover, return the Dutch oven, to the oven, and bake it for another 10 to 15 minutes or until the crust is dark brown.

Cool the loaf on a wire rack for at least two hours before slicing.

Slather with butter or jam and enjoy!!
Labels: Sourdough, Breads, Bread Bakers, Healthy, Vegan, No Oil Or Butter

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.
This month’s event is Breakfast Bread hosted by A Messy Kitchen

And don’t forget to check out all the amazing Breakfast Breads baked by our talented bakers ~ Bread Baker's Event for July 2021  - Favorite Breads:

 

Be sure to check out all the favorites baked this week!

• Blueberry Pistachio Chocolate Sourdough from Zesty South Indian Kitchen
• Cinnamon-Honey Raisin Bagels from What Smells So Good?
  
• Cranberry Yeast Bread from A Messy Kitchen
• Garlic Rolls from Passion Kneaded 
• Hemp and Honey Whole Wheat Bread from Ambrosia
  
• Lemon Zucchini Loaf from A Day in the Life on the Farm
  
• No Knead Sourdough Sandwich Bread from Karen's Kitchen Stories
• Peanut Butter Chocolate Chip Twists from Food Lust People Love
• Sourdough Boule from Sneha's Recipe
  

Sourdough Discard Pancakes#BreadBakers

Our breakfast is a most important meal of the day, where we, have a scrumptious and delicious one. There are many choices for breakfast like pancakes, idli, dosa, upma, poha, crepes, chillas etc. But this is my new found liking , a fluffy sourdough pancake made with sourdough discard, a another way to use the discard and make something deliciously good for breakfast. 

These pancakes are so easy to make you preferment the dough and keep it aside in your kitchen counter, next day morning add rest of the ingredients and your ready to make breakfast.
The pre-ferment, means, the pancakes will get a lot of developed taste.

Makes 10 Pancakes
Ingredients
For The Pre-ferment
250 Grams All Purpose Flour
30 Grams Sugar
250 Grams Sourdough Starter Discard -** My Notes
500 Ml Buttermilk

For The Batter - To Be Added In the Morning
2 Eggs
50 Grams Unsalted Butter - melted - I used salted
¾ Teaspoon Sea Salt - ** My Notes
1 Teaspoon Level Baking Soda - ** My Notes

Method 
For The Pre-ferment

The night before mix in all the given ingredients and cling wrap the bowl. Leave covered at room temperature overnight.

For The Batter - To Be Added In the Morning

In a medium mixing bowl add eggs , melted butter, mix until combined. Tip in the pre-ferment, mix in the baking soda, salt and mix it well. The batter should bubble up.

To Make The Pancakes

Heat a small or medium pan on medium flame.
Melt about a teaspoon of butter and distribute evenly on the pan. Pour a ladle full of batter on the pan ( Do not spread) and let it cook until the top is full of holes and it's slightly cooked. 

Flip the pancake and let it cook until the other side is golden brown. Continue until all of the batter has been turned into pancakes.

Place the pancake on a serving plate, place a small cube of butter on top. 

Do this every time you place a pancake over each other.

They are all ready and looking deliciously good!!

Enjoy these pancakes with some fresh fruit or with maple syrup!

These are light, fluffy, deliciously well-fermented and enriched flavor pancakes, you will love them!!

My Notes

** I have used salted butter hence reduced the salt to ½ teaspoon.
** The sourdough discard was semi active, hence the batter was double and bubbly in the morning, so I, used only ¾ teaspoon level baking soda.
If you don’t have buttermilk you can use regular or plant based milk and mix it with 2 tablespoons of white vinegar. Leave on the counter for 5 to 10 minutes after mixing and you have a buttermilk.
If you want to make the pancakes vegan you can use either vegetable oil or a plant-based butter and omit the eggs.

Labels: Breakfast, Dessert, American, Pancake, Sourdough, Sourdough Discard, Healthy, Bread Bakers, International Cuisine

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.  We take turns hosting each month and choosing the theme/ingredient.
This month’s event is Breakfast Bread hosted by Zesty South Indian Kitchen

                                           

And don’t forget to check out all the amazing Breakfast Breads baked by our talented bakers ~ Bread Baker's Event for June 2021 . 

• Breakfast Garbage Bread Making Miracles
• Danish Crisps A Messy Kitchen
• English Muffins Culinary Adventures with Camilla
• Flax Meal Breakfast Bread Ambrosia
Fresh Cherry Chocolate Sourdough Bread Zesty South Indian Kitchen
• Multigrain Blueberry Bread What Smells So Good?
• Montreal-Style Bagels Karen's Kitchen Stories
• Rhubarb Strawberry Spiced Sourdough Bread Cook with Renu
• Sausage Stuffed Sourdough Crescent Rolls Food Lust People Love
• Spicy Masala Veggie Paratha Magical Ingredients
• Sourdough Angel BiscuitsPalatable Pastime
• Sourdough Crepes A Day in the Life on the Farm
• Sourdough Discard Pancakes Sneha’s Recipe

Vegan & Gluten Free Tadka Dosa

Had remaining Idli batter, made idlis the first day and with the remaining batter made this Tadka Dosa for breakfast, these are so crisp and perfect.  Can have them for brunch or as a main course for a change.

It's just super yumm by itself , you  can enjoy this with any chutney or pickle. I served this with Homemade Idili / Dosa Podi ( recipe will be up soon) and  Raw Mango Moong Dal Chutney / Mamidikaya Pesarapappu Pachadi - Andhra Style  
Ingredients 

2 Cups Leftover Idli batter - for the recipe Here
1  Large Onion - finely chopped
2  Green chillies - finely chopped
3 Tablespoons Coriander leaves - finely chopped
A Sprig Curry Leaves - finely chopped
2 Tablespoon Oil
½ Teaspoon Cumin Seeds
1 Teaspoon Mustard Seeds
A Pinch of Asafoetida

Method

Heat little oil in a pan on medium high flame, add mustard, cumin seeds  when they crackle. Add finely chopped onion, green chillis and curry leaves. Saute till the onions are slightly golden color and add a pinch of asafoetida and salt to taste.  Switch off the flame, add finely chopped coriander leaves and mix well. Cool this mixture.

Add this cooled mixture along with the oil to the batter, mix it well. 

Heat a non stick pan / griddle, grease it with oil with a brush. When hot, spread a ladle full of batter on the hot tawa/ griddle  

When it look like , dry on top and the bottom is brown, brush oil on top.

 then flip to the other side once it's done on that side. Try to spread it thinly.

When done see the brown spots on top, do no brown it too much. 

Take it out on to a serving plate like wise make the more dosas with remaining batter.

Serve hot.. Enjoy or with chutney, Homemade Idili / Dosa Podi, these are so crisp and perfect. 

Other Idli / Dosa recipes 

Sourdough Cumin Seed Dosa with Spicy Tomato Chutney

Kuthiraivali Thinai Crisp Dosa - Instant, Vegan & Gluten Free

Besan Ka Cheela / Gramflour Crepes / Dosa - Gluten Free & Vegan

Idli – Steamed Sourdough Rice and Lentil Buns

Indo Chinese Idli Fry - Leftover Idlis

Idli Fry - How to make Idli Fry 

Labels : Sourdough, Dosa, Tadka, South Indian, Breakfast, Brunch, Healthy, Vegan, Gluten free, Main course, Lentils