French bread

5.00 avg. rating (99% score) - 12 votes

My sourdough is no longer (and can only ?) 2,5 month. Doing exceptionally well on it and breads come out really delicious. And so I liked to bake bread, that I have for you today a proposal for the next:). This was so delicious, I do not know when she disappeared. It is soft and springy with a crispy crust. I searched this recipe on the blog Kornik w kuchni.

Chleb francuski (na zakwasie)

Ingredients 2 loaves


  • 50 g sourdough rye, activated the day before in two stages *
  • 80 g lukewarm water
  • 150 t.550 g of wheat flour

Cake appropriate:

  • 400 g lukewarm water
  • 600 g of wheat flour with high protein content
  • 50 g whole wheat flour
  • 25 g wholemeal rye flour
  • 270 g of yeast
  • 1,5 teaspoon salt

Components of the grout mix, Cover with plastic wrap and let stand at room temperature 8-12 hours. Grout should have the consistency of a compact, dense cake.

After this time, mix the flour with water to connect the components. Allow to stand for 20 minutes. Then add the yeast and salt and mix smooth, the dough. Ready to put the dough into oiled bowl. Allow to rise for 2,5 – 3,5 hours. After an hour remove from the bowl to floured pastry board, degas and submit. Put into a bowl. After another hour, you can repeat the procedure.

Remove the risen dough on pastry board, divided into two parts. From each shape a loaf. If you have baskets to grow, are inserted into the bread, linking up. I do not have baskets, then baked in oil-smeared keksówkach.

Allow to rise for about 3 hours. The dough should double in volume. For me enough 2 hours.

To put on the lowest oven shelf bowl of water (bread is baked with a pair of). Preheat oven to 230 ° C. Put the loaves and bake for 15 minutes. After this time, reduce temperature to 200 ° C and bake for 25 minutes.

After removing from oven to cool on a wire rack.

* sourdough activated 2 stages: we sourdough, fed with the same amount of flour and water, Stir and leave for 8-12 hours, after that time once again fed with the same amount of flour and water as above and leave the 5-6 hours.

Chleb francuski (na zakwasie)Chleb francuski (na zakwasie)


If you wish to receive notification for each new entry, use the menu Notifications

Ten wpis został opublikowany w kategorii Breads, Sourdough i oznaczony tagami , , . Bookmark this permalink.
Notify about

The site uses Akismet, to limit spam. Learn more about how comment data is processed.

Inline Feedbacks
View all comments
10 years ago

As painted. Super.

10 years ago

Dokarmila sourdough second time,I wonder if I will come,bread because it looks cool:)

10 years ago

Dreaming! I have to do 🙂

Restaurant Home
10 years ago

the bread I will now dream:))

10 years ago

Beautiful bread 🙂 I'm starting my sourdough today 🙂

10 years ago

It looks very delicate and fluffy 🙂 Super !

10 years ago

I am very happy, that he went and tasted!
Beautiful you came, I congratulate!

10 years ago

Bread looks delicious, I'd like to try 🙂