Quick Sourdough-Style French Loaves
Experience the comforting aroma and taste of freshly baked bread with this simplified sourdough-style French bread recipe. Using common pantry ingredients, this recipe saves you the time and effort needed for a traditional sourdough starter. With the tangy addition of vinegar, sour cream, and ground ginger, these loaves capture the essence of sourdough with ease. Perfect for sandwich making, your favorite spreads, or as a table centerpiece, these loaves offer a delightful crust and a tender crumb.
2
Servings
1600
Calories
11
Ingredients
Ingredients
bread flour
4-5 cups
wheat germ
2 tablespoons
sugar
1 tablespoon
salt
2 teaspoons
ground ginger
1/2 teaspoon
instant yeast
2 packages (4 1/2 teaspoons)
water
1 cup
sour cream
1 cup (room temperature)
vinegar
2 tablespoons
egg white
1
water
1 tablespoon
Instructions
1
In a large mixing bowl, combine 1.5 cups of bread flour with the wheat germ, sugar, salt, ground ginger, and instant yeast.
2
Add the cup of water, sour cream, and vinegar to the dry ingredients. Mix until well combined and smooth.
3
Gradually incorporate an additional 2 to 2.5 cups of bread flour until the dough begins to pull away from the sides of the bowl.
4
Transfer the dough onto a floured surface. Knead while adding 0.5 to 1 cup more flour if necessary, until the dough is smooth and elastic. This should take about 5 minutes.
5
Place the dough in a greased bowl, turning it so that the top is also greased. Cover with a damp cloth and let it rise in a warm, draft-free location for about 25 to 35 minutes or until slightly puffy.
6
While waiting, generously grease a large cookie sheet.
7
Punch the risen dough down lightly and let it rest on the counter covered with an inverted bowl for 15 minutes.
8
Divide the dough into two equal portions. Roll each dough half into a rectangle measuring roughly 14 by 8 inches.
9
Starting from the long side, roll each rectangle tightly into a log, pinching the edges and seams to seal well. Taper the ends of each log slightly to mimic the classic baguette shape.
10
Place the loaves seam side down on the greased cookie sheet. Cover again and allow to rise in a warm location until nearly doubled, about 15 minutes.
11
Preheat your oven to 375°F (190°C).
12
Bake the loaves on the center rack of the oven for 25 minutes. Meanwhile, whisk together the egg white and a tablespoon of water in a small bowl until frothy.
13
After 25 minutes of baking, remove the bread from the oven and brush generously with the egg wash.
14
Return the bread to the oven and continue baking for another 5-10 minutes, or until the loaves are golden brown and produce a hollow sound when tapped on the bottom.
15
Remove the loaves from the cookie sheet immediately and transfer them to a wire rack to cool completely before slicing.
Nutrition Information
16.5g
Fat
315g
Carbs
45.5g
Protein
15g
Fiber
2350mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What are Quick Sourdough-Style French Loaves?
They are simplified French bread loaves that capture the tangy essence of sourdough using common pantry ingredients like vinegar and sour cream instead of a traditional starter.
Do I need a sourdough starter for this recipe?
No, this recipe is designed to be quick and uses vinegar, sour cream, and ground ginger to mimic sourdough flavor without a starter.
How many loaves does this recipe make?
This recipe yields 2 loaves.
What type of flour is best for these loaves?
The recipe specifies using bread flour, requiring approximately 4 to 5 cups in total.
How long is the first rise for the dough?
The first rise takes about 25 to 35 minutes in a warm, draft-free location until slightly puffy.
How long is the second rise after shaping?
The shaped loaves should rise for about 15 minutes until they are nearly doubled in size.
At what temperature should the oven be preheated?
Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius.
Why is ground ginger included in the ingredients?
Ground ginger is used to help develop the tangy essence and characteristic flavor profile of traditional sourdough.
What ingredients provide the tangy sourdough flavor?
The combination of vinegar and sour cream provides the sourdough-like tang.
Should the sour cream be cold when added?
The recipe recommends using sour cream at room temperature.
How long should I knead the dough?
You should knead the dough for approximately 5 minutes until it becomes smooth and elastic.
What type of yeast is required?
Use 2 packages or 4.5 teaspoons of instant yeast.
How do I shape the bread into French loaves?
Roll the dough into a 14 by 8 inch rectangle, roll it tightly into a log from the long side, pinch the seams, and taper the ends.
What is the purpose of the egg wash?
The egg wash, made of egg white and water, is brushed on to create a beautiful golden brown crust.
When should I apply the egg wash during baking?
Apply the egg wash after the bread has baked for 25 minutes, then return it to the oven for a final 5 to 10 minutes.
How can I tell if the bread is finished baking?
The loaves should be golden brown and produce a hollow sound when you tap the bottom.
Should I slice the bread right out of the oven?
It is best to transfer the loaves to a wire rack and let them cool completely before slicing.
Is wheat germ necessary for this recipe?
The recipe uses 2 tablespoons of wheat germ to add texture and nutritional value.
How many calories are in this recipe?
The recipe contains approximately 1600 calories in total.
What is the protein content of these loaves?
The total protein content for the recipe is 45.5g.
How much fat is in this bread?
The recipe contains 16.5g of fat.
What are the total carbohydrates?
There are 315g of carbohydrates in the total recipe.
How much sodium is in this bread?
The sodium content is 2350mg.
How much fiber does this bread provide?
The recipe provides 15g of fiber.
Is there sugar in this French bread?
Yes, the recipe uses 1 tablespoon of sugar.
What is the total number of ingredients needed?
There are 11 distinct ingredients listed for this recipe.
How long does the dough rest after being punched down?
The dough should rest for 15 minutes under an inverted bowl before shaping.
What category of recipe is this?
This falls under the category of Yeast Breads.
Can this bread be used for sandwiches?
Yes, its tender crumb and delightful crust make it perfect for sandwiches or table bread.
What are some common tags for this recipe?
Common tags include bread, sourdough, French bread, easy, quick, homemade, and tangy.