French sourdough loaf in a bread maker
6 servings
200 minutes
The basis was the French sourdough loaf from "Khlebomolov", but the recipe was adapted for a bread maker. The sponge method raises the dough well and allows you to avoid excessive sourness in the bread. You can bake the bread only with white wheat flour or replace a small amount with whole grain flour, 10-20% of the total amount. The recipe is provided by food blogger Natalia Petrova (natalikka.livejournal.com).
1
The night before, take out the wheat sourdough (if from the fridge, let it warm up for 30–60 minutes) and mix a starter with the sourdough, 100 grams of flour, and 100 grams of water. Cover with plastic wrap or a clean kitchen towel and leave overnight.
- Wheat sourdough: 7 g
- Wheat flour: 655 g
- Water: 400 ml
2
In the morning, take the butter out of the fridge in advance to let it soften.
- Butter: 25 g
3
Load all remaining ingredients (except butter) into the bread maker along with the dough. Different bread makers may vary: some require wet ingredients first, then dry, and others vice versa. Add the yeast to the flour so that it does not come into contact with water and salt.
- Wheat flour: 655 g
- Water: 400 ml
- Sugar: 25 g
- Salt: 12 g
4
Add the butter at the end of the kneading, according to the bread maker's signal.
- Butter: 25 g
5
The bread maker can be used in different modes: wheat bread or French bread — the result may vary slightly, so it's worth trying and choosing the best one. This also depends on the model of the bread maker; despite having the same name, the modes can differ in duration, kneading intensity, and baking temperature.
6
It's better to cool bread on a rack — this way it cools evenly and doesn't become soggy.