Step-by-Step Guide to Prepare Any-night-of-the-week French Sourdough in the Bread Machine

Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, french sourdough in the bread machine. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

French Sourdough in the Bread Machine is one of the most favored of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. French Sourdough in the Bread Machine is something that I have loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can have french sourdough in the bread machine using 9 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make French Sourdough in the Bread Machine:

1. Get 180 grams Bread flour
2. Take 40 grams Whole wheat flour
3. Take 30 grams Rye flour
4. Make ready 5 grams Salt
5. Make ready 5 grams Honey
6. Get 160 grams Water
7. Take 2 1/2 grams Dry yeast
8. Make ready 50 grams Walnuts
9. Get 70 grams Dried fruits soaked in rum

Instructions to make French Sourdough in the Bread Machine:

1. Add all of the ingredients to the bread maker and set it to the dough setting. Start the course and once the dough has finished kneading, switch it off. Take the dough out of the bread maker and mix in the walnuts and rum-soaked fruit.
2. Prove until the dough doubled in size. Once proven, punch it down to get rid of any excess gas and roll it into a neat ball. Leave to rest for 10 - 15 minutes.
3. Roll the dough out into an oval shape.
4. Fold the two long sides over the bread towards the middle.
5. Fold in half lengthways and firmly close up any seams. Put the dough seam-down on a baking tray and leave to prove for a second time.
6. After this second proofing, use a tea strainer to sprinkle some bread flour over the top of the dough and score it 4 times. Spray with water and bake in an oven preheated to 220°C for 22 minutes. The outside of the bread may burn easily so if it looks like it is browning too much, cover it with aluminium foil whilst baking.
7. Here it is when baked. I kind of burned it a little, but that's the way I like it.
8. You can use this recipe to make 2 small loaves as well.
9. Here I tried making a loaf with no filling. I proved it for a second time in a banneton (a bread rising mould) and dusted with rye flour. It made a really soft loaf that's great for making sandwiches.

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