If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Does anyone have a go-to French bread recipe they like? It can be sourdough based or use active-dry yeast. I have my Sir Fairchild starter going strong in two quart mason jars in the kitchen, and just started looking for sourdough French bread recipes. The goal is a nice bread to use for making French toast on the flat top on Christmas Eve for brunch, so I plan to make the bread on Friday. Might make a test batch of something tonight, then feed the starter again.
I can always make a boule or two but feel a nice oblong loaf will make more consistent size slices for my French bread on the griddle. I know how to get there with no-knead yeast based bread, but thought I would ask the experts here first…
Last edited by jfmorris; December 21, 2022, 05:16 PM.
Are you looking for baguettes or just a batard (oblong) shape? For the latte, you can use a straight up sourdough recipe like this https://www.theperfectloaf.com/simpl...urdough-bread/. the shape is literally a matter of shaping the dough. See video below on that.
jfmorris - even 300g is more than you need to keep regularly, though. What I do is keep ~50g, then build it up over a feeding or two when I need more for a bake. Now, I only bake a loaf a week, to I only need 50-100g per, but still.
RonB - I think his is the best sourdough focused site I've seen. The site (https://theperfectloaf.com) has very clearly explained recipes and the recipes have a lot of pictures showing what things should look like, which helps me a lot. He also just released a book which is very good, https://www.amazon.com/Perfect-Loaf-...oaf-20&linkId=
Last edited by rickgregory; December 21, 2022, 11:26 PM.
I’m not much of a baker but I just read an article of Julia Childs go to recipe for bread,,
It’s called Pain de mie and great for sandwiches annnd French toast,,,
pullman loaf style,,,,,
might be worth checking out,,,,,
sorry no link,,,
You'd probably want to knead more for a batard, or do a long cold proof. I do a similar hybrid approach for English muffins, you still get some sourdough flavor from the discard but it doesn't take 2 days like a straight up sourdough does.
Funny I was just looking at a couple bread recipes at King Arthur, https://www.kingarthurbaking.com. They have a range of recipes with videos. I'm planning on doing a Pan De Agua (some call it Cuban bread, my Dominican wife says it's pan de agua!) and a baguette using their recipes. I don't know why but I'm partial to King Arthur Flour.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
This sourdough bread recipe has rich, deep, flavor with mild sourdough tang, and the combination of starter plus commercial yeast guarantees a sourdough bread with a strong rise. Try King Arthur's sourdough bread recipe today!
I’ll post some picks tomorrow, but I made 5 loaves in 2 days, and used 4 of them for lots of French toast on the griddle.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Well, I promised photos. I got photos of the baked goods, but no shots of a griddle full of french toast - just one sad little piece sitting on my paper plate!
First run was a half recipe, to create a single loaf using the King Arthur recipe, on the 22nd:
Crumb was just "ok" in my opinion, but it tasted good.
Next run was a double recipe, to make 4 loaves on the 23rd, as French toast works best with day old bread.
I sliced up the first loaf and 3 of the other loaves for french toast, about 1 inch thick, and whipped up a French Toast recipe from the old red checkered cookbook my mom and my wife both have (Better Homes and Gardens maybe?). Used a dozen eggs, milk, cinnamon and vanilla. I was able to soak 5-6 slices at a time and drop them onto the griddle, eventually getting it all placed in one pass on that 42" long griddle.
Only pic I could find on my phone, unfortunately, of the results, dusted with powdered sugar and then doused in maple syrup. The griddle browned the french toast more than expected based on my stove top test run, but it still tasted the same. I am used to a more "mottled" pattern of yellow and brown in a skillet - the results on the griddle were more on the brown side.
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