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Crispy French Bread

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PREP TIME
20 min
COOKING TIME
15 min
TOTAL TIME
125 min
SERVINGS
16 servings
Dinner
Crispy French Bread
Ingredients
  • 2 cups sourdough starter
  • 10 tablespoons water
  • 1 1/2 teaspoons olive oil
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 tablespoon active dry yeast
  • 4 cups all-purpose flour, or more if needed
  • 2 teaspoons cornmeal
  • 2 cups boiling water
  • 1 egg yolk
  • 1 tablespoon milk
Instructions
1
Begin by placing the sourdough starter, water, olive oil, salt, sugar, yeast, and flour in that precise order into the bread machine's pan. Set the machine to its dough cycle setting and initiate the process.
2
Once the machine has completed its cycle, carefully remove the dough from the pan and transfer it to a lightly floured surface. Engage in several kneading motions; if the dough proves too sticky, add a bit more flour to rectify the situation. Divide the dough in half and shape each piece into a rectangular form, approximately 8 by 12 inches in size, with a thickness of about half an inch. Roll the rectangles into loaves along their length, pinch the seams to seal them, and taper and pinch the ends of the loaves.
3
Prepare two baking sheets by lining them with parchment paper, sprinkling a layer of cornmeal onto the surface. Gently position the loaves on the prepared baking sheets, cover them loosely with plastic wrap, and allow them to rise in a warm environment until they have doubled in size, approximately 30 minutes.
4
Position a large baking stone on the center rack of your oven and place a baking dish on a lower rack. Preheat your oven to 375 degrees F (190 degrees C). Carefully pour boiling water into the baking dish.
5
Remove the plastic wrap from the loaves and make several 1/2-inch deep cuts into each loaf using a sharp knife. Whisk together an egg yolk and milk in a small bowl until thoroughly combined, then brush the loaves with this mixture.
6
Place the loaves into the preheated oven on top of the baking stone. Immediately spray the inside of the oven 4 or 5 times with a water-filled spray bottle. Allow the oven door to shut, wait for one minute, and then spray again; repeat this process two more times, spraying the oven 4 times with water at one-minute intervals.
7
Bake for approximately 15 minutes, then remove the water-filled baking dish. Continue to bake until the bread is browned and produces a hollow sound when thumped, approximately 15 more minutes. Remove the bread from the oven and allow it to cool on racks.