Saturday, April 17, 2010


Although it might seem as if I have not baked many breads during the last months (it's been quite a while since I posted yeast oriented recipes), I can assure you that I have not stopped making all kinds of loaves lately. As a matter of fact , I never (or very very rarely) buy bread from bakeries or supermarkets. I always bake my own supply of yeasted goodies because I find that homemade breads taste the best...

Most of the time I bake breads and don't have the occasion to take pictur es of them (no natural light left or no time to fuss around with my camera). Well, last Sunday, the sun was out and I had plenty of time to spend snapping pictures of my weekly "superstar" loaf!

As I had made sourdough starter using Beth Hensperger's recipe, there was no way that I was going to let it sit aimlessly on my counter or in my fridge. As usual, I went hunting for a recipe on the net and that's how I found that great The King Arthur Flour recipe that was published in their "The King Arthur Flour 200th Anniversary Cookbook".

Once you have prepared your sourdough starter, this bread is relatively easy to make, though it is time-consuming as the process takes about 7 to 8 hours (from the first rise to the baking). It is not the kind of bread you can make in a hurry. Somehow, you have to consider it like a little baby that needs all your attention and a lot of nurturing!

This recipe is perfect for all the people who are experimenting
for the very first time with a sourdough starter. This bread is made with both a quantity sourdough starter and some yeast (the sourdough being included mainly for flavor). In that way, beginners will feel more comfortable and less stressed at the idea of baking with a sourdough starter. It is a good introduction to the sourdough process.

I'd say this "Sourdough Bread With Yeast" is halfway between 100% sourdough breads and the common fuss-free yeast-based breads. Even if you are a novice when it comes to baking with a sourdough starter, you might want to try this recipe as the end product is fantastic. You'll particularly enjoy the crispy crust, spongy as well as moist inside and fragrant, yet light sourdoughy taste. Excellent and made to suit you cravings for lipsmacking bread!

This post is submitted to Yeastspotting.

~ Sourdough Bread With Yeast ~
Recipe taken from "
The King Arthur Flour 200th Anniversary Cookbook", p.5321.


1/2 Cups Lukewarm water

1 Tbs Sugar
1 Tbs or packet Active dry yeast
1 Cup Sourdough starter
5 1/2 to 6 1/2 Cups Unbleached All-Purpose Flour
1 Tbs Sea salt
1 Tbs Vegetable oil
Cornmeal to sprinkle on baking pans

Method for the "Sponge":
1. In a large mixing bowl, dissolve the sugar and yeast in the warm water. Let this sit for 10 minutes or so until bubbly.
2. Add the starter and stir. Gradually add 3 cups of flour, stirring until well mixed and smooth.
3. Cover the sponge and set it aside in a warm draft-free place for 4 to 5 hours
Method for the "Dough":
1. Stir down the sponge. Stir in 1 cup
of flour, the salt and oil.
2. Gradually add flour until the
dough no longer sticks to the sides of the bowl.
3. Turn the dough onto a lightly floured board and knead for 3-4 minutes.
4. Let the dough rest while you clean out and grease the bowl, then continue k
neading another 3-4 minutes or until the dough becomes smooth and elastic.
5. Add only enough flour to the board to keep the dough from sticking.

6. Place the dough in the greased bowl and let rise until doubled in bulk, 1-2 hours.

Method for the "Shaping & Baking":
1. Knock down the dough and shape it into 2 long Frenc- or Italian-style loaves.
2. Place them on a cornmeal-sprinkled baking sheet and let them rise for another 1-1 1/2 hours. 3. Toward the end of the rising period, place a baking pan on the oven botto
m (or on the lowest rack) and preheat the oven to 230° C (450° F).
4. Just before baking, splash the tops diagonally every couple of inches, about
0.6cm (1/4 inch) deep and brush with cold water (I didn't brush mine).
5. Pour 2-3 cups of water into the pan, put the loaves on the rack above the steaming water and bake for about 25 minutes.

Serving suggestions:

This bread goes well with everything (jams, sweet/savory spreads, cheese, dried meat, stews, soups, etc...).
It is also ideal for preparing brusch


~ Pain Au Levain Et a La Levure ~
Recette tirée du livre "
The King Arthur Flour 200th Anniversary Cookbook", p.5321.

120g/ml d'Eau tiède

15g de Sucre
1 CS ou un sachet de Levure sèche
1 Tasse (~240g) de Levain
700g - 830g de Farine à pain
1 CS de Sel marin
1 CS d'Huile végétale
Farine de maïs pour saupoudrer la plaque

Méthode pour le "Poolish":
1. Dans un grand bol, mélanger le sucre l'eau et la levure afin de réveiller cette dernière. Laisser reposer 10 minutes ou jusqu'à ce que la levure soit mousseuse.
2. Ajouter le levain et bien battre. Ajo
uter 380g de farine et battre à nouveau afin d'obtenir un mélange homogène.
3. Couvrir le bol et laisser travailler/lever le poolish pendant 4 à 5 heures dans un endroit chaud et sans courants d'air.
Méthode pour la "Pâte
1. Faire dégonfler le poolish et ajouter 130g de farine
, le sel et l'huile. Mélanger.
2. Ajouter graduellement le reste de farine jusq
u'à obtention d'une pâte qui ne colle pas sur les bords du bol.
3. Mettre la pâte sur une surface farinée et pétrir pendant 3 à 4 minutes.
4. Laisser la pâte se reposer pendant que vous nettoyez le bol et l'huilez, puis continuez à pétrir la pâte pendant encore 3 à 4 minutes ou jusqu'à ce qu'elle soit lisse et élastique.
5. Ne rajoutez pas trop de farine lors du pétris
sage - seulement un peu afin que la pâte ne colle pas.
6. Mettre la pâte dans le bol huilé et laissez lever pendant 1 à 2 he
ures ou jusqu'à ce que la pâte ait doublé de volume.

Méthode pour le "Modelage et la Cuisson":
1. Faire dégonfler la pâte et la séparer en 2 parts égales que vous formerez afin d'obtenir des pains en forme de bâtards.
2. Les mettre sur une plaque saupoudrée avec de la farine de maïs et les laisser lever pendant 1 à 1 1/2 heures.
3. Vers la fin de ce processus, mettre une plaque de cuisson au dernier étage inférieur du four et préchauffer le four à 230° C.

4. Juste avant d'enfourner les pains, entailler les bâtards en diagonale, assez profondément (0.6cm).
5. Verser 2 à 3 tasses d'eau dans un récipien résistant à la chaleur et le placer le sur la plaque (niveau inférieur). Enfourner les pains et les cuire pendant environ 25-35 minutes.

Idée de présentation:
Ce pain est fameux avec presque tout (confitures, tartinades sucrées/salées, fromage, viande séchée, ragoûts, soupes/veloutés, etc...).
Il est aussi parfait pour préparer des Bruschette.


  1. on croirait que ton pain sort tout droit de chez le boulanger!

  2. A perfectly baked bread! Love its golden crust.

  3. salut rosa ! une rude concurrence aux boulangers !! Bizz de Paris Pierre

  4. I don't think you could have made a more perfect loaf of bread.
    It looks delicious!

  5. tu me donne vraiment envie de mettre la main a la pate, Rosa !

    Tes photos sont splendides.

  6. Rosa, pllllllllease bake more bread! you are so fantastic! btw, king arthur was my most favorite flour too when i lived in the states.

  7. What a gprgeous loaf with touches of Spring everywhere Rosa.

  8. When I look at your photos, I can almost hear the slight crackle of warm crust surrender in my mouth. What beautiful photos and work! This bread must be baked.

  9. Your bread is beautiful! I am envious of your perfect baking skills - what a gorgeous crust :)

  10. Nothing beats homemade bread. I like making sandwiches out of these beauties.

  11. This looks incredible Rosa! I'm very tempted to make this on a long, lazy Sunday afternoon! Great for sandwiches!

  12. The sourdough bread looks perfect Rosa. Beautifully scored as well. Love that poppy bud, very pretty!

  13. you are so right about homemade bread being much better... and i am glad you posted this gorgeous looking bread.

  14. Rosa,

    This is perfect bread I love it. Nicely scored too.

  15. I have been wanting to make sourdough, this looks like the perfect intro to sourdough loaf. Your photos are amazing!

  16. Absolutely beauty bread Rosa, I love the golden crust, and the pictures awesome, huggs, gloria

  17. Your bread looks wonderful!

  18. That loaf looks sooo good. There's nothing better than a fresh homebaked bread. Your's is just perfect!

  19. ooh I love sourdough bread, it's a regional specialty here in SF... so good toasted with butter and jam!

  20. das muss ein guter Teig sein, der solche formhaltigen Einschnitte erlaubt !

  21. Nothing is more wonderful than the smell and taste of homemade bread. I've always wanted to try sourdough as it's one of my absolute favourites. Even if it's long, somehow it's nice to think you're taking time out for something so delicious. Your loaf is stunning. Hope you have a lovely weekend.

  22. Et que je te volerais une petite tranche, peut-être même 2!!

    Bon samedi chère Rosa:)

  23. Gorgeous! I think bread is one of the most beautiful foods, when done right. Your loaf looks wonderful!

  24. Bread is most certainly my downfall. If I'd been put on water and bread rations I dare think I would have no qualms!

  25. You have made the perfect loaf of bread.
    Congratulations awesome work and beautiful pictures x

  26. I've discovered that I like to bake bread but I hardly ever do it. Your bread looks so good.


  27. Your bread looks beautiful and you must be killing your neighbours with the heavenly smell of bread every time you bake. Have a wonderful Sunday.

  28. FANTASTIC bread! great job :)

  29. Lovely sourdough Rosa! It's perfectly formed! :D

  30. Perfectly baked & looks fantastic rosa...loved it

  31. Ce qu'il est beau ton pain !!!!
    J'aime beaucoup sa texture !
    Je te souhaite un très bon dimanche,
    **Bisous**, Doria

  32. Tout est parfait!!!!!!!

    Bo dimanche à toi;)

    ~nancy xx

  33. le pain a l'air plus qu'excellent et la campagne est belle ! j'arrive ;-)

  34. La fabrication de ce levain m'intrigue. Quand j'en fait, je n'utilise que de l'eau et de la farine. Mais c'est intéressant !
    A part ça, je suis comme toi, j'oublie ou je n'arrive pas, pour diverses raisons, à faire des photos de chaque plat que je cuisine.
    Bon dimanche
    Bien à toi

  35. A gorgeous loaf! Sourdough bread sounds just perfect!

  36. I wish I could say the same! Ton pain est magnifique !

  37. Il est superbe ton pain, je le trouve plus beau que celui de mon boulanger. Bonne journée

  38. Il est absolument magnifique ce pain avec cette belle croute fine, dorée et croustillante et cette mie bien moelleuse!!

  39. Rosa, that sourdough baguette looks AMAZING..the photos really showcasing it's beauty. My first thought was..'I'm going to make a sourdough bageuette or loaf tomorrow'..then I remembered I *sniff* killed my sourdough starter a few months ago..forgot to feed him *pout* Oh well, time to start a new one!

  40. ce pain à l'air terrible est la croute divine !!!!

  41. On a qu'une envie quand on voit tes photos, c'est mordre dans ce beau pain !!! Bonne semaine, bises

  42. These photos are awesome Rosa nice job! and the bread looks irresistible! need this bread with a delicious bowl of spring soup!

  43. what a beautiful loaf..I love the two pics side by side..


  44. Oh Rosa, what a beautiful loaf of bread...I love bread and love the idea of the sourdough...still have to try this one...great great pictures as usual...have a great week!

  45. Rosa! Your bread is perfection! Gorgeously well done xxx

  46. Stunning pictures Rosa and what gorgeous bread!

  47. I have tried to make sourdough once but then it spilled over the jar and then I have not tried again. gotta give an other go after seeing your beautiful bread!!!

  48. Quelle belle lumière sur ce pain.
    J'entends la croûte croustiller et la mie murmurer.

  49. Elle est tres belle cette baguette Rosa, tu devrais les prendre en photo plus souvent tes pains.

  50. What a perfectly baked loaf of sourdough, it looks beautiful-- gorgeous photos!

  51. I bet your house smells so good when you bake this bread! delish. xo

  52. sooo good! I will want to try my hands on making soourdough soon.

  53. What an absolutely gorgeous looking bread - you're in inspiration. I've been wanting to get back into bread making lately but have not been fully motivated - its hard when you live in a city with good bread, but this wonderful post may have sent me over the edge.

  54. This is a loaf I would like to try, like tomorrow.

  55. wow this looks so great,
    nothing like the taste and smell of fresh bread

  56. Tes photos sont très belles, merci pour ele partage!

  57. I love that recipe too. Works great when the kids are impatient for sourdough. Yours looks perfect!

  58. Oh my word!! This is the best looking sourdough bread I've ever seen! My favorite shot is the close up with the three adjectives written across the top right portion of the photo. The slashes are so deep, perfect, and inviting! GREAT JOB!

    I've yet to make a sourdough starter, so I promise to make this recipe my first one to try it out on when I do it. Thanks for sharing such lovely photos and a great recipe.

    In your style of closing, i say...

    Cheers! :)

  59. i love how you used bread on one side then the countryside on the other ... real visual and true combination! bread is life, life is the land! love it rosa!

  60. Je retrouve ce pain dans pas mal de recettes anglaises. Bravo Rosa, tu l'ouvres bientôt ta boulangerie?