the french bread

Ingredients

• Servings: 2
• 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

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 2 hrs 5 mins


• place the sourdough starter, water, olive oil, salt, sugar, yeast, and flour in that order into the pan of a bread machine, set the machine on the dough cycle, and start the machine.
• after the machine has finished its cycle, turn the dough out a floured surface, and knead several times; mix in more flour if the dough is very sticky. cut the dough in half, and roll each piece of dough out into a rectangle about 8 by 12 inches and 1/2-inch thick. roll the rectangles into loaves the long way, pinch the seams, and taper and pinch the ends of the loaves.
• line 2 baking sheets with parchment paper, and sprinkle paper with cornmeal. place the loaves gently the prepared baking sheets, cover loosely with plastic wrap, and let rise in a warm place until doubled, about 30 minutes.
• place a large baking stone the center rack of oven, and place a baking dish a lower rack. preheat oven to 375 degrees f (190 degrees c). carefully pour boiling water into the baking dish.
• remove plastic wrap from loaves, and slash several 1/2-inch deep cuts into each loaf with a sharp knife. whisk egg yolk and milk together in a small bowl until thoroughly mixed, and brush the loaves with the egg yolk mixture.
• place the loaves into the preheated oven on top of the baking stone, and quickly spray the inside of the oven 4 or 5 times with a water-filled spray bottle. shut oven door; wait 1 minute, and spray again; repeat twice more, spraying the oven 4 times with water at 1-minute intervals.
• bake about 15 minutes, and remove the water-filled baking dish. continue to bake until the bread is browned and the loaves make a hollow sound when thumped, about 15 more minutes. remove bread to cool on racks.