French Style Round Sourdough Bread

5 from 3 votes

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Beautiful, golden brown, crusty on the outside, deliciously tender on the inside, this French Style Round Sourdough Bread is a recipe to keep on hand and is so easy to make.

SOURDOUGH SERIES – PART 5

French Style Round Sourdough Bread. www.keviniscooking.com

The Sourdough Series is back and we’ve been baking! Not to say we haven’t been busy, but work these past two weeks has been insane and yes, I survived, but my site and email got hacked along the way and it did not make for a great week at all. As usual, I try to make lemonade out of the lemons that come my way, but it was debilitating and extremely frustrating.

See, last Friday was when my site got hacked. It was quite upsetting as they locked me out, changed my password and now after my hosting company did a scan, they said there is no malicious malware on the site and its OK. I begged to differ! Whenever I clicked a link it resulted in going to the link, BUT only after a pop ad initiated. It had me flummoxed as I have no idea what to do.

Have you noticed that on my site? I had Dave check on his – he is a PC guy, I’m Mac, and he said it happened, but not every time. I have got to say I have seen some really bad sexual ones on my mobile. I needed to fix this and PRONTO. They walked me through changing this and scanning that and I think things are OK. PLUS, I’m on a Mac, I never heard of malicious malware or viruses on Macs.

Also last Saturday morning after 3 hours online/calls to fix on Friday, they hit my email and changed the password. I couldn’t get in and when I did finally all emails were deleted! And the Trash was emptied. I have nothing for the past 2 years! Hostgator said the last backup they do overrides the previous and I had a backup of 8 JUNK email to get back… only. So crazy. I am working with several vendors and sponsors, some who I have posted for and not received payment, and have no idea how to contact. Any ideas out there people?

Very frustrating. I have Wordfence on my site and saw there were 2,742 attempts to get into my site, all from Eastern Europe and Turkey. I blocked all of the IP addresses at this point will see what the future holds.

For now I want to toast up a slice of this amazing French Style Round Sourdough Bread and relax, today is a holiday after all! 🙂

French Style Round Sourdough Bread. www.keviniscooking.com

OK, so the day before you want to bake the bread, mix together the sourdough starter, water and flour. This needs to sit, covered loosely with a flour or other light towel, in a warm place to ferment and bubble for 10 to 12 hours. This is when the sourdough magic happens.

Below I’ve given directions for both kneading by hand and with a machine. If you’re like me and will knead the dough with a food processor set it up with the dough hook the next morning. To the working bowl add the bubbling, sourdough sponge mixture, salt, honey and flour. Knead until dough comes together and forms a ball.

Wrap with a damp, light flour towel or dish towel around the top of the bowl still attached to the mixer and allow to stand for 20 minutes. I know, I’m lazy and didn’t remove it, but whatever. Then, remove towel and knead the dough again until elastic and smooth, adding more flour if necessary. The dough should hold it’s shape and be firm.

French Style Round Sourdough Bread. www.keviniscooking.com

Place in a greased bowl, cover with the damp towel and allow to rise until doubled, about 90 minutes. Cut dough in half and shape into 2 round loaves or long oval loaves. Place on a baking sheet prepared with a sprinkling of cornmeal. Allow loaves to double in size, about 90 minutes, covered with a light, damp towel.

Preheat oven to 450°F. Brush each loaf with some cold water and bake for 30 to 35 minutes until golden brown and sound hollow when tapped.

OPTIONAL: Mix together the hot water and cornstarch in a small bowl. After the first 10 minutes of baking, brush each loaf with the cornstarch and water mixture for a traditional looking French bread. Also at this time make several diagonal cuts across the loaf top with a sharp knife or razor blade.

Beautiful, golden brown, crusty on the outside, deliciously tender sourdough bread on the inside awaits!

 

The Complete Sourdough Series

Sourdough Starter

Sourdough Pancakes

Sourdough Waffles

Sourdough Hot Dog Wraps

Sourdough Everything Bagels

French Style Round Sourdough Bread

Bordeaux Crown Bread

French Style Round Sourdough Bread. www.keviniscooking.com

 

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French Style Round Sourdough Bread. www.keviniscooking.com

French Style Round Sourdough Bread

5 from 3 votes
French Style Round Sourdough Bread - French bread shaped in rounds and baked to perfection with the fortification of a homemade sourdough starter. Adapted from Sara Pitzer's Baking with Sourdough.
Servings: 12 servings
Prep: 13 hours 20 minutes
Cook: 30 minutes
Total: 13 hours 50 minutes

Ingredients 

  • 1 cup sourdough starter
  • 2 cups warm water
  • 4 cups 512 grams unbleached white flour (sifted)
  • 2 tsp salt
  • 2 tsp honey
  • 4 cups 512 grams unbleached white flour (sifted)
  • 1/2 cup hot water
  • 1 tsp cornstarch

Instructions 

  • The day before you want to bake the bread mix together in a large bowl the sourdough starter, water and flour. This needs to sit, covered loosely with a flour towel, in a warm place to ferment and bubble for 10 to 12 hours.
  • Kneading with machine: The next morning when ready to bake the bread, put the dough hook on your food processor. To the working bowl add the sourdough sponge mixture, salt, honey and flour. Knead until dough comes together and forms a ball.
  • Cover with a damp, light flour towel or dish towel and allow to stand for 20 minutes. Knead the dough again until elastic and smooth, adding more flour if necessary. The dough should hold it's shape and be firm.
  • Place in a greased bowl, cover with the damp towel and allow to rise until doubled, about 90 minutes. Cut dough in half and shape into 2 round loaves or long oval loaves. Place on a baking sheet prepared with a sprinkling of cornmeal. Allow loaves to double in size, about 90 minutes, covered with a light, damp towel.
  • Preheat oven to 450°F. Mix together water and cornstarch, set aside.
  • Brush each loaf with some cold water and bake for 30 to 35 minutes until golden brown and sound hollow when tapped.

  • Kneading by hand: Place the sourdough sponge mixture, salt, honey and flour in working bowl. Knead by hand until dough comes together and forms a ball.
  • Cover with a damp, light flour towel or dish towel and allow to stand for 20 minutes. Knead the dough again until elastic and smooth, adding more flour if necessary. The dough should hold it's shape and be firm.
  • Place in a greased bowl, cover with the damp towel and allow to rise until doubled, about 90 minutes. Cut dough in half and shape into 2 round loaves or long oval loaves. Place on a baking sheet prepared with a sprinkling of cornmeal. Allow loaves to double in size, about 90 minutes, covered with a light, damp towel.
  • Preheat oven to 450°F. Mix together water and cornstarch, set aside.
  • Brush each loaf with some cold water and bake for 30 to 35 minutes until golden brown and sound hollow when tapped.

  • OPTIONAL:
  • After the first 10 minutes of baking, brush each loaf with the cornstarch and water mixture for a traditional looking French bread. Also at this time make several diagonal cuts across the loaf top with a sharp knife or razor blade.

Nutrition

Calories: 326kcal | Carbohydrates: 68g | Protein: 9g | Sodium: 391mg | Potassium: 89mg | Fiber: 2g | Sugar: 1g | Calcium: 14mg | Iron: 3.9mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Bread
Cuisine: French
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!

Kevin

Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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12 Comments

  1. So sorry to hear that happened to you! I didn’t notice any pop ups. I’m glad you got it back up and running. And thanks for sharing this delicious looking bread! You can’t ever have too much sourdough:) And look at that crust! It’s perfect???? This is a must make!

    1. Thanks Molly. That happened back in September, what a hassle. Sourdough is THE best, I hope you give this a try. Happy New Years!

  2. 5 stars
    That absolutely sucks, Kevin. Feel your pain. Not being a computer savvy, I have bad time every time the blog has got any kind of mistakes (basically, that bad time means screaming ‘what to do, what to do!’) But the idea of hacking the sites just sounds so frustrating and gruesome. I hope you won’t have any similar issues anymore! But I hope you won’t stop experiencing with these sourdough starters. The pictures are fantastic, and the bread looks amazing. I would love to bite it so badly:) Great job indeed!

    1. Nothing gets me down for long. It’s been frustrating but I will take action, find a new hosting service and power through. It’s been far too hot here lately (94°F and counting), but another in the sourdough bread series will be coming soon!

  3. 5 stars
    Hey Kevin! I know I’ve said it before but I’ll keep saying – that’s so crap, I’m so sorry you have had to put up with it. 🙁 On a cheerier note though, I LOVE THIS! I only know the basic sourdough and I love the sweet touch this has – thank you so much for sharing!

    1. You bet, there’s more to come on the sourdough series! After my last call today to Hostgator I feel the need to mover to another host. The customer service and response times are unbearable and I feel I am not getting this resolved. I posted in FBC on our FB page and any hosting info/suggestions are welcomed. have a great day Nagi.

  4. Kevin! This is not good news. I am so sorry this happened to you, but it looks like you are at least (sorta) back up and running. I’m looking for a silver lining here, but I just can’t seem to find one. Maybe the Wolfpack needs to go lay the smack down? But in unrelated news, this bread looks perfect! I could absolutely go for a slice of this right now! I hope you and Dave had a great long weekend, my friend! #WolfpackSecurityForce

    1. The silver lining is that I learned I should never assume they are also protecting the site just because they host it. The search is on for a new hosting server, thanks again for your help.
      I am off to toast a slice of this bread and sip some espresso before tackling a new design project. Have a good one!

  5. 5 stars
    Wow Kevin! That is just terrible. My site was under attack too in July with over 200,000 attempts to get in but a friend helped me out with Cloudfence and it kept them out. I have no idea what Cloudfence is but it worked. How frustrating/annoying for you re: the emails too. I can’t help I’m afraid and can only offer my sympathies.
    However, I did have one disaster befall me – my fridge lost it’s power whilst we were away and my sourdough starter died 🙁 I’m currently feeding up another starter but it’s a slow starter and it;ll be a while before my bread looks any where close to as beautiful as yours.

    1. Oh no! That poor sourdough starter! I feel you. I have neglected some too and it’s a sad state of affairs. I’m sure your starter will be back in no time. Thanks for the kind words Nancy, have a great day.
      P.S. Still shopping for a new server host, got to move my site!

  6. Sorry to hear about the hacking man, what a pain that must have been.
    BTW as usual your sourdough bread looks incredible, you’re a Maitre Boulanger!

    1. Thanks buddy, am currently shopping around for a new hosting service. This has been a nightmare that they claim no responsibility for and the customer service is wretched. So disappointed in them.
      As for the bread and reading about you East Coasters with Fall season approaching recipes and a chill in the air. It’s been on average the last week 94° + and counting. I need some cool weather so I can bake again. TOO hot! 🙂