Sourdough French Bread Loaves

1. 1

   In a large bowl, combine all the ingredients.

2. 2

   Knead well, while using extra flour (about half a cup), until the dough is smooth and very stiff (about 10 minutes). In the late stage of kneading you can add seeds, chopped sun dried tomatoes, rosemary, thyme etc.

3. 3

   When done, put it in a bowl, cover and let it stand until it doubles

4. 4

   It's size (about 1.5-2 hours).

5. 5

   When the dough doubles, shape it into two loaves. Place them on baking paper or greased cookie sheets. Let the loaves rise, until they double their size (another 1.5-2 hors).

6. 6

   Preheat the oven half an hour before baking to 425 F/218 C. If you are not using baking stone, you can use 2 baking dishes, one nested in the other, with a gap between them. It's important not to let a direct contact between bread and the oven heat source. While the oven is preheating, leave the baking dishes there too.

7. 7

   Slash the loaves with a sharp knife, put them in the preheated baking dishes and bake 35 min. Also put in the oven a dish with boiling water for the first 8-10 min of baking.

8. 8

   When done, take the loves out of the oven and let them cool.

* Per serving · 4 servings · Values may vary.

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