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French Bread \"Amish Friendship\" Style

BrocBroc Posts: 1,398
edited 4:17AM in EggHead Forum
French "Amish Friendship" Bread
With more than a cursory tip-o-the-Hat to Alton Brown.
This is a sourdough bread recipe, using "Amish Friendship" starter


1 pound bread flour, plus a little bit extra if needed
1+ teaspoon instant rapid rise yeast
2 teaspoons honey
10 ounces bottled or filtered water
2 teaspoons kosher or sea salt
1 Cup Friendship Bread Starter ["Ripe," Day 10 before adding the milk, sugar & flour]
2 quarts boiling-hot water
Vegetable oil, for greasing the rising container
1 tablespoon cornstarch [for glazing]


• Combine 5 ounces of the flour, 1/4 teaspoon of the yeast, all of the honey, all of the bottled water and the Friendship starter in a straight-sides container; cover loosely and refrigerate for 8 to 12 [or even more] hours.

STAGE TWO -- DAY TWO [bake day]
Pre-heat a ceramic or clay loaf pan with lid, in a 420F oven or Egg

• Place the remaining 11 ounces of flour, remaining yeast, and all the salt into the bowl of a stand mixer, and add the pre-ferment [which includes the Friendship Starter] from the refrigerator.
• Using the dough hook attachment, knead the mixture on low for 2 to 3 minutes just until it comes together. You may have to add in several more Tbs of flour at this point
• Cover the dough in the bowl with a kitchen towel and allow to rest for 20 minutes.
• After 20 minutes, knead the dough on medium speed for 5 to 10 minutes
• Do the window pane test – the dough will still be a bit sticky
• Place the dough into a greased bowl & set on rack in oven over a pan of boiling-hot water. This keeps the oven warm and adds valuable steam to the oven space.
• Allow to rise until doubled in size, approximately 1.5 to 2 hours.
• Turn the risen dough out onto a counter top
• Press the dough out with your knuckles, then tri-fold several times.
• Cover the dough with a kitchen towel and allow to rest for another 10 minutes.
• Punch down, then fold the dough in onto itself. Turn the dough over and squeeze the bottom together so that the top surface of the dough is smooth.
• Place the dough back onto the counter [on parchment paper] and begin to roll gently between your hands to tighten – use circular motion.
• Cover with a tea towel and bench proof [still on the parchment] for an add’l hour, or until you poke the dough and it quickly fills back in where you poked it.
• Toss the dough into the ceramic/clay loaf mold, slash top lengthwise, glaze [Option -- use a round CI pan w/lid... I often use a 3-1/2 qt Le Crueset]
• Bake @420F for 30 minutes, then remove lid and lower temp to 375F for an additional 20 minutes [internal 205F]
• Cool for 30 minutes before slicing.


  • Broc,

    Thanks doing the work and sharing this.

    You should probably explain what you are coming up with here and how it turns out/tastes.

    My question is day 10, is it day 10 before adding ingreadients. Or After adding ingreadients and dividing, I guess which would/could also be called day 1?

    From the looks of your ingredients I would have to think this is going to have a way different texture & taste from the Friendship Bread.

    Any body wanting a Friendship Bread Starter contact any one of the folks that have been keeping this going including me.

  • BrocBroc Posts: 1,398
    I used "ripe" starter from Day 10 -- before dividing it and creating baby starters. I have more of the little starters than I need, and am using them -- testing them -- in just about everything.

    I have made no-knead, and Alton's bread [two different things] and sort-a combined these two bread techniques with the Friendship starter to see what happens...

    Basically, it's Alton's "overnight" starter, with Friendship added... and otherwise prepared as no-knead.

    Those about me are saying, "This is the best French bread I've ever had!"

    Texture is excellent, albeit a little "heavier" than most bread -- crust is excellent [due to the baking method... tossing it into 420F pre-heated cast iron, or ceramic, etc].


    ~ Broc
  • Thanks Broc for sharing your results.

  • BeliBeli Posts: 10,751
    Thanks Broc,
    Copied it already Got any photos???
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