French Bread (hybrid sourdough)

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a small bowl, combine warm water, sugar, and active dry yeast. Stir and place in your Samsung Bespoke oven on Proof setting at 95°F for 10 minutes until foamy.

Step 2

Place the sourdough starter in a separate bowl and warm it alongside the yeast mixture in the oven on Proof at 95°F during the same 10 minutes. This brings both to an ideal working temperature.

Step 3

In a large mixing bowl, combine bread flour and salt. Add the warmed sourdough starter and the foamy yeast mixture. Mix until a rough, slightly sticky dough forms.

Step 4

Knead the dough on a floured surface for 8–10 minutes (or in a stand mixer for 6–7 minutes on medium speed) until smooth and elastic.

Step 5

Transfer the dough to a lightly oiled bowl, cover, and let rise in a warm spot or use the Proof setting at 95°F for 1 to 1.5 hours, or until doubled in size.

Step 6

Punch down the dough and shape it into 2 baguettes or 1 large batard. Place on a parchment-lined baking sheet and dust with cornmeal or flour if desired.

Step 7

Cover loosely and let rise again for 30–45 minutes at room temperature or in the Proof setting at 85–90°F, until puffy.

Step 8

Preheat the oven to 425°F on Steam Bake, Medium steam level. Make sure the water reservoir is filled.

Step 9

Score the top of the loaf with a sharp knife or lame just before baking.

Step 10

Bake using Steam Bake at 425°F for 8 minutes, then switch to regular Bake at 425°F and bake for another 10–15 minutes, until golden brown and the loaf sounds hollow when tapped.

Step 11

If the crust browns too quickly, loosely tent with foil after the steam phase.