Saint Croix Sourdough French Bread Machine Mix
Make this with your bread machine, stand-type mixer, or by hand.
This is a fine European sourdough, a French sourdough!
Don't think of this as a French bread; it's a country loaf, an artisan bread from France. It's got a tang but less than a San Francisco sourdough bread. It is delightful.
Saint Gilles Croix de Vie is a resort town in the west of France. With roots back to the ninth century, this sleepy fishing village has parlayed its clear waters, sandy beaches, and mild climate into a destination of tourists. But it still has its old-world charm and great food including rustic sourdough breads. This is an authentic French sourdough bread. With a climate similar to San Francisco, Saint Croix sourdough has a tang similar to the famed breads of San Francisco but with a touch of stone-ground whole wheat flour, it is more rustic--much like a peasant sourdough with a delightfully chewy crust and a creamy, light brown interior with tiny flecks of bran.
If you are a connoisseur of fine artisan breads, you'll love this French sourdough.
Add this to your cart and get ready for some incredible artisan sourdough bread. For a crusty bread: This artisan bread naturally forms a more chewy crust than other mixes and a "medium" crust setting will be adequate in most bread machines. To maintain a chewy crust, store your bread in a paper bag, not plastic. (In plastic, the bread sweats and softens the outer crust.)
If you like sourdough and European artisan bread, try this sourdough bread.
The bread was great.
Best sour doe bread ever easy to make loved it.!
Every mix I’ve tried so far is outstanding. They provide a great variation to my own from scratch sour dough recipes.
Excellent tasting bread that's easy to prepare. Flavor is very true to breads that require starter and a lot more work. Toasts well also.
Good taste and texture but did overflow in my bread maker during fermentation. Ended up baking it in the oven. Used 350F as stated on the package but should have followed my instinct and started at 450 and reduced temp after 15min.
Will give it another shot thou since it tasted great