Ingredients
-
2
-
6 - 8
-
1
-
2
-
2
-
1/2
-
1/2
-
-
-
-
-
-
-
-
Directions
Classic San Francisco Sourdough Bread, I have looked hi and low for a recipe like this I am so happy to have found it Perfect slathered in butter or as a sandwich (grilled is great), I think this recipe is very easy for someone who has a little bit of bread baking experience Very tasty and easy too I think the next time I am going to make mini round loaves to use for soup bowls like they have at Fisherman’s Wharf! Edit: Recently I made this again and it was too late to bake it so I put it in the refrigerator Pulled it out in the morning and let it rise and then baked it It was delicious as usual! Now I can start it whenever I want and refrigerate it if necessary , Good recipe if you know what you are doing use a spray bottle for the water/cornstarch mix works perfectly my bread comes out great with this recipe but I have a strong old starter very important Id put pictures of my beautiful bread up but this site makes you connect to your Facebook account to do so which is nonsense
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Steps
|
1
Done
|
In a Large Bowl, Combine the Water, Sourdough Starter and 4 Cups of Flour. |
|
2
Done
|
Mix Well and Cover With Plastic Wrap in a Warm Place 8-12 Hours (i Do It Over Night). |
|
3
Done
|
the Next Day Stir in the Salt and Sugar and Add Flour 1/2 to 1 Cup at a Time to Make a Very Stiff Dough . |
|
4
Done
|
Knead Till Smooth. |
|
5
Done
|
Cover and Let Rise 2 to 2-1/2 Hours. |
|
6
Done
|
Punch Down and Divide in Half. |
|
7
Done
|
Knead Till Smooth and Form Into Rounds. Place on a Greased Baking Sheet. Cover Lightly and Let Rise Till Double and Puffy (1 to 1-2 Hrs). |
|
8
Done
|
While This Is Rising Mix the 1/2 Cup Water and 1/2 Tsp Cornstarch in a Small Bowl and Microwave Till Boiling, Remove from Heat and Let Cool. |
|
9
Done
|
Heat Oven to 400f. |
|
10
Done
|
Carefully Place a Small Pan of Hot Water on the Bottom Rack of the Oven. |
|
11
Done
|
Cut Two Slashes Across Each Other on Top of Each Loaf. |
|
12
Done
|
Bake For 10 Minutes. |
|
13
Done
|
Pull Out the Rack and Baste Each Loaf Well With the Cornstarch Mixture. |
|
14
Done
|
Close the Oven and Allow to Bake Another 20-25 Minutes. Loaves Should Be a Light Golden Color and Sound Hollow When Tapped on the Bottom. |
|
15
Done
|
You Are Suppose to Allow This to Cool For 2 Hrs to Develop the Sourdough Flavor Fully -- We Wait Maybe 30-45 Minutes! |
