Sourdough San Francisco Bread
Recipe
- Title:
- Sourdough San Francisco Bread
- Categories:
- Breads
- Yield:
- 2 servings
Directions
- NFXS18B 1/2 tb Salt 1 tb Dry yeast 2 tb Cider vinegar 1 1/2 c Warm water 5 1/2 c White flour 1 c Sourdough starter 1/2 ts Baking soda 1 tb Sugar Yellow cornmeal
Directions
- In lg warmed bowl, sprinkle yeast over water, stir to dissolve and let stand until bubbly.
- Blend in starter, sugar, salt and vinegar.
- Gradually beat in 3 c of the flour.
- Beat at least 3 mins.
- Turn batter into a lg oiled glass or ceramic bowl, cover with towel and let rise in warm place 1 hr or until double in bulk.
- Combine 1 c of the remaining flour with baking soda.
- Stir batter down and add flour-baking soda mixture.
- Gradually add remaining flour to make a stiff dough.
- Turn out onto floured board and knead, adding additional flour only as needed to prevent sticking, approx 300 strokes of folding and turnin or until dough is smooth and elastic.
- Sprinkle a greased baking sheet with cornmeal.
- Form dough into 2 oblong loaves and place on sheet.
- Cover with towel and let rise in warm place 1 to 1-1/2 hr or until not quite double in size.
- With sharp razor, slash the tops of loaves diagonally.
- Mist with water and bake in 450 oven 10 mins.
- Reduce heat to 400 and bake 35 mins longer or until bread tests done.
- For a harder crust, place a pan of hot water on bottom of oven and mist with water several times during baking.
- Remove pan of water after 15 mins of baking.
- Turn out onto wire rack and cool.
- NOTE: If you like your sourdough very dar, remove the baked bread from the pan or sheet and place under broiler about 2 mins, or until rich brown in color.
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