San Francisco Sourdough Bread
With a crisp crust, a light crumb, and a tangy taste, this sourdough bread is an excellent version of the world-famous bread from the City by the Bay.
This recipe makes 1 loaf
|Water||1/2 cup, plus 1 TBSP||3/4 cup, plus 1 TBSP||3/4 cup, plus 2 TBSP|
|Sourdough Starter||3/4 cup||1 cup||1+1/4 cup|
|Bread Flour||2+1/4 cup||3 cup||4 cup|
|Salt||1+1/2 tsp||2 tsp||2+1/2 tsp|
|Sugar||2 tsp||1 TBSP||1 TBSP, plus 1 tsp|
|Active Dry Yeast||1+1/2 tsp||2+1/4 tsp||1 TBSP|
This recipe is featured at My Kitchen Addiction.
Click here for Sourdough Starter recipe
Bread Machine Method
Have water at 80ºF and all other ingredients at room temperature. Place ingredients in pan in the order specified in your owner’s manual. Select basic cycle and medium/normal crust. Do not use delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. Remove bread when cycle is finished; cool. See our Bread Machine section for more helpful tips and information.
Using ingredient amounts listed for medium loaf, combine yeast, 1 cup flour, and other dry ingredients. Heat water to 120º to 130ºF.
Hand-Held Mixer Method
Combine sourdough starter, dry mixture, and water in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary.
Stand Mixer Method
Combine sourdough starter, dry mixture, and water in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Use additional flour if necessary.
Food Processor Method
Put sourdough starter and dry mixture in processing bowl with steel blade. While motor is running, add water. Process until mixed. Continue processing, adding remaining flour until dough forms a ball.
Rising, Shaping, and Baking
Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 12 x 5-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and taper ends to seal. Place on greased cookie sheet sprinkled with cornmeal. Cover; let rise until indentation remains after touching. With very sharp knife, make 2 or 3 diagonal slashes across top of loaf. Spray or brush loaf with cold water. Bake in preheated 400º F oven 30 to 35 minutes. For a crisper crust, spray or brush loaf with cold water several times during the first 12 minutes of baking. Remove from cookie sheet; cool.
*You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.