How To make Sourdough San Francisco Bread
Ingredients
1/2
tablespoon
salt
1
tablespoon
yeast, dry
2
tablespoon
cider vinegar
1 1/2
cup
water, warm
5 1/2
cup
flour
1
cup
sourdough starter
1/2
teaspoon
baking soda
1
tablespoon
sugar
1
yellow cornmeal
Directions:
In large 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 minutes. Turn batter into a large oiled glass or ceramic bowl, cover with towel and let rise in warm place 1 hour or until double in bulk.
Combine 1 cup 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, approximatley 300 strokes of folding and turning 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 hours 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 dark, remove the baked bread from the pan or sheet and place under broiler about 2 mins, or until rich brown in color.
How To make Sourdough San Francisco Bread's Videos
Sourdough Battle - King Arthur vs. San Francisco - Part 1
Starter Battle #1 - King Arthur Flour Starter vs. San Francisco Starter
I put these starters head to head and then then do a taste test. Same recipe, same flour, same oven... just different starters!
This video is a lot more in depth than future bread baking videos. Being the first bread video, I wanted to make sure all the steps were described. A new head-to-head starter battle will be here in about a week!
PART TWO IS HERE:
THE SOURDOUGH SERIES!
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I want to teach you how to bake bread! If you've never baked bread or worked with sourdough before, I hope to demystify the sourdough process and inspire you to give it a try. It's not difficult and practicing is tasty and fun.
I will also be challenging myself to bake bread with several different techniques, recipes, and SIX different starters. I am on a quest for the best loaf of sourdough ever. I will be mixing all the dough without any mechanical mixers. Everything will be done by hand and with three simple ingredients... FLOUR, WATER, and SALT!
These are the things I mentioned or used in the videos...
ORDER STARTERS:
King Arthur Flour 1oz. Live Starter -
Sourdo.com Dormant Starters -
BREAD GEAR:
Cambro 1 quart Food Storage Container (Don't forget lids) -
Schneider Orange 1000g Proofing Basket -
Cast Iron Pots - I got mine on sale at Marshalls or Home Goods in the states.
Thank you for watching... Please subscribe and stay tuned for lots of sourdough videos on the way!
San Francisco Sourdough Bread Series:Day 13 - Advanced artisan recipe: Scoring & blistered crust
In this video, we'll continue our journey from Starter to Loaves by finishing the advanced recipe for making artisan level San Francisco Sourdough bread at home.
Yesterday we went over a few advanced techniques for dough development and shaping like slap-and-folds, lamination and stitch-and-rolls. Today we're focusing on different techniques for scoring your loaves before they go in the oven, and how to cook them for the best blistery crust.
Download the full recipe here:
The next video will be the last in the series and will go over questions I've received from people following along at home. So if you have any questions, please get them to me as soon as you can as I'll probably call time on new entries by tomorrow night (Thu) and then film it on Friday.
Thanks for watching!
San Francisco Sourdough Starter Kit
Our Sourdough Starter Culture sets you up for bread-making success!
The Sourdough Starter is an heirloom culture in a San Francisco style, meaning you'll make endless bread dough all from one starter! Just add water and white flour.
One of the premier sourdough starters for sale online, Cultures for Health's San Francisco style starter has proven itself very versatile and hardy, happily thriving in a variety of environments to continually produce chewy, crusty, tangy sourdough loaves.
Sourdough is perfect for beginners. It is a very forgiving culture and one of the easiest to work with!
How to Make San Francisco Sourdough Bread
Watch more How to Bake Bread videos:
There's a simple reason this tangy bread is famous – it's delicious!
Step 1: Make the starter
Make the sourdough starter by stirring 2 tablespoons of active dry yeast, 1/2 tablespoon of sugar, and the all-purpose flour into 2 cups of warm water. Cover with plastic wrap and let it rest at room temperature for two days.
Step 2: Combine ingredients
In a large bowl, combine 1 cup of bread flour, the remaining sugar, the salt, and the package of yeast. Stir in the milk and butter; then stir in 1 1/2 cups of your starter.
Step 3: Mix in flour
Mix in the remaining bread flour gradually. Add more if the dough is too sticky.
Step 4: Knead the dough
Turn the dough onto a floured board and knead it for 10 minutes.
Tip
You can also knead the dough in a stand mixer or bread machine.
Step 5: Let rise
Place the dough in a lightly oiled bowl, turning the dough around a few times to coat. Cover with a dishcloth or plastic wrap and let it rise until it doubles in volume, one to two hours.
Step 6: Punch down
Punch down the dough and then let it rest for 15 minutes before shaping it into two loaves. Place them on a greased baking sheet dusted with coarsely ground cornmeal and let rise until it doubles again, about another hour.
Step 7: Bake
Preheat oven to 375 degrees Fahrenheit. Just before you're ready to put in the loaves, gently make 1/4-inch-deep slashes on the top with a sharp knife. If it's a round loaf, make two horizontal and two vertical slashes in a tic-tac-toe pattern. For an oblong loaf, make a few horizontal slits or one long vertical one.
Tip
Dipping the knife in cold water before each slash keeps the dough from sticking to it.
Step 8: Make egg wash
Beat an egg with one tablespoon of water and gently brush it over the top of the loaves. Bake until golden brown, about 30 minutes.
Did You Know?
The Ancient Egyptians made sourdough bread as early as 1500 BC.
Scoring a batard - simple wheat stalk
How to Make SOURDOUGH BREAD (San Francisco Style) || Tutorial + Recipe
Hello everyone! Today we are making San Francisco Style sourdough bread! I have written out the recipe below as a reference! Make sure to subscribe to the channel and follow me on instagram :)
Shop this video (and when you do I get a small commission :))
Dutch Oven:
Sourdough kit:
Weck jars:
Recipe:
Feed sourdough starter with 1 cup whole wheat flour, 3/4 cup lukewarm water, 1/2 cup sourdough starter.
Wait 4-6 hours with the lid ajar until the sourdough starter doubles in size
Combine 350 g hot water, 100 g starter, 1.5 tsp salt, and 500 g bread flour. Pinch in fingers until tacky dough and fold a few times. Let rest under wet towel for 30 mins.
Fold dough for about 15 seconds in the same bowl and let rise for 10-13 hours under wet towel. It should approximately double in size.
Scrape dough onto floured surface, stretch and fold four ways. Form into round loaf and let rest on counter for 10 minutes.
Flour banneton and put loaf in banneton top-side down. Cover with wet towel and let rise for 30 minutes.
Preheat oven to 450 degrees with dutch oven in it, lid on.
Flour and score loaf and place in the center of parchment paper. Once oven/dutch oven are heated, put parchment/loaf inside dutch oven and cover
Bake 20 minutes covered, then 30 minutes uncovered
Let rest before cutting.
Enjoy!!