San Francisco Sour Dough Bread Recipe

San Francisco Sour Dough Bread Recipe

The best delicious San Francisco Sour Dough Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this San Francisco Sour Dough Bread recipe today!

Hello my friends, this San Francisco Sour Dough Bread recipe will not disappoint, I promise! Made with simple ingredients, our San Francisco Sour Dough Bread is amazingly delicious, and addictive, everyone will be asking for more San Francisco Sour Dough Bread.

What Makes This San Francisco Sour Dough Bread Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this San Francisco Sour Dough Bread.

Ready to make this San Francisco Sour Dough Bread Recipe? Let’s do it!

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Ingredients & Directions


STARTER
1 pk Active dry yeast 2 c All purpose flour
2 c Water; warm (105~-115~)

-DOUGH-
1 pk Active dry yeast 2 ts Sugar
2 tb Water; lukewarm 2 ts Salt
pn Sugar 1/2 ts Baking soda
1 1/2 c Water; warm (105~-115~) 2 c Unsifted all purpose flour
1 c Starter 1 tb Cornmeal
4 c All purpose flour

STARTER: In large bowl mix yeast with warm water and flour. Beat until
smooth. Cover and let stand at room temperature for 48 hours,
stirring mix 4 times during the 2 days. DOUGH: In a cup soften yeast
in warm water with a pinch of sugar for 5 minutes. Pour 1-1/2 cups
warm water into mixing bowl. Stir in the yeast mix and starter. Stir
in flour, sugar and salt. Mix vigorously for 3 minutes. Turn into
greased bowl. Cover. Let rise in warm place until doubled. Mix baking
soda with 1 cup remaining flour. Add to dough. Turn onto floured
board. Knead, adding remaining flour little by little until smooth
and satiny. Divide dough in half. Shape into 2 loaves on a greased
and cornmeal dusted baking sheet. Cover. Let rise until doubled.
Brush loaves with water. Slash diagonally with sharp knife. Place a
shallow pan of hot water in bottom of oven. Bake loaves at 400~ for
about 45 minutes or until crust is golden. For a crisper crust,
remove loaves from oven after 35 minutes. Brush with salted water.
Bake for another 10 minutes.

TIP: Store starter in refrigerator for future use. Bring to room
temperature for 4 hours before using.


Yields
2 servings



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