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
San Francisco Sourdough Starter | Our Point Of View
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BEGINNER FRIENDLY: Sourdough is one of the most forgiving cultures to work with, making it a great choice for beginners or breadmaking pros. Plus, this dehydrated culture gives you a chance to get familiar with feeding your starter before it's time to bake!
HEIRLOOM STYLE: With proper care, our sourdough starter can be reused indefinitely to leaven baked goods, making it easy for you to create delicious bread over and over again.
VERSATILE: Make more than just bread! Use this starter to try your hand at creating delicious pizza dough, muffins, pancakes, pasta, banana bread, cakes, and more.
HEALTH BENEFITS: Each starter contains a blend of bacteria and yeast that boosts the nutritional content of your bread and creates incredible flavor in every batch. Plus, finished loaves are chock full of prebiotics, which help promote good digestion.
SAFE: Each batch is pathogen tested by a trusted third-party laboratory so you know you are getting a high quality, healthy starter to make great baked goods at home.
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Bake Real Sour San Francisco Sourdough Bread
Have you always wanted to bake real sour San Francisco Style Bread? Well now you can. Join my online course to learn to bake real San Francisco Sourdough Bread.
Coupon code for this online baking course is here:
This is a promo video for my new course, Bake San Francisco Style Sourdough Bread. This bread is made with only water, flour, salt, sourdough culture, time and temperature.
See the links below to find more information on sourdough and where to find me:
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Most of all, have fun baking!! Teresa L Greenway
San Francisco Sourdough Bread Series: Day 1 - What you'll need
Ok so we're starting this adventure together today! At the end of 14 days you should have a new Sourdough Starter and a couple San Francisco style Sourdough Loaves, and I will have hopefully successfully completed 14 days of videos with my sanity intact! ????????????
Thanks so much for stopping by and hopefully taking part, and please share this video with anyone you think might want to start their very own Sourdough Adventure!
TARTINE SOURDOUGH BREAD | Making the Loaf That Got Me Into Bread Baking
When we think of classic sourdough bread recipes, the first that comes to mind is the Tartine Basic Country Bread. It's one of the quintessential loaves that all aspiring bakers should have on their roster. I am thrilled to walk you through my version of it in this video.
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INGREDIENTS:
FOR THE STARTER YOU WILL NEED:
night prior to mix -
25g sourdough starter
100g flour
100g water (room temp)
MORE INFO ON STARTING AND MAINTAINING A SOURDOUGH STARTER
in the description of this video:
FOR THE FINAL MIX YOU WILL NEED:
700g 95 degree water (plus 50g when salt is added, not shown in video)
200g ripe starter (10-12 hours old)
900g AP or bread flour
100g whole wheat flour
20g salt
**MY GEAR**
TARTINE BREAD (HARDCOVER BOOK) INCLUDING FULL RECIPE:
BANNETON BREAD PROOFING BASKETS:
5.5 Qt LE CREUSET (I can't live without this thing):
ESCALI DIGITAL SCALE:
KITCHEN AID MIXER:
PLASTIC DOUGH CARD:
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San Francisco Sourdough Starter - Starting The Mix
For more information go to:
Sourdough bread traces its origins to ancient Egypt and is common in parts of Europe.
San Francisco is synonymous with sourdough bread, which has a rich history dating back to the gold rush era that began in 1848. Miners would often carry sourdough starters with them on their journey to ensure they’d always have access to freshly baked bread. Gold miners valued it for their camps because of its durability, and the relative ease of obtaining yeast. Although many different kinds of pre-ferment (a dough-like mixture of fermented flour and water containing bacteria and wild yeast) are suitable for making sourdough, specific species of bacteria (Lactobacillus sanfrancisco) and wild yeast (Candida humilis) have been identified as the predominant cultures in local breads. Sourdough starters were carefully kept and maintained by each bakery as a “mother sponge”
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History of San Francisco sourdough-Boudin Bakery
San Francisco fog, called 'lacto bacillus San Francisco,' mixes with the dough and creates a natural starter. For more information, please visit