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
The Ultimate Sourdough Starter Guide
This is a guide a lot of people have been asking me to do for a while. I really hope you guys find this helpful. Everyone's always asked me what my secret was to such an amazing starter. Ironically, the process is actually really easy to do. Feel free to comment on here or DM me on Instagram with any questions you might have about making this! Also feel free to send me pics of your active sourdough starters. I love seeing you guys getting into this stuff!
*Reminder, the written feeding schedule is linked to at the bottom of this description*
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Feeding Schedule Guide:
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Chapters of The Video:
Tools And Ingredients - 1:38
Sourdough Process - 2:48
First Feeding - 4:14
The Standard Feeding - 6:17
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Basic Sourdough
Basic Sourdough
Makes 2 loaves at ~800g each
1. Prepare levain:
120g (1cup) Flour
120g (1/2 cup) Water at ~80F
40g (2 ½ TBSP) liquid starter
Mix until smooth. Cover and let it ferment at room temperature for 12-18 hours.
When the sourdough is matured, it should smell like yogurt and have a jiggly consistency with a lot of bubbles on top.
2. Mix final dough:
800g (6 ½ cup) Flour
580g (2 ½ cup) Water at ~90F
18g (3 ¼ tsp) Salt
240g Levain
Mix until combined.
DDT 78-80F.
3 hour first fermentation.
2 fold - one fold after each hour.
Divide in half, and preshape into 2 rounds.
Rest for 20 min.
Final shape into a round, and place seam side up in a dusted basket.
Proof at RT for ~1 hour and retard in refrigerator.
Baking
Take the baskets out of the refrigerator 1 hour before baking.
Preheat the oven: 450-480F for convection oven / 480-500F for non-convection oven.
Bake for 20 min with the lid on, remove the loaf with the Dutch oven and continue baking for 20 more min.
EXTRA: Variations
• Sprinkle some sesame seeds or rolled oats in the basket before placing the dough. The seeds and oats will stick on the crust and add a nice crunch.
• Substitute 100-200g of flour in the final dough with whole wheat or other whole grain flour. Add a splash more water, as whole grain flours absorb more water.
• Fold in ~300g of one or a combination of following: toasted nuts (walnuts or pecans), dried fruits (raisin, cranberry, fig, apricot), pitted and rinsed olives.
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.
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
San Francisco Sourdough Style Bread
Finally, learn how to bake real sour sourdough. To join in our online San Francisco Sourdough bread baking course and private group see here:
Come join us as we learn to bake real sourdough bread with that San Francisco Style tangy flavor. This is an online course and a private Facebook group dedicated to San Francisco Style sourdough bread baking and experimentation.
Also visit our membership site: