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
EASY SOURDOUGH BREAD RECIPE | TARTINE BASIC COUNTRY BREAD
In this video, I show you how to make Tartine Bakery's Basic Country Bread. It's an easy recipe for sourdough bread that anyone can follow to make delicious loaves at home!
DOWNLOAD MY FREE SOURDOUGH QUICK START GUIDE
Includes everything you need to know to bake your first loaf of sourdough bread!
???? WANT TO MASTER SOURDOUGH? CHECK OUT MY SOURDOUGH MADE SIMPLE COURSE!
INGREDIENTS YOU'LL NEED
LEVAIN
50g Mature Sourdough Starter (~1/4 Cup)
40g Whole Wheat Flour (~1/3 Cup)
40g White Flour (bread flour or all-purpose) (~1/3 Cup)
80g Room Temperature Water (~1/3 Cup)
REMAINING DOUGH
900g Unbleached Bread Flour (~7.5 Cups)
100g Whole Wheat Flour (~0.8 Cups)
750g Room Temperature Water (700g initially + 50g added after autolyse) (~3 1/8 Cups Total)
20g Kosher Salt (~3 1/3 tsp) (VOLUME CAN VARY DEPENDING ON TYPE OF SALT USED)
VIEW THE FULL RECIPE AND SAMPLE BAKING SCHEDULE ON MY WEBSITE
HOW TO MAKE A SOURDOUGH STARTER (VIDEO)
ESSENTIAL SOURDOUGH BAKING EQUIPMENT
Challenger Bread Pan - (Upgraded Version of Lodge Combo Cooker):
Lodge Combo Cooker:
Bannetons, Bread Lames, and More:
Proofing Box:
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ADDITIONAL RESOURCES
Tartine Bread Book:
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How to Make and Maintain a Sourdough Starter:
How to Get a Better Oven Spring:
Complete Sourdough Baking Guide (playlist):
How to Make a Homemade Proofing Box (Video):
Pre-Built Proofing Box:
SOURDOUGH BAKING EQUIPMENT
Challenger Bread Pan (Upgraded Version of Lodge Combo Cooker):
Lodge Dutch Oven Combo Cooker:
OXO Digital Scale:
Di Oro Rubber Jar Spatula:
24oz Wide-Mouth Ball Jars:
Dough Whisk:
OXO Mixing Bowls:
Cambro CamSquare Container:
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OXO Stainless Steel Bench Scraper:
Oval Bannetons:
Round Bannetons:
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Bread Lame:
Oven Mitts:
Checkered Chef Cooling Racks:
OXO Cutting Board:
Mercer Culinary 10-Inch Bread Knife:
All:
PROOFING BOX INFO
How to Make a Homemade Proofing Box (video):
Styrofoam Cooler:
Seedling Heating Mat:
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Checkered Chef Cooling Rack:
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Tartine Bread:
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Recommended Ingredients:
Sourdough Baking Equipment:
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Intro Music by Prod. Riddiman
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SF Sourdough Episode 1 - Discovering San Francisco sourdough bread
Our Sourdough quest takes us to the San Francisco Bay area to talk about the traditional way of using sourdough as a starter.
In this first episode we discover the origin of San Francisco sourdough bread and the way we taste it nowadays on the fisherman's wharf.
Discover more about the delicious breads of San Francisco by watching Episode 2 :
USA - San Francisco Sourdough
Our Sourdough quest takes us to the San Francisco Bay area to talk about the traditional way of using sourdough as a starter.
Discover the history behind Sourdough making in SF, meet Michel Suas, co-founder & president of SFBI (San Fransisco Baking Institute), find what lies behind Acme bread company with the interview of Steven Sullivan, Explore the world of Semifreddi's & push the door of Tartines Bakery where sourdough bread is used as main ingredient in the menus with Chad Robertson!
SF Sourdough Episode 5 - Bar Tartine with Chad Robertson
Chad Robertson author of several books explains what he is doing at “Bar Tartine”, a trendy restaurant where sourdough bread is used as main ingredient in the menu with an open-view bakery.
Scoring a batard - simple wheat stalk
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