San Francisco Sour Dough Bread * Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
PATTI - VDRJ67A
STARTER
1 package: Active dry yeast,
2 cup: Water, warm (105~-115~)
2 cup: All purpose flour,
DOUGH
1 package: Active dry yeast,
2 tbsp: Water, lukewarm
pn Sugar,
1 1/2 cup: Water, warm (105~-115~)
1 cup: Starter,
4 cup: All purpose flour,
2 tsp: Sugar,
2 tsp: Salt,
1/2 tsp: Baking soda,
2 cup: Unsifted all purpose flour,
1 tbsp: Cornmeal,
Directions:
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 remaing flour little by little until smooth and
satiny. Divide dough in half. Shape into 2 loaves on a gresed 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.
Source from luhu.jp
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 remaing flour little by little until smooth and
satiny. Divide dough in half. Shape into 2 loaves on a gresed 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.
Source from luhu.jp
Tags
: breads