Sourdough French Bread~ San Francisco Style Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Hot water,
1 package: Active dry yeast,
1 cup: Sourdough starter,
4 cup: Unsifted flour,
2 tsp: Sugar,
2 tsp: Salt,
1/2 tsp: Soda,
About 2 cups unsifted flour.,
Directions:
Dissolve yeast in hot water, pour into large mixing bowl and mix with
starter. Add 4 cups flour, sugar and salt and stir vigorously for 3
or 4 minutes. Cover with a towel and let rise in a warm place until
double in bulk (1 1/2 to 2 hours). Mix soda with 1 cup of the
remaining flour and stir in; the dough will be stiff. Turn dough out
onto a floured board and begin kneading; add the remaining 1 cup
flour or more if necessary to control the stickiness. Knead until
satiny -- between 5 and 10 minutes.
Shape into oblong loaves or one large round loaf (my preference).
Place on a lightly greased cooky sheet, cover, and place in a warm
place; let rise to nearly double in size -- time will depend on
warmth of spot ~- 1 1/2 to 2 hours in most kitchens.
Before baking, brush outside with water, make diagonal slashes across
the top with a sharp single edge razor blade. Put a shallow pan of
hot water in the bottom of the oven. Bake in a hot oven -- 400 egrees
~- until the crust is a medium dark brown (about 45 minutes for
oblong loaves and about 55 minutes for the large round loaf).
For a more sour bread, leave out the yeast and 1/4 c of water but
include the rest of the warm water, all the starter, 4 cups of flour,
sugar and salt. Set this sponge after stirring vigorously in the
afternoon and allow to set over night in a covered bowl. In the
morning dissolve the yeast in 1/4 c of hot water and stir thoroughly
into the sponge. Then add your additional flour and soda and follow
the remainder of the instructions from there.
Source from luhu.jp
starter. Add 4 cups flour, sugar and salt and stir vigorously for 3
or 4 minutes. Cover with a towel and let rise in a warm place until
double in bulk (1 1/2 to 2 hours). Mix soda with 1 cup of the
remaining flour and stir in; the dough will be stiff. Turn dough out
onto a floured board and begin kneading; add the remaining 1 cup
flour or more if necessary to control the stickiness. Knead until
satiny -- between 5 and 10 minutes.
Shape into oblong loaves or one large round loaf (my preference).
Place on a lightly greased cooky sheet, cover, and place in a warm
place; let rise to nearly double in size -- time will depend on
warmth of spot ~- 1 1/2 to 2 hours in most kitchens.
Before baking, brush outside with water, make diagonal slashes across
the top with a sharp single edge razor blade. Put a shallow pan of
hot water in the bottom of the oven. Bake in a hot oven -- 400 egrees
~- until the crust is a medium dark brown (about 45 minutes for
oblong loaves and about 55 minutes for the large round loaf).
For a more sour bread, leave out the yeast and 1/4 c of water but
include the rest of the warm water, all the starter, 4 cups of flour,
sugar and salt. Set this sponge after stirring vigorously in the
afternoon and allow to set over night in a covered bowl. In the
morning dissolve the yeast in 1/4 c of hot water and stir thoroughly
into the sponge. Then add your additional flour and soda and follow
the remainder of the instructions from there.
Source from luhu.jp