San Francisco Sourdough Bread Recipe

1. 1

   Prepare Sponge.

2. 2

   When sponge is fermented and bubbly, add in salt and sufficient flour to make a soft dough.

3. 3

   Turn out dough onto a lightly floured surface.

4. 4

   Clean and grease bowl; set aside.

5. 5

   Knead dough 10 to 12 min or possibly till smooth and elastic.

6. 6

   Place dough in greased bowl, turning to coat all sides.

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   Cover with a slightly damp towel.

8. 8

   Let rise in a hot place, free from drafts, till doubled in bulk, 1 1/2 to 2 hrs.

9. 9

   Grease 2 large baking sheets or possibly 2 (2 qt) casserole dishes.

10. 10

    If you like, lightly sprinkle cornmeal over baking sheets or possibly bottoms of dishes.

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    Punch down dough; knead 30 seconds.

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    Divide dough in half.

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    Shape into narrow oblong loaves with tapered ends for baking sheets or possibly round loaves for casserole dishes.

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    Place on prepared baking sheets or possibly in prepared dishes.

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    Cover with a dry towel.

16. 16

    Let rise till doubled in bulk, about 1 1/2 hrs.

17. 17

    Adjust oven racks to 2 lowest positions.

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    Place a shallow roasting pan on lowest shelf; pour in 2 c. boiling water.

19. 19

    Preheat oven to 425 degrees.

20. 20

    Slash tops of oblong loaves diagonally and round loaves in 3 slashes horizontally and 3 slashes vertically, in tic tac toe designs.

21. 21

    Brush slashed loaves with egg white glaze.

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    Bake 15 min; brush again with egg white glaze.

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    Remove roasting pan from oven.

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    Bake loaves 15 to 20 min longer or possibly till bread sounds hollow when tapped on bottom.

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    Brush loaves a third time with egg white glaze, 5 min before removing from oven.

26. 26

    Remove from dishes or possibly baking sheets.

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    Cold on racks.

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    SPONGE: In a large non metal bowl, combine all ingredients.

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    Cover with a double layer of cheesecloth; secure with an elastic band.

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    Let stand and ferment in a hot place, free from drafts, 24 to 48 hrs, depending on sourness desired.

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    Stir once or possibly twice a day with a wooden or possibly plastic spoon.

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    VARIATIONS:

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    QUICK SOURDOUGH BREAD: For Sponge, dissolve 1 (1/4 ounce.)

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    package active dry yeast and sugar in hot water.

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    Let stand till foamy, 5 - 10 min.

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    Stir in remaining sponge ingredients.

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    Cover and let stand 8 hrs or possibly overnight.

38. 38

    Proceed as directed above.

39. 39

    Rising times will be shorter.

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    SOURDOUGH WHEAT BREAD: Substitute 1 c. whole wheat starter, for 1 c. Basic Sourdough Starter.

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    Substitute 2 c. whole wheat flour for 2 c. all purpose or possibly bread flour.

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    Add in 1 c. cracked wheat to Sponge.

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    After Sponge has fermented, stir in 1/4 c. honey, 2 Tbsp.

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    melted butter and 1/2 c. toasted wheat germ.

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    After brushing raised loaves with egg white glaze, sprinkle additional wheat germ over tops of loaves.

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    SOURDOUGH RYE BREAD: Substitute 1 c. Rye Starter for 1 c. Basic Sourdough Starter in Sponge.

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    After Sponge has fermented, substitute 1 c. rye flour for 1 c. all purpose or possibly bread flour.

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    Stir in 1/4 c. dark molasses, 1 Tbsp.

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    freshly grated orange peel, 1 Tbsp.

50. 50

    vegetable oil, 1 Tbsp.

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    caraway seeds and 1 c. rye flakes, if you like.

52. 52

    After brushing raised loaves with egg white glaze, sprinkle additional caraway seeds or possibly rye flakes over tops of loaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.