SAN FRANCISCO STYLE SOURDOUGH FRENCH BREAD
Make and share this San Francisco Style Sourdough French Bread recipe from Food.com.
Provided by Pa. Hiker
Categories Sourdough Breads
Time 5h10m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- In a large mixing bowl dissolve yeast in warm water, mix with starter.
- Add 3 cups flour, sugar and salt, stir vigorously 2 or 3 minutes.
- Cover with a cloth, set in warm place and let rise 1-1/2 to 2 hours or until doubled in size.
- Mix baking soda with 1 cup of remaining flour and stir in, the dough should be stiff.
- Turn out onto a floured surface and begin kneading.
- Add the remaining 1 cup of flour or more if needed to control stickiness.
- Knead until satiny, between 5 and 10 minutes.
- Shape into 2 oblong loaves or 1 large round loaf, place on lightly greased cookie sheet.
- Cover with a cloth, set in warm place free from drafts and let rise 1 to 2 hours or until nearly doubled in size.
- Before baking, brush outside with water and 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 at 400° F for 45 minutes or until the crust is a medium dark brown.
SOURDOUGH FRENCH BREAD
You can produce an authentic French loaf in your own kitchen. This really works! Adapted for the bread machine from a recipe found in "World Sourdoughs From Antiquity", by Ed Wood. Prep time includes proofing time for sourdough starter.
Provided by Donna M.
Categories Sourdough Breads
Time 15h50m
Yield 2 loaves
Number Of Ingredients 5
Steps:
- Put ingredients, in order listed, into bread machine pan.
- Set machine for dough cycle and start.
- At end of dough cycle, turn dough out onto a floured surface.
- If dough is too sticky, knead in a little additional flour.
- Divide dough into 2 equal portions and flatten each into a 1 1/2 inch thick oval.
- Fold oval in half once lengthwise and pinch seam to make an elongate loaf.
- Sprinkle cornmeal on a baking sheet and place the loaves on the sheet seam side down.
- Cover and let rise in a warm place (85 degrees F) until about doubled in bulk.
- Place a shallow pan of hot water on the lower shelf of the oven and preheat the oven to 375 degrees F.
- Make shallow slashes in tops of loaves with a razor blade or finely serrated knife, held at a 30 degree angle.
- Place the loaves in the oven and immediately spray them and the oven walls with water from a fine mister, and avoid spraying oven light.
- Repeat this spraying 3 additional times at one minute intervals.
- Continue baking for 30 to 40 minutes or until brown, but remove pan of water from oven after the first 15 minutes.
- Remove loaves from baking sheet and cool on wire racks.
- *To proof sourdough culture, start with 1/2 cup of culture and stir into it 1 1/2 cups warm water and 1 1/2 cups flour.
- Cover with plastic and let sit 8 to 12 hours (the longer it sits, the more 'sour' your bread will taste).
- At this point, measure out the 2 cups required and proceed with recipe; returning any extra to the starter pot to save in the refrigerator until you want to use it again.
Nutrition Facts : Calories 937.1, Fat 2.7, SaturatedFat 0.4, Sodium 1172.1, Carbohydrate 196.5, Fiber 7.3, Sugar 0.7, Protein 26.4
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