Recipe: San Francisco Sourdough Bread

San Franciso Sour Dough Bread

Recipe By : MM
Serving Size : 2 Preparation Time :0:00
Categories : Breads-Yeast

Amount Measure Ingredient -- Preparation Method
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MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: San Francisco Sour Dough Bread *
Categories: Breads
Yield: 2 servings

MMMMM----------------------PATTI - VDRJ67A---------------------------

MMMMM--------------------------STARTER-------------------------------
1 pk Active dry yeast 2 c All purpose flour
2 c Water; warm (105~-115~)

MMMMM---------------------------DOUGH--------------------------------
1 pk Active dry yeast 2 ts Sugar
2 tb Water; lukewarm 2 ts Salt
pn Sugar 1/2 ts Baking soda
1 1/2 c Water; warm (105~-115~) 2 c Unsifted all purpose flour
1 c Starter 1 tb Cornmeal
4 c All purpose flour

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.

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