An original from the City by the Bay, this bread, with its slightly sour taste makes great sandwiches or an accompaniment to soups or salads. Makes great croutons, toast or crostini.

San Francisco Sourdough Bread

San Francisco Sourdough Bread
Recipe type: Breads and Rolls
Serves: 2 loaves
  • Starter: Make a day ahead
  • 2 Cups unbleached flour
  • 1 package active dry yeast
  • water to make thick batter
  • Bread
  • 1 package active dry yeast
  • 1/4 Cup warm water (110 to 115 degrees F.)
  • 4 1/2 Cups unbleached flour, unsifted
  • 2 Tablespoons sugar
  • 2 teaspoons salt
  • 1 Cup warm water
  • 1/2 Cup milk
  • 2 Tablespoons vegetable oil
  • 1/4 Cup sourdough starter
  1. Starter
    Make 24 hours ahead of the bread.
  2. Mix flour with yeast. Add enough water to make a thick batter. Set in a warm place for 24 hours or until house is filled with a delectable yeasty smell.
  3. Bread
    Dissolve yeast in warm water. Add the rest of the ingredients.
  4. Mix and knead lightly and return to the bowl to rise until double.
  5. Turn out onto floured board and divide dough into two parts. Shape dough parts into oblongs and then roll them up tightly, beginning with one side. Seal the outside edge by pinching and shape into size wanted.
  6. Place loaves on greased baking sheet and let rise until double again. Make diagonal cuts on top of loaves with razor blade or VERY SHARP knife and brush lightly with water for crisp crust.
  7. Bake at 400 degrees F for about 25 minutes, or until brown and done.
Makes 2 loaves at 18 slices each. Also note the the serving sizes in all of these recipes is guesstimate. It all depends on the serving size you select. We make different shapes, such as a boule, shown here with this recipe. This is simply delicious.
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