Classic San Francisco Sourdough Bread Recipe #154142
I have looked hi and low for a recipe like this. I am so happy to have found it. Perfect slathered in butter or as a sandwich (grilled is great)
by startnover
½ day | ½ day prep
2 loaves
- 2 cups warm water
- 6-8 cups flour (this depends on altitude and how thick your sourdough starter is)
- 1 cup sourdough starter (unproofed)
- 2 teaspoons salt
- 2 teaspoons sugar
- 1/2 cup water
- 1/2 teaspoon cornstarch
- In a large bowl, combine the water, sourdough starter and 4 cups of flour.
- Mix well and cover with plastic wrap in a warm place 8-12 hours (I do it over night).
- The next day stir in the salt and sugar and add flour 1/2 to 1 cup at a time to make a very stiff dough .
- Knead till smooth.
- Cover and let rise 2 to 2-1/2 hours.
- Punch down and divide in half.
- Knead till smooth and form into rounds. Place on a greased baking sheet. Cover lightly and let rise till double and puffy (1 to 1-2 hrs).
- While this is rising mix the 1/2 cup water and 1/2 tsp cornstarch in a small bowl and microwave till boiling, remove from heat and let cool.
- Heat oven to 400°F.
- Carefully place a small pan of hot water on the bottom rack of the oven.
- Cut two slashes across each other on top of each loaf.
- Bake for 10 minutes.
- Pull out the rack and baste each loaf well with the cornstarch mixture.
- Close the oven and allow to bake another 20-25 minutes. Loaves should be a light golden color and sound hollow when tapped on the bottom.
- You are suppose to allow this to cool for 2 hrs to develop the sourdough flavor fully -- we wait maybe 30-45 minutes!
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5 stars