San Francisco Sourdough Bread
This San Francisco-style sourdough is a classic from the Gold Rush era, featuring a golden crust and a soft, airy interior.
Ingredients
Sourdough Starter
1 1/4 cups (1 1/2-lb) / 1 3/4 cups (2-lb)
milk
2 tbsp (1 1/2-lb) / 1/4 cup (2-lb)
bread flour
3 cups (1 1/2-lb) / 4 cups (2-lb)
sugar
1 tbsp (1 1/2-lb) / 4 tsp (2-lb)
salt
3/4 tsp (1 1/2-lb) / 1 tsp (2-lb)
active dry yeast or bread machine yeast
1 tsp (1 1/2-lb) / 1 1/4 tsp (2-lb)
cornmeal (for sprinkling on the baking sheet)
to taste
Instructions
1
Step 1
Select the bread weight. Add all ingredients except the cornmeal to the bread machine according to the manufacturer's instructions. Select the dough cycle. When the cycle ends, remove the dough, cover it, and let it rest for 10 minutes.
2
Step 2
Lightly grease the baking sheet and sprinkle with cornmeal; set aside. On a floured surface, shape the 1 1/2-lb dough into one 8-inch round loaf, or divide the 2-lb dough in half and shape each into a 6-inch round or 8x4-inch oval loaf.
3
Step 3
Place the shaped dough on the prepared baking sheet. Use a sharp knife to slash the top of the dough diagonally several times. Cover and let rise in a warm place for 30 to 45 minutes, or until nearly doubled in volume.
4
Step 4
Brush water over the surface of the dough. Bake in a 400°F (about 200°C) oven for 20 to 30 minutes, or until the crust is golden brown and sounds hollow when tapped on the bottom. Remove and cool on a wire rack.
