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  • Sourdough Bread (San Francisco Style - No Yeast Added)

    2 votes
    Sourdough Bread (San Francisco Style - No Yeast Added)
    Prep: 10 min Cook: 45 min Servings: 1
    by myra byanka
    510 recipes
    >
    If you're not a sourdough baker, what follows may be tedious. I know the yeasts my starter ("Wild Thing") caught in Texas are not the ones native to the Bay Area, but this bread tastes just as good. I employed the dough hooks on my recently purchased garage sale old Sunbeam Mixmaster, as the knead time is 10 minutes. This recipe will make 2 medium loaves or boules, or one giant whatever. The dough after kneading should be moist, but not tacky. It doubled in 3 hours, but when I shaped it, it seemed rather flat. However, 1 1/2 hours later it had doubled, so I heated the oven to 450 F for the first 10 minutes to get a good rise, then cut back to 400 F. Note: I keep my starter the consistency of thick pancake batter or muffin batter, so if yours is thinner, you'll need more flour. Fantastic!

    Ingredients

    • 2 cups active starter
    • 2 1/4 - 2 1/2 cups AP flour
    • 1 1/4 tsp. salt
    • 1/2 cup water
    • cornmeal
    • olive oil

    Directions

    1. Mix 2 1/4 cups flour with the other ingredients (except oil).
    2. Knead with mixer or bread machine for 10 minutes.
    3. The dough is ready to ferment when it has pulled away from the sides of the bowl, and is moist, but not sticky. Rub on a bit of oil.
    4. Cover and let rise until doubled.
    5. Turn out onto a floured workspace and shape.
    6. Place on a baking sheet that has cornmeal sprinkled on the bottom
    7. Cover and let rise again until doubled.
    8. Heat oven to 450 F.
    9. Split the tops with a sharp knife, place in oven, bake 10 minutes.
    10. Turn oven to 400 F.
    11. Remove and place on a cooling rack for 1 hour or more.
    12. Enjoy!

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    Reviews

    • Jerry Lieberman
      Jerry Lieberman
      Love to know your soudough starter recipe.
      Thanks

      Comments

      • CULLEN
        CULLEN
        I'm making this now. II followed recipe ie 2 cups of active starter 2 ΒΌ cups of flour but my dough was to wet and I ended up adding at least another cup of flour before the dough would pull away from the bowl. What did I do wrong?
        • Miguel Olmedo
          Miguel Olmedo
          Myra, I cooked this receipt last night, and the taste and texture was fantastic, the only problem I have is that the crust was to hard. Did I do something wrong? I put a container of water in the oven while it was baking. Any advise?
          • ShaleeDP
            ShaleeDP
            This recipe sounds quite tedious but i think i can pull this off ...working on it slowly :)
            • myra byanka
              myra byanka
              See attachment above.

              Regards,

              Myra

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