Total Time
3hrs 15mins
Prep 15 mins
Cook 3 hrs

This recipe gives a slightly dense bread with a slightly chewy crust and a little tang from the sour dough, depending entirely on your sourdough. A “San Francisco” sourdough starter is appropriate for this recipe.

Ingredients Nutrition

  • 236.59 ml sourdough starter, you must have a starter available
  • 177.44 ml water, warm about 110F
  • 14.79 ml sugar
  • 14.79 ml active dry yeast (not rapid rise yeast)
  • 709.77 ml bread flour
  • 44.37 ml oil
  • 9.85 ml salt

Directions

  1. Put first 4 ingredients in bread machine and stir gently. (yes, this works…).
  2. Let sit for about 10 minutes. Starter should start to bubble a little.
  3. Add flour, then spread oil and salt evenly over the flour.
  4. Select basic course or following custom settings if your bread maker has them:.
  5. Custom settings for Zojirushi BB-CEC20: Preheat - 20 Minutes ( I start cycle after mixing first four ingredients then add remaining three ingredients after ten minutes), Knead - 20 minutes, Rise1 - 40 minutes, Rise2 - 40 minutes, Rise3 - OFF, Bake - 58 minutes Medium or Dark crust setting ( I use medium), Keep warm - OFF.
  6. Check a few minutes into kneading and add flour or water as needed to get a just slightly tacky dough that sticks to your fingers like a strong post it note and stretches smoothly without tears when kneading. Sourdough bread dough is a little gloopier then regular white bread.
  7. See directions for making a starter or order a starter online.
  8. Like all sourdough breads wait until at room temperature before cutting or insides will clump up and tear the insides out of the loaf.
Most Helpful

We have kept a soudough culture we got in San Francisco in 1996 alive all of these years. Usually we make waffles or biscuits but wanted to try making a bread that didn't come out like a boat anchor. This recipe is awesome and we ate the whole loaf in one evening. Although a heavy loaf, individual pieces were airy in the middle with a chewy crust with a thin crusty layer outside. Yummm!

suedavis November 12, 2015

Thanks for this. I made a few adaptations that got it to work with the timer and also made very good bread. I put equal parts water and whole wheat flour in my sourdough starter. When ready to make bread with timer dissolve 2 tsp sugar in 220 mL 115F water then add 1.5 tsp breadmaker yeast; let sit 10 minutes. Next put 1 cup of sourdough on top of yeast/sugar/water mixture then a layer of 2+2/3 cup unbleached all purpose flour on top. Sprinkle 2+2/3 tsp vital wheat gluten and 2 tsp salt on top of flour and finally put 1/4 cup unsalted butter cubed at the very top. Use french bread cycle. Delicious.

alison.paprica November 10, 2015