Prep 15 mins
Cook 24 hrs
I have a very old starter kept alive by very dedicated family members. It came originally from the San Francisco area, so I consider this to be my version of San Francisco Sour Dough Bread.
- Mix the starter with 2 cups of flour and l c water in a large non metal mixing bowl. This is the working culture. Proof for 12 hours at room temp (68-72 degrees).
- Add 2 cups of the flour and 1 cup water. Mix and knead until smooth. Proof 8 hours at room temperature. After proofing, this is the fully active culture.
- Punch down. Dissolve the salt in the remaining 2 cups water and stir into the dough. Reserve 1 cup of the flour for flouring the board.
- Mix the remaining flour into the dough 1 cup at a time. I use a heavy duty mixer for this, but it can be done nicely by hand.
- Knead until a smooth satiny dough develops, (5-10 min).
- Form 2 loaves and proof them until they've doubled in size.
- Bake in a preheated oven at 350°F for 40-45 minutes. Remove from the pans and cool on wire racks. I line my pan with parchment paper which gives a nice crusty finish to the loaves bottom and sides.
I am almost at a loss for words to describe this recipe...I have been trying to find the right SD recipe, and have found some good ones, but this one is what I was looking for exactly ! Everything I love about bread, a crispy crust and a sour taste out of this world !! this is and will be my # 1 go to for SD bread. Thank you very much for sharing !!
Hi chef sp8, I can't think why this has not had any reviews as it has been on zaar for a long time. I found it to be a very easy recipe to follow but I did cut the recipe in half as I didn' want to freeze the other loaf and it's just the two of us so one loaf was enough. Ithink this was the most sour loaf that I have ever made (which is good) my starter is a red sea starter and I would have liked to make it with a real s/f starter to make it more authentic but it was very good lovely with lots of fresh butter. I made it by hand as I don't have a heavy duty mixer and was fine. I followed your advice about the parchment paper and you are right you get nice crisp sides and bottom and it won't get stuck in the pan. A very nice loaf and great for a beginer just starting out with sourdough well done.