Recipe by Chef sp8
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.
Top Review by macera44
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 !!
Directions See How It's Made
- 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.