Sourdough French Bread, San Francisco Style

* Exported from MasterCook *

SOURDOUGH FRENCH BREAD, SAN FRANCISCO STYLE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads French

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c Hot water
1 pk Active dry yeast
1 c Sourdough starter
4 c Unsifted flour
2 ts Sugar
2 ts Salt
1/2 ts Soda
About 2 cups unsifted flour.

Dissolve yeast in hot water, pour into large mixing
bowl and mix with starter. Add 4 cups flour, sugar and
salt and stir vigorously for 3 or 4 minutes. Cover
with a towel and let rise in a warm place until double
in bulk (1 1/2 to 2 hours). Mix soda with 1 cup of the
remaining flour and stir in; the dough will be stiff.
Turn dough out onto a floured board and begin
kneading; add the remaining 1 cup flour or more if
necessary to control the stickiness. Knead until
satiny -- between 5 and 10 minutes.

Shape into oblong loaves or one large round loaf (my
preference). Place on a lightly greased cooky sheet,
cover, and place in a warm place; let rise to nearly
double in size -- time will depend on warmth of spot
~- 1 1/2 to 2 hours in most kitchens.

Before baking, brush outside with water, make diagonal
slashes across the top with a sharp single edge razor
blade. Put a shallow pan of hot water in the bottom
of the oven. Bake in a hot oven -- 400 egrees -- until
the crust is a medium dark brown (about 45 minutes for
oblong loaves and about 55 minutes for the large round
loaf).

For a more sour bread, leave out the yeast and 1/4 c
of water but include the rest of the warm water, all
the starter, 4 cups of flour, sugar and salt. Set this
sponge after stirring vigorously in the afternoon and
allow to set over night in a covered bowl. In the
morning dissolve the yeast in 1/4 c of hot water and
stir thoroughly into the sponge. Then add your
additional flour and soda and follow the remainder of
the instructions from there.



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