Cookbook:San Francisco Sourdough Bread
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San Francisco Sourdough Bread
Yield: 1 loaf
- 8 1/2 oz. (225 ml) water, warm (120ºF/49ºC)
- 1/2 oz. (15 g) active dry yeast
- 1 cup (225 ml) sourdough starter (recipe follows)
- 1 lb. (450 g) flour
- 1 Tbs. (15 ml) salt
- 1 egg white, beaten
For the Sourdough Starter:
- 1 lb. (450 g) grapes, stemmed
- 12 oz. (340 g) bread flour
- water, as needed
- In a glass measuring cup, sprinkle the dry yeast onto the surface of 4 tablespoons of the warm water and allow to stand until it becomes foamy.
- In a bowl, combine the rest of the water with the sourdough starter.
- Add 1 cup of the flour.
- Stir until the dough starts to form and then add the yeast mixture.
- Mix for 5 minutes.
- Add the remaining flour and the salt.
- Knead the dough until it is soft and elastic, 10 minutes or more.
- Place the dough in a greased bowl and cover with a damp cloth. Let rise in a warm place (ca. 80ºF/27ºC to 90ºF/32ºC) until doubled.
- Punch down the dough and shape it into a round loaf. Place the loaf on a greased and corn-meal dusted sheet pan.
- Let the loaf rise in a warm place, covered with a damp cloth, until it has doubled in size.
Brush the loaf with beaten egg white and score the top of the loaf in a criss-cross pattern with a sharp knife.
- Bake at 450ºF (230ºC) with a pan of boiling water under the oven rack for 10 minutes.
- Reduce the oven temperature to 375ºF (190ºC), remove the water and continue baking until the bread is well browned, ca. 35 - 45 minutes.
- Cool on a rack.
- Mash the grapes thoroughly and place in a loosely-covered container. Allow to stand at room temperature for 48 hours.
- Strain off the fermented juice and discard the pulp.
- Add warm water to the juice to make 1 pint (450 ml)
- Stir in the flour and leave at room temperature overnight.
- Replenish with 1 pint of warm water and 2 cups of flour daily if the starter is kept at room temperature. If refrigerated, replenish twice a week.