San francisco sour dough bread *
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Active dry yeast |
| 2 | cups | Water; warm (105~-115~) |
| 2 | cups | All purpose flour |
| 1 | pack | Active dry yeast |
| 2 | tablespoons | Water; lukewarm |
| pinch | Sugar | |
| 1½ | cup | Water; warm (105~-115~) |
| 1 | cup | Starter |
| 4 | cups | All purpose flour |
| 2 | teaspoons | Sugar |
| 2 | teaspoons | Salt |
| ½ | teaspoon | Baking soda |
| 2 | cups | Unsifted all purpose flour |
| 1 | tablespoon | Cornmeal |
Directions
PATTI - VDRJ67A
STARTER
DOUGH
STARTER: In large bowl mix yeast with warm water and flour. Beat until smooth. Cover and let stand at room temperature for 48 hours, stirring mix 4 times during the 2 days. DOUGH: In a cup soften yeast in warm water with a pinch of sugar for 5 minutes. Pour 1-½ cups warm water into mixing bowl. Stir in the yeast mix and starter. Stir in flour, sugar and salt. Mix vigorously for 3 minutes. Turn into greased bowl. Cover. Let rise in warm place until doubled. Mix baking soda with 1 cup remaining flour. Add to dough. Turn onto floured board. Knead, adding remaing flour little by little until smooth and satiny. Divide dough in half. Shape into 2 loaves on a gresed and cornmeal dusted baking sheet. Cover. Let rise until doubled. Brush loaves with water. Slash diagonally with sharp knife. Place a shallow pan of hot water in bottom of oven. Bake loaves at 400~ for about 45 minutes or until crust is golden. For a crisper crust, remove loaves from oven after 35 minutes. Brush with salted water. Bake for another 10 minutes.
TIP: Store starter in refrigerator for future use. Bring to room temperature for 4 hours before using.