San Francisco sourdough bread RECIPE

Listen San Francisco sourdough bread recipe San Francisco sourdough bread ingredients.

Sourdough is as old as the pyramids and not coincidentally was eaten in ancient Egypt. But the hands-down American favorite, and the sourest variety, comes from San Francisco.

As much a part of NoCal culinary culture as Napa Valley wine, sourdough bread has been a staple since Gold Rush days. Once upon a frontier time, miners (called "sourdoughs" for surviving on the stuff) and settlers carried sourdough starter (more reliable than other leavening) in pouches around their necks or on their belts.

Thank goodness that's not the way they do it at Boudin Bakery, which has been turning out the bread that bites back in the City by the Bay since 1849.

Ingredients

Small Loaf (1 lb. bread machine)

½ cup, plus 1 Tbsp warm tap water

¾ cup Sourdough Starter (see link in instructions for starter recipe)

2¼ cups bread flour

1½ tsp salt

2 tsp sugar

1½ tsp RED STAR Active Dry Yeast

Medium Loaf (1½ lb. bread machine)

¾ cup, plus 1 Tbsp warm tap water

1 cup Sourdough Starter (see link in instructions for starter recipe)

3 cups bread flour

2 tsp salt

1 Tbsp sugar

1 package (2¼ tsp, ¼oz, 7g) RED STAR Active Dry Yeast

Large Loaf (2 lb. bread machine)

¾ cup, plus 2 Tbsp warm tap water

1¼ cups Sourdough Starter (see link in instructions for starter recipe)

4 cups bread flour

2½ tsp salt

1 Tbsp plus 1 tsp sugar

1 Tbsp RED STAR Active Dry Yeast

Cornmeal (for dusting on baking sheet)

Instructions

Bread Machine Method

Have water at 80ºF and all other ingredients at room temperature. Place ingredients in pan in the order specified in your owner’s manual. Select basic cycle and medium/normal crust. Do not use delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. Remove bread when cycle is finished; cool. See our Bread Machine section for more helpful tips and information.

Mixer Methods

Hand-Held Mixer Method: Using ingredient amounts listed for medium loaf, combine yeast, 1 cup flour, and other dry ingredients in mixing bowl. Add sourdough starter and water and mix on low speed. Beat 2 to 3 minutes on medium speed. Using a wooden spoon or dough whisk, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary.

Stand Mixer Method: Using ingredient amounts listed for medium loaf, combine yeast, 1 cup flour, and other dry ingredients in mixer bowl. Add sourdough starter and water/ mix with paddle or beaters for 4 minutes on medium speed. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Use additional flour if necessary.

Food Processor Method: Using ingredient amounts listed for medium loaf, combine yeast, 1 cup flour, and other dry ingredients in food processor bowl with steel blade. Add sourdough starter. While motor is running, add water. Process until mixed. Continue processing, adding enough of the remaining flour until dough forms a ball.

Rising, Shaping, and Baking

Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 12 x 5-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and taper ends to seal. Place on baking sheet that is lined with parchment paper or silicone mat; sprinkle with cornmeal. Cover; let rise until indentation remains after touching. With very sharp knife, make 2 or 3 diagonal slashes across top of loaf. Spray or brush loaf with cold water. Bake in preheated 400º F oven 30 to 35 minutes.