San francisco sour dough bread *
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San francisco sour dough bread *
  Dough    Bread  
Last updated 6/12/2012 1:21:24 AM. Recipe ID 53594. Report a problem with this recipe.
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      Title: San francisco sour dough bread *
 Categories: Breads
      Yield: 2 Servings
MMMMM----------------------PATTI - VDRJ67A---------------------------

      1 pk Active dry yeast
      2 c  Water; warm (105~-115~)
      2 c  All purpose flour

      1 pk Active dry yeast
      2 tb Water; lukewarm
        pn Sugar
  1 1/2 c  Water; warm (105~-115~)
      1 c  Starter
      4 c  All purpose flour
      2 ts Sugar
      2 ts Salt
    1/2 ts Baking soda
      2 c  Unsifted all purpose flour
      1 tb Cornmeal
  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 1-1/2 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.

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Recipe ID 53594 (Apr 03, 2005)

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