Sourdough french bread~ san francisco style
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Sourdough french bread~ san francisco style
  Sourdough    French    Bread  
Last updated 6/12/2012 1:23:41 AM. Recipe ID 56884. Report a problem with this recipe.
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      Title: Sourdough french bread~ san francisco style
 Categories: Breads, French
      Yield: 6 Servings
  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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Recipe ID 56884 (Apr 03, 2005)

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