San Francisco Sourdough French Bread

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Servings: 2 Difficulty: Intermediate
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Crusty, tangy artisan loaves with a chewy interior, perfect for dipping or sandwiches
San Francisco Sourdough French Bread recipe image
San Francisco Sourdough French Bread recipe image
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San Francisco Sourdough French Bread

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 2 Calories: 1421.2

Description

This San Francisco-style sourdough French bread combines the tangy complexity of a natural starter with the crisp, open crumb of traditional French baking. The result is a loaf that is golden and shatteringly crisp on the outside, yet soft and airy within. It makes an incredible sandwich base or a rustic side for soups and stews. While it requires patience for the rises, the process is straightforward and rewarding. Serve warm with olive oil or butter to experience the full depth of flavor developed by the fermentation.

Ingredients

Directions

  1. Sprinkle the dry yeast over the warm water in a large mixing bowl and let stand for 5 minutes until dissolved and foamy.
  2. Stir in the sugar and sourdough starter.
  3. Gradually add 4 cups of the flour mixed with the salt to the yeast mixture, stirring until combined.
  4. Cover the bowl with a damp cloth and let the dough rise in a warm, draft-free place for 1 to 1.5 hours, until doubled in size.
  5. Turn the dough out onto a floured surface and knead in the remaining 1 cup of flour until the dough is smooth and no longer sticky, about 5 minutes.
  6. Shape the dough into one large round loaf or two long batard loaves.
  7. Place the shaped loaves on a cookie sheet sprinkled with cornmeal.
  8. Let the dough rise again in a warm place for 1 to 1.5 hours, until nearly doubled.
  9. Place a shallow pan of water on the lower shelf of the oven and preheat to 400&# 194;°F (204ðC).
  10. Using a sharp knife or razor blade, make several diagonal slashes across the top of each loaf.
  11. Bake for 40 to 50 minutes, or until the crust is medium dark brown and the bread sounds hollow when tapped on the bottom.
  12. Remove from the oven and set on a wire rack to cool completely before slicing.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 1421.2kcal
% Daily Value *
Total Fat 5.2g8%
Saturated Fat 0.9g5%
Cholesterol 0.0mg0%
Sodium 10399.7mg434%
Total Carbohydrate 293.0g98%
Dietary Fiber 11.4g46%
Sugars 10.3g
Protein 40.6g82%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The water in the oven creates steam, which helps form a crispier crust. Do not skip this step.

Ensure your sourdough starter is active and bubbly before using. If it is not, feed it a few hours prior to baking.

Store leftover bread in a paper bag at room temperature for up to 3 days to maintain crust texture. For longer storage, slice and freeze.

If the dough feels too sticky during kneading, add flour one tablespoon at a time. If too dry, add water one teaspoon at a time.

Keywords: sourdough, french bread, artisan bread, homemade bread, crusty bread, tangy bread, starter, baking, vegan bread, loaf, fermentation, whole wheat, gluten free alternative, pantry staples, comfort food, breakfast bread, dinner side, kitchen project, bread making, yeast free
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