San Francisco-Style French Bread
Description
This San Francisco-style French bread captures the essence of artisanal baking with a perfect balance of crisp, golden crust and tender, chewy crumb. By combining active dry yeast with a robust sourdough starter, you achieve a complex flavor profile that is subtly tangy and deeply satisfying. The dough develops a beautiful structure, resulting in an airy interior that pairs wonderfully with soups, salads, or simply slathered with butter. This recipe is ideal for weekend baking projects, allowing you to fill your home with the irresistible aroma of fresh bread. Its a timeless staple that elevates any meal with its rustic charm and homemade quality, making it a favorite for family gatherings or quiet evening dinners.Ingredients
Directions
-
Warm a large bowl slightly to ensure it is not cold.
-
Pour 1 1/2 cups of warm water into the warmed bowl.
-
Sprinkle the active dry yeast over the surface of the water.
-
Let the mixture sit for 5 minutes until the yeast softens and foams.
-
Stir in the sourdough starter, sugar, and salt until dissolved.
-
Beat in 3 cups of flour until a smooth batter forms.
-
Cover the bowl with a clean cloth.
-
Place in a warm, draft-free area and let rise for 1 1/2 to 2 hours, or until doubled in size.
-
Lightly grease a large baking sheet and set aside.
-
Stir down the risen dough to release air bubbles.
-
Stir in the remaining 2 to 3 cups of flour, one cup at a time, until a medium-stiff dough forms.
-
Turn the dough out onto a lightly floured surface.
-
Knead the dough for 8 to 10 minutes, adding more flour if necessary, until smooth and elastic.
-
Divide the dough and shape it into two 10x3 1/2-inch loaves, pulling out the ends to make them narrower than the center, or shape into 2 round loaves.
-
Place the shaped loaves on the prepared baking sheet.
-
Cover with a cloth and let rise in a warm, draft-free place for 1 to 2 hours, or until almost doubled in size.
-
Preheat the oven to 400F (204C).
-
Pour 1 inch of water into a 12x7 1/2-inch baking pan and place it on the bottom rack of the preheating oven.
-
Brush the tops of the loaves lightly with water.
-
Use a very sharp knife to cut diagonal slashes across the tops of the loaves.
-
Bake in the preheated oven for 45 minutes, or until the crust is golden brown and the loaves sound hollow when tapped.
-
After 30 minutes, check the loaves; if they are browning too quickly, cover them loosely with a tent of foil.
-
Remove the loaves from the baking sheet.
-
Cool completely on a wire rack before slicing.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 2656.7kcal
- % Daily Value *
- Total Fat 9.4g15%
- Saturated Fat 1.7g9%
- Cholesterol 0.0mg0%
- Sodium 1200.0mg50%
- Total Carbohydrate 548.4g183%
- Dietary Fiber 21.6g87%
- Sugars 9.4g
- Protein 75.8g152%
* 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
Sourdough Starter: Ensure your sourdough starter is active and bubbly before using. If using a dormant starter, feed it and let it rise before incorporating it into this recipe.
Hydration: The amount of flour needed may vary depending on the humidity of your kitchen and the strength of your starter. Add flour gradually to achieve a dough that is slightly tacky but not sticky.
Steam: The water pan in the oven creates steam, which helps form a crispier crust. If your oven has a steam function, you can use that instead.
Storage: Store cooled bread in a paper bag at room temperature for up to 3 days. For longer storage, wrap tightly in plastic and freeze for up to 3 months. Slice before freezing for easy toasting.
Variations: For a softer crumb, you can add 1 tablespoon of olive oil to the dough during the mixing stage.
