This San Francisco-style sourdough French bread combines the classic tang of a sourdough starter with the crisp crust of traditional French baking. The result is a loaf with a beautifully blistered exterior and a tender, open crumb. Perfect for dipping in olive oil, serving alongside soup, or making the ultimate sandwich. The recipe uses a combination of commercial yeast and active starter for reliable rise and authentic flavor. It&# 226;ÂÂs an impressive yet approachable project for home bakers looking to elevate their bread game without waiting days for fermentation. Serve warm for the best texture and aroma.
Sourdough French Bread, San Francisco Style
Description
This San Francisco-style sourdough French bread combines the classic tang of a sourdough starter with the crisp crust of traditional French baking. The result is a loaf with a beautifully blistered exterior and a tender, open crumb. Perfect for dipping in olive oil, serving alongside soup, or making the ultimate sandwich. The recipe uses a combination of commercial yeast and active starter for reliable rise and authentic flavor. It&# 226;ÂÂs an impressive yet approachable project for home bakers looking to elevate their bread game without waiting days for fermentation. Serve warm for the best texture and aroma.Ingredients
Directions
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Dissolve the active dry yeast in 1/4 cup of the hot water.
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In a large mixing bowl, combine the yeast mixture with the sourdough starter and the remaining 1 1/4 cups of hot water.
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Add 2 cups of the unsifted flour, sugar, and salt to the bowl.
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Stir vigorously for 3 to 4 minutes until a shaggy dough forms.
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Cover the bowl with a towel and let the dough rise in a warm place until doubled in bulk, about 1 1/2 to 2 hours.
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Mix the baking soda with 1 cup of the remaining flour and stir into the risen dough.
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Turn the dough out onto a floured surface and begin kneading.
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Gradually add the remaining 1 cup of flour (or more if necessary) to control stickiness.
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Knead the dough for 5 to 10 minutes until it becomes smooth and satiny.
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Shape the dough into oblong loaves or one large round loaf.
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Place the shaped loaf(s) on a lightly greased cookie sheet or baking stone.
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Cover and let rise in a warm place until nearly doubled in size, about 1 1/2 to 2 hours.
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Preheat the oven to 400ðF (200ðC).
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Place a shallow pan of hot water on the bottom rack of the oven to create steam.
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Brush the outside of the loaf with water.
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Make diagonal slashes across the top of the loaf with a sharp knife or razor blade.
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Bake for 45 minutes for oblong loaves or 55 minutes for a large round loaf, until the crust is medium dark brown.
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Remove from oven and let cool on a wire rack before slicing.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1110.0kcal
- % Daily Value *
- Total Fat 4.1g7%
- Saturated Fat 0.7g4%
- Cholesterol 0.0mg0%
- Sodium 10228.0mg427%
- Total Carbohydrate 228.6g77%
- Dietary Fiber 9.2g37%
- Sugars 4.5g
- Protein 31.9g64%
* 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
For a more sour flavor: Omit the yeast and 1/4 cup of water. Use the rest of the warm water, all the starter, 4 cups of flour, sugar, and salt. Stir vigorously to form a sponge. Let this set in a covered bowl overnight. In the morning, dissolve the yeast in 1/4 cup of hot water and stir into the sponge. Add the remaining flour and soda, then follow the kneading and baking instructions above.
Storage: Let the bread cool completely before storing. Keep in a paper bag at room temperature for up to 2 days. For longer storage, wrap tightly in plastic and freeze for up to 3 months.
Tip: The baking soda helps neutralize the acidity of the sourdough starter and contributes to the crust color and texture.
