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Sourdough French Bread, San Francisco Style

Sourdough French Bread, San Francisco Style recipe image
This San Francisco-style sourdough French bread delivers the perfect balance of tangy flavor and crusty texture. Made with a combination of active yeast and sourdough starter, it rises beautifully to create an airy, open crumb inside a thick, golden-brown crust. The addition of baking soda enhances the characteristic sourness while helping the dough achieve a satiny smoothness during kneading. Ideal for sandwich lovers and bread enthusiasts alike, this loaf pairs wonderfully with soups, salads, or simply buttered fresh from the oven. While it requires some patience for rising, the process is straightforward and rewarding. Serve warm for the best experience, storing leftovers in a paper bag to maintain crust integrity.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 1100.3
Dietary: Vegan, Vegetarian
Description
This San Francisco-style sourdough French bread delivers the perfect balance of tangy flavor and crusty texture. Made with a combination of active yeast and sourdough starter, it rises beautifully to create an airy, open crumb inside a thick, golden-brown crust. The addition of baking soda enhances the characteristic sourness while helping the dough achieve a satiny smoothness during kneading. Ideal for sandwich lovers and bread enthusiasts alike, this loaf pairs wonderfully with soups, salads, or simply buttered fresh from the oven. While it requires some patience for rising, the process is straightforward and rewarding. Serve warm for the best experience, storing leftovers in a paper bag to maintain crust integrity.
Ingredients
  • 1 1/2 cup Hot water
  • 2 teaspoon Sugar
  • 1 package Active dry yeast
  • 2 teaspoon Salt
  • 1 cup Sourdough starter
  • 1/2 teaspoon Baking soda
  • 6 cup Unsifted flour (approximate, more if needed)
Directions
  1. 1
    Dissolve the active dry yeast in the hot water in a large mixing bowl; stir in the sourdough starter.
  2. 2
    Add 4 cups of flour, the sugar, and salt to the bowl and stir vigorously for 3 to 4 minutes to form a rough dough.
  3. 3
    Cover the bowl with a towel and let the dough rise in a warm place until it doubles in bulk, approximately 1 1/2 to 2 hours.
  4. 4
    Mix the baking soda with 1 cup of the remaining flour and stir this mixture into the risen dough; the dough will become stiff.
  5. 5
    Turn the dough out onto a floured surface and begin kneading.
  6. 6
    Add the remaining 1 cup of flour gradually, or more if necessary, to control stickiness as you knead.
  7. 7
    Knead the dough for 5 to 10 minutes until it becomes satiny and smooth.
  8. 8
    Shape the dough into oblong loaves or one large round loaf.
  9. 9
    Place the shaped loaf(s) on a lightly greased cookie sheet.
  10. 10
    Cover the loaf(s) and let rise in a warm place until nearly double in size, about 1 1/2 to 2 hours.
  11. 11
    Preheat the oven to 400 degrees Fahrenheit (204&# 194;°C). Place a shallow pan of hot water on the bottom rack of the oven to create steam.
  12. 12
    Brush the outside of the loaf(s) with water and make diagonal slashes across the top with a sharp razor blade or knife.
  13. 13
    Bake until the crust is medium dark brown, about 45 minutes for oblong loaves or 55 minutes for a large round loaf.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1100.3kcal
% Daily Value *
Total Fat 4.1g7%
Saturated Fat 0.7g4%
Cholesterol 0.0mg0%
Sodium 478.0mg20%
Total Carbohydrate 226.1g76%
Dietary Fiber 9.2g37%
Sugars 2.0g
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 intensely sour flavor, you can omit the yeast and reduce the water by 1/4 cup. Mix the remaining water, all the starter, 4 cups of flour, sugar, and salt to form a sponge. Stir vigorously and let this sponge rise overnight in a covered bowl. In the morning, dissolve the yeast in 1/4 cup of hot water and stir into the sponge, then proceed with adding the additional flour and baking soda as instructed.

Ensure the water is hot but not boiling to avoid killing the yeast. The dough should be stiff after adding the baking soda mixture; do not add too much extra flour as it may result in a dense loaf.

To maintain a crisp crust, store the bread in a paper bag rather than plastic. Allow the bread to cool completely on a wire rack before slicing.

Keywords: sourdough, french bread, artisan bread, san francisco, yeast, starter, crusty, homemade, baking, flour, fermentation, loaf, carbohydrate, vegetarian, classic, crumb, oven, rising, kneading, bread making
Read it online: https://www.chefs-mate.com/recipe/sourdough-french-bread-san-francisco-style/