San Francisco Sour Dough Bread *

Ingredients & Directions


-PATTI – VDRJ67A-

STARTER
1 pk Active dry yeast
2 c Water; warm (105~-115~)
2 c All purpose flour

-DOUGH-
1 pk Active dry yeast
2 tb Water; lukewarm
pn Sugar
1 1/2 c Water; warm (105~-115~)
1 c Starter
4 c All purpose flour
2 ts Sugar
2 ts Salt
1/2 ts Baking soda
2 c Unsifted all purpose flour
1 tb Cornmeal

STARTER: In large bowl mix yeast with warm water and flour. Beat until
smooth. Cover and let stand at room temperature for 48 hours,
stirring mix 4 times during the 2 days. DOUGH: In a cup soften yeast
in warm water with a pinch of sugar for 5 minutes. Pour 1-1/2 cups
warm water into mixing bowl. Stir in the yeast mix and starter. Stir
in flour, sugar and salt. Mix vigorously for 3 minutes. Turn into
greased bowl. Cover. Let rise in warm place until doubled. Mix baking
soda with 1 cup remaining flour. Add to dough. Turn onto floured
board. Knead, adding remaing flour little by little until smooth and
satiny. Divide dough in half. Shape into 2 loaves on a gresed and
cornmeal dusted baking sheet. Cover. Let rise until doubled. Brush
loaves with water. Slash diagonally with sharp knife. Place a shallow
pan of hot water in bottom of oven. Bake loaves at 400~ for about 45
minutes or until crust is golden. For a crisper crust, remove loaves
from oven after 35 minutes. Brush with salted water. Bake for another
10 minutes.

TIP: Store starter in refrigerator for future use. Bring to room
temperature for 4 hours before using.

Yields
2 Servings

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