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Old 08-29-2010, 08:32 PM   #1
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San Francisco Style Sourdough French Bread

San Francisco Style Sourdough French Bread
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Recipe By: Unknown

Ingredients:

1 1/2 cups water, warm
1 tablespoon yeast
1 cup sourdough starter, fed
5 cups all purpose flour
2 teaspoons sugar
2 teaspoons salt
1 teaspoon baking soda

Directions:

In a large mixing bowl dissolve yeast in warm water and sugar. Let yeast bloom.

Add starter, flour, sugar and salt, and oil. Knead with dough hook in stand mixer until smooth about 10 minutes. Transfer to a large lightly greased bowl and turn over once to coat. Cover with a cloth, set in warm place and let rise 1-1/2 to 2 hours or until doubled in size.

Punch down and turn out onto a floured surface and knead for a few minutes. Add flour as needed to control stickiness.

Shape into 2 oblong rustic loaves or 1 large round loaf, place on lightly greased cookie sheet. Alternatively, divide in half and place in lightly greased loaf pans. Cover with a cloth, set in warm place free from drafts and let rise 1 to 2 hours or until nearly doubled in size.

Before baking, brush outside with water and make diagonal slashes across the top with a sharp knife.

Optional: Put a shallow pan of hot water in the bottom of the oven.

Bake at 400 F for 35 to 40 minutes or until the crust is dark golden brown.
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Old 08-29-2010, 09:34 PM   #2
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Your recipe is not San Francisco Style Sour Dough Bread. Your recipe is for regular sour dough bread, because in order for it to be San Francisco style, the starter MUST be generated from the yeast culture Lactobacillus sanfranciscensis. Now, this can be purchased online although it is a little pricey - about $14.00

It's this specific strain of yeast that makes San Francisco sour dough bread unique. Without this specific strain, it's just ordinary sour dough. There's no such thing as San Francisco-style, when the "style" is the kind of yeast that gives it that unique flavor.Here is a link to another recipe for this bread:

How to Make San Francisco Sourdough Bread Page-1

.40, have you ever tried baking biscuits in a Dutch Oven? It can be a real rewarding.
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Old 08-29-2010, 09:42 PM   #3
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Lactobacillus sanfranciscensis in not a yeast, it is a bacteria.
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Old 08-29-2010, 09:45 PM   #4
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Quote:
Originally Posted by FrankZ View Post
Lactobacillus sanfranciscensis in not a yeast, it is a bacteria.
I stand corrected... it's the specfic yeast (Candida humilis) AND bacteria (Lactobacillus sanfranciscensis) working together that make it a special flavor.
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