Authentic San Francisco Sourdough French Bread
re-deux

Rev 0.10, last revised:  10-Feb-06

[Caution:  This recipe is still under construction--steal at your own risk!]

This is another attempt at making authentic SFSD.  It's my basic recipe, modified in an effort to find some sour flavor.  This recipe will yield a loaf of approximately 1-1/2 pounds in size.  If you need to make more or less bread, scale the ingredients accordingly.

Starting the Sponge:

The starter should wind up having the consistency of thick gravy or pancake batter.  Do not be overly concerned if there are a few lumps in the mixture.  Cover and keep ~80-85 degrees F (27-30C) for about 8 hours.  Starter cultures vary, and may peak anywhere from 4 to 12 hours.

Sponge step Two:

Add to the starter sponge.  Cover and Return the starter to the oven and let it sit for another 8 hours or so.

Making the Dough:

Start this step ~4 - 5 hours before you actually want to serve the bread.

Dry mix the flour and salt.  Add in 1-3/4 cups of the starter created above (measure it!).

Mix and allow to rest for 30 minutes in preparation for F&F in lieu of kneading.  If you wish to use a mixer, do so here. 

Spray or wipe the inside of a bowl with a little oil.  Form the dough into a ball, and put into the bowl.  Flip it over and roll it around a bit to coat the dough ball with oil.  Put plastic wrap or some other cover over the top to prevent drying out during the rise.  I use the original preferment bowl flipped upside down on the counter and don't usually use any oil.

Put the bowl and dough back in the oven and let it rise for 45 to 60 minutes.  The dough should rise about 1-1/2 to 2 times its starting size.  If your starter was more active, reduce the rise time to 30 minutes.  If your starter does not seem very active, this is okay.  But do not exceed the 60 minute rise time.

Forming the Loaf:

After the 60 minute rise, the dough ball should be larger, full of air, and appear somewhat wet.  Turn onto a floured surface.

Sprinkle the dough with some flour and knead the dough gently, using your knuckles or the palm of your hand. The idea is to remove all of the larger air bubbles, while keeping some of the smaller air bubbles intact.  The whole process should only take a few minutes.  Form the dough into a small round circle, lifting the dough from the sides.  Roll it under to form a ball.  Stretch the dough across the top, tucking the dough under, and pinching it shut.

Put the loaf back into the COLD oven to rise for 3 - 4 hours.  The dough should rise to 2 to 2-1/2 times its original size.

Baking:

After the final 3-4 hour rise, using a sharp blade, coup (slash) the bread as you like. about 1/2 an inch or so deep. 

Turn the oven ON to 400F (180C) degrees.  Bake for 50-60 minutes until the top is dark brown.  You may wish to spray water onto the bread and into the oven at the start of baking and for up to 20 minutes from starting.  You may even wish to use water at the bottom of the oven if you like.  This will make a chewier crust.  I'm happy as it is and usually don't bother.


The total baking time should be approximately 60 minutes.  Sourdough has a darker looking crust than other types of bread, so leave the loaf in the oven an extra 5 minutes or so after you think it is done.