San Francisco Sourdough Bread
Originating in San Francisco during the California Gold Rush of 1849, Sourdough has been a staple of California bread ever since. Known for its salty and tangy flavour, this San Francisco Sourdough loaf will be super tasty.
1/3 Cup of Rye's and Shine Sourdough Starter
4 Cups unbleached bread or all purpose white flour
1 1/3 Cups water
2 tsp salt
Step 1: Getting the Starter Ready Add the active and bubbly sourdough starter into a large bowl. Combine with 1/3 cup of flour, and 1/3 cup of water; mix. Cover with a damp tea towl or plastic wrap to hold in the moisture. Leave on the counter for 8 hours, or overnight.
Step 2: Add Ingredients and Knead The contents of your bowl should have now risen. Add the remaining ingredients and mix. Empty onto a surface dusted with flour and knead until smooth, 5-15 mins. Then, cover like the previous step and proof (or rise) at room temperature for 8-12 hours
Step 3: Shape your Bread Your dough will have nearly doubled in size. Turn it out of the bowl and onto a floured surface. Shape the dough into a ball or tubular shape. Don’t worry if its not perfect.
Step 4: Proofing your Dough Once shaped, flip the loaf back over, and lay it on a greased baking sheet or stone. Cover with a tea towel and allow 2-5 hours to proof. When your almost done proofing, heat your oven to 450°F.
Step 5: Score and Bake Cut a line along your bread with a very sharp knife. Cut about 1/4 to 1/2 inch deep to allow the dough to expand while baking and form an "artistic" shape. Bake at 450°F for 8 mins. Reduce temperature to 400°F and bake for another 30-40 minutes. You'll know your bread is done when it is golden brown and sounds a bit hollow when you knock the bottom. Allow 20 mins to cool and enjoy!