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Sourdough Bread (San Francisco Style - No Yeast Added)
by myra byanka さん

Sourdough Bread (San Francisco Style - No Yeast Added)

If you're not a sourdough baker, what follows may be tedious.

I know the yeasts my starter ("Wild Thing") caught in Texas are not the ones native to the Bay Area, but this bread tastes just as good.

I employed the dough hooks on my recently purchased garage sale old Sunbeam Mixmaster, as the knead time is 10 minutes.

This recipe will make 2 medium loaves or boules, or one giant whatever. The dough after kneading should be moist, but not tacky. It doubled in 3 hours, but when I shaped it, it seemed rather flat. However, 1 1/2 hours later it had doubled, so I heated the oven to 450 F for the first 10 minutes to get a good rise, then cut back to 400 F.

Note: I keep my starter the consistency of thick pancake batter or muffin batter, so if yours is thinner, you'll need more flour.


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準備時間: アメリカ American
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  • 2 cups active starter
  • 2 1/4 - 2 1/2 cups AP flour
  • 1 1/4 tsp. salt
  • 1/2 cup water
  • cornmeal
  • olive oil


  1. Mix 2 1/4 cups flour with the other ingredients (except oil).
  2. Knead with mixer or bread machine for 10 minutes.
  3. The dough is ready to ferment when it has pulled away from the sides of the bowl, and is moist, but not sticky. Rub on a bit of oil.
  4. Cover and let rise until doubled.
  5. Turn out onto a floured workspace and shape.
  6. Place on a baking sheet that has cornmeal sprinkled on the bottom
  7. Cover and let rise again until doubled.
  8. Heat oven to 450 F.
  9. Split the tops with a sharp knife, place in oven, bake 10 minutes.
  10. Turn oven to 400 F.
  11. Remove and place on a cooling rack for 1 hour or more.
  12. Enjoy!