SAN FRANCISCO SOURDOUGH FRENCH BREAD
Makes 2 oblong or 1 large round loaf

• 1 1/2 cups warm water
• 1 cup Sourdough starter (see next recipe)
• 4 cups unsifted all-purpose flour
• 3 teaspoons sugar
• 1 1/2 teaspoons salt
• 2 to 21/2 more cups unsifted all-purpose flour
• 1/2 to 1 teaspoon baking soda

Combine the water, starter, 4 cups flour, sugar, and salt in a crock or glass bowl. Mix well, cover lightly with a towel or cheesecloth folded into several thicknesses, and let stand at room temperature for approximatelv 18 to 24 hours or until the dough has doubled in size.

Mix 1 cup of the remaining flour with 1/2 teaspoon of the baking soda and stir this into the risen dough until it is very stiff.

Turn the dough out onto a floured board and knead approximately 1 more cup of flour and a little more baking sodainto it. Knead it for 5 to 10 minutes or until the dough is smooth.

Shape into 2 long loaves or 1 large round loaf, place on a lightly greased baking sheet, cover, and let stand in a warm place for 3 to 4 hours or until almost doubled in size.

Preheat oven to 400 degrees. Brush a little water on top ofthe loaves and make a few diagonal slits across the top with a sharp knife.
For a crustier bread, place a shallow pan of water in the bottom of theoven. Bake for approximately 45 to 50 minutes or until the crust is a medium dark brown.

Home

Sour Dough