Sourdough Crusty Bread

Make an Authentic Sourdough Crusty bread from a San Francisco sourdough bread recipe. Use a San Francisco sourdough starter to make sourdough french bread

Course bread

Cuisine American

Keyword Authentic Sourdough Crusty bread, Crusty Bread, San Francisco sourdough bread, San Francisco sourdough starter, Sourdough Bread, Sourdough Crusty Bread, sourdough french bread, Sourdough Starter

Prep Time 30

Rising Time for starter 1 4

Total Time 1 4 30

Servings

Calories 221kcal

Author Evelyn Osborn

Equipment

Dough Board

Ingredients

For the Starter

2 cups flour all purpose
1/2 teaspoon yeast
1 cup warm water

For the Bread

3 cups flour all purpose
3 teaspoons salt
2 Tablespoons sugar
2 teaspoons yeast
1 Tablespoon olive oil
1 to 1 1/4 cups warm water
cornmeal
1 egg

Instructions

For the Starter

Mix flour, water, and yeast in a medium bowl until a dough forms.
On a lightly floured board or mat, knead the dough until smooth about 2-3 minutes.
Place in a lightly oiled bowl (olive oil) and turn to coat, cover with a clean cloth and allow rise for at least 3 hours (not over 5 hours)
Cover with a clear wrap and place in the fridge for at least 24 hours but best for 48 hours.

For the Bread (start about 5 hours prior to serving)

Remove the starter from the fridge and let stand at room temperature for 1 hour
In a large mixing bowl add flour, salt, sugar, and yeast and mix to combine well.
Tear up the starter in tablespoon-size pieces and add to the flour mixture one at a time
Add water and 1 tablespoon olive oil and stir together until a dough forms
On a floured board or mat, turn the dough out and knead for 4-6 minutes until the dough is smooth and elastic.
Place dough in a lightly oiled bowl, turning once to coat, cover with a clean cloth and allow to rise until double. (for about 2-3 hours)
Gently divide the dough into four equal parts and shape into long rounded loafs
Cover two cookie sheets with parchment paper and sprinkle with a little cornmeal. Place two loaves on each one making sure they are not touching, giving them room to rise
Cover lightly (tent) with clear wrap and allow to rise for 1 hour
Beat egg with 1 tablespoon of water and brush loafs with egg wash
Gently score the loaves with a very sharp knife diagonally at an angle two or three times
Place a metal baking pan half full of hot water in the lower rack of the oven and heat oven to 450 degrees
Bake loafs for 18-20 minutes until the loaves are golden brown.
Place on wire racks to cool

Nutrition