Artisan San Francisco Sourdough French Bread
This Artisan San Francisco Sourdough French Bread embodies the rich heritage of San Francisco's baking culture. With a crisp crust and a soft, airy interior, this bread captures the tangy essence of sourdough. Perfect for toasting, sandwiches, or simply enjoying with butter, this recipe results in two beautiful loaves that will impress family and friends alike. Follow these steps to create a flavor-packed bread that rises high and looks stunning right out of the oven. Your kitchen will be filled with the delightful aroma of freshly baked bread as you savor the joys of homemade sourdough.
2
Servings
N/A
Calories
7
Ingredients
Ingredients
Warm Water
1 1/2 cups (Heat until warm, but not hot.)
Yeast
1 tablespoon (Active dry yeast or instant yeast.)
Sourdough Starter
1 cup (Use a well-fed and bubbly starter.)
Bread Flour
5 cups (Measured in two increments: 3 cups for the initial mix and 2 cups for later use.)
Sugar
2 teaspoons (Granulated sugar.)
Salt
2 teaspoons (Kosher or sea salt.)
Baking Soda
1 teaspoon (For adjusting dough consistency.)
Instructions
1
In a large mixing bowl, dissolve the yeast in the warm water. Stir in the sourdough starter until well combined.
2
Add 3 cups of bread flour, sugar, and salt to the bowl. Mix vigorously with a wooden spoon or spatula for 2 to 3 minutes until the mixture forms a sticky batter.
3
Cover the bowl with a cloth and place it in a warm location free from drafts. Allow the dough to rise for 1.5 to 2 hours, or until it has doubled in size.
4
In a separate bowl, mix the baking soda with 1 cup of the remaining flour. Gradually stir this mixture into the risen dough until combined, resulting in a stiffer consistency.
5
Turn the dough out onto a floured surface and begin kneading. Incorporate the remaining 1 cup of flour as needed to manage stickiness. Knead the dough for about 5 to 10 minutes until it feels smooth and satiny.
6
Shape the dough into 2 oblong loaves or 1 large round loaf, and place them on a lightly greased baking sheet.
7
Cover the loaves with a cloth and allow them to rise in a warm, draft-free environment for an additional 1 to 2 hours, or until nearly doubled in size.
8
Preheat your oven to 400°F (200°C). Before baking, brush the tops of the loaves with water and make diagonal slashes across the top using a sharp razor blade.
9
Place a shallow pan filled with hot water in the bottom of the oven to create steam, which will promote a crusty exterior.
10
Bake the loaves in the preheated oven for 45 minutes or until the crust is a deep, medium-dark brown. Cool on a wire rack before slicing.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Artisan San Francisco Sourdough French Bread?
It is a tangy sourdough bread with a crisp crust and soft, airy interior, inspired by the baking culture of San Francisco.
How many loaves does this recipe make?
This recipe yields 2 beautiful oblong loaves or 1 large round loaf.
What ingredients are needed for the bread?
The recipe requires warm water, yeast, sourdough starter, bread flour, sugar, salt, and baking soda.
How much bread flour is required in total?
You will need 5 cups of bread flour, added in increments throughout the mixing and kneading process.
What temperature should the water be?
The water should be warm but not hot to avoid killing the yeast.
What type of yeast should I use?
You can use 1 tablespoon of either active dry yeast or instant yeast.
What kind of sourdough starter is best for this recipe?
Use 1 cup of a well-fed and bubbly sourdough starter for the best rise and flavor.
Why is sugar included in the recipe?
Two teaspoons of granulated sugar are added to assist the yeast and balance the sourdough tang.
How much salt is used in the dough?
The recipe calls for 2 teaspoons of kosher or sea salt.
Why is baking soda added to the dough?
Baking soda is used to adjust the dough's consistency and neutralize excess acidity from the starter.
How long should the first rise last?
The dough should rise for 1.5 to 2 hours in a warm, draft-free location.
How do I know when the first rise is finished?
The first rise is complete when the dough has doubled in size.
How long should I knead the sourdough dough?
Knead the dough for 5 to 10 minutes until it becomes smooth and satiny.
How is the baking soda incorporated?
Mix the baking soda with 1 cup of flour and gradually stir it into the risen dough.
What is the recommended loaf shape?
You can shape the dough into two oblong loaves or one large round loaf.
How long is the second rise?
Allow the shaped loaves to rise for an additional 1 to 2 hours until nearly doubled in size.
What is the correct oven temperature for baking?
Preheat your oven to 400°F (200°C) before baking the loaves.
Why should I brush the bread with water before baking?
Brushing the tops with water helps create a thin, crispy crust and allows for better oven spring.
How do I create a crusty exterior in a home oven?
Place a shallow pan filled with hot water in the bottom of the oven to create steam during baking.
Should I score the dough before it goes in the oven?
Yes, make diagonal slashes across the top of the loaves using a sharp razor blade.
How long does the bread take to bake?
Bake the loaves for approximately 45 minutes until they reach a deep, medium-dark brown color.
Where should the bread cool after baking?
Cool the loaves on a wire rack to prevent the bottom from becoming soggy while they set.
What is the best way to serve this sourdough?
It is perfect for toasting, making sandwiches, or simply enjoying fresh with butter.
What category of bread is this recipe?
This recipe falls under the category of Sourdough Breads.
Does the recipe require a baking sheet?
Yes, place the shaped loaves on a lightly greased baking sheet for the final rise and baking.
Can I use this recipe for French bread style loaves?
Yes, the shaping and steaming techniques are specifically designed for an artisan French bread style.
How many steps are in the instruction list?
The recipe consists of 10 detailed steps from dissolving yeast to cooling the loaves.
What should I do if the dough is too sticky during kneading?
Incorporate the remaining 1 cup of flour as needed until the dough is manageable.
What does 'vigorous mixing' mean in step 2?
Mix the flour, sugar, and salt into the wet ingredients for 2 to 3 minutes using a wooden spoon to develop gluten.
Will my kitchen smell like fresh bread?
Yes, baking this sourdough will fill your kitchen with the delightful aroma of freshly baked artisan bread.