San Francisco Style Sourdough Bread

By chelyc13

Ingredients

• 3 1/2 cups unbleached white bread flour or unbleached all purpose white flour, plus more as needed
• 1 3/4 teaspoons table salt
• 1/4 to 3/4 instant, fast rising, or bread machine yeast (use the larger amount if substituting yogurt and vinegar for sourdough starter)
• 1 tablespoon corn oil, canola oil, or other flavorless vegetable oil, plus more for coating dough top and pan
• 2/3 cup wild yeast sourdough starter (or substitute 1/2 cup chilled plain "active culture" yogurt and 2 1/2 tablespoons apple cider vinegar)
• 1 1/2 cups ice water, plus more if needed

Details

Servings 1

Preparation

Step 1

1. In a large bowl, thoroughtly stir together the flour, salt, and yeast. In another bowl or measuring cup, whisk the oil and starter (or yogurt and vinegar) into the water. Vigorously stir the mixture into the bowl with the flour, scraping down the sides and mixing just until the ingredients are thoroughly blended. if the mixture is too dry to incorporate all the flour, a bit at a time, stir in just enough more ice water to blend the ingredients; don't over moisten, as the dough should be very stiff. If necessary, stir in enough more flour to stiffen it. Brush or spray the top with oil. Cover the bowl with plastic wrap. If desired, for best flavor or for convenience, you can refrigerate the dough for 3 to 10 hours. then let rise at cool room temperature for 18 to 24 hours. if convenient, vigorously stir the dough once partway through the rise.

2. Vigorously stir the dough, adding more flour as needed to yield a very stiff and hard to stir dough. then, using a well oiled ruber spatula, fold the dough intowards the center, working your way all the way around the bowl; this helps organizes the fluten for shaping a loaf. let the dough rest for 10 minutes. Invert the dough so the underside is up. Sprinkle evenly with 3 to 4 tablespoons of flour. Working in the bowl, shape the odugh into a ball; roll it in the flour until coated all over; then work in the flour until it holds its shape. Lightly dusting with flour as needed, form the dough into an evenly shaped high dowmed 6 inch diameter round by firmly tucking the edges under all the way around; work gently, as the dough is tender and prone to tearing.

Gently transfer the loaf to an oiled dutch oven. Dust the loaf top with more flour, smoothing out evenly. Using a well oiled serrated knife, make 3 or 4 parallel shallow slashes across the loaf top. then working on a diagonal, slash 3 or 4 more lines diagonally across the first set to create a diamond pattern. Brush or spray the dough with oil. Cover the pot with its lid.

Let rise until the dough doubles from its deflated size using any of these methods: Stand at warm room temperature for 1 1/2 to 2 1/2 hour regular rise; or in a turned off microwave along with a cup of boiling hot water for a 1 to 2 1/2 hour accelerated rise. or, for an extended rise, refrigerate for 4 to 24 hours, then set out at room temperature. COntinue the rise until the dough doubles in size.

3. 15 minutes before baking time, put a rack in the lower third of the oven; preheat to 450. Generously sprinkle or spray the loaf with water.

4. Reduce the heat to 425. Bake on the lower rack, covered, for 55 to 60 minutes, or until the loaf is lightly browned and crusty. Uncover and continue baking for 10 to 15 minutes more, until a skewer inserted in the thickes part comes out with just a few particles on the end. then bake for 5 minutes longer to ensure the center is done. Cool on a wire rack for 10 minutes. turn the loaf onto the rack; cool thoroughly.

5. Cut or tear the loaf into portions; it tastes good warm, but will cut much better when cool. Cool completely before storing. To maintain the crisp crust, store draped with a clean tea towel or in a heavy paper bag. or to prevent the loaf from drying out, stor airtight in a plastic bag or wrapped in foil; the crust will soften, but can be crisped by heating the loaf, uncovered, in a 400 oven for a few minutes. the bread will keep at room temperature for 3 days, and may be frozen, airtight for up to 2 months.

**for whole wheat sourdough proceed exactly as for san francisco style, except reduce the white bread flour to 2 1/2 cups and add 1 cup whole wheat flour.