and a lot more tangy than just a regular sourdough bread. Normally, to make a
“true” San Franciscan Sourdough, you need a special starter from San Francisco!
But this recipe is supposed to help you turn your own starter into an increased
acidity starter that mimics the breads found in San Francisco.
|Aren’t you done yet?!|
thing I have ever made. Not hard, mind you, but time consuming, full of
ridiculous steps, and just plain ridiculous!! I felt completely tied to the
kitchen all day, even though I didn’t spend much time in there. After turning
your own starter into a “poolish” (which is basically another version of a
starter), you let it sit at room temperature for 24 hours. Then you make the
bread, let it rise for 4.5 hours! But you don’t just let it sit there, oh no,
every 45 minutes or so you have to knead it, fold it, or poke it, and then come
back to it! Bah.
The bread itself turned out
alright, even though I still prefer the Wheat Germ and Rosemary Sourdough Bread I made before, this was good. Hearty to be sure, there were times that I felt like it was a workout trying to cut a slice off. You should have seen Ladybug eating a piece – she wrinkled up her nose, grunted, and yanked as hard as she could. Haha.
for the poolish:
4 ounces starter
4 ounces bread flour
4 ounces water
for the dough:
8 ounces water
all the poolish
13.5-16 ounces bread flour
1/2 Tbsp salt
Make the poolish the day before you want to bake the bread.
Combine all the poolish ingredients in a medium bowl and leave at room temperature (that’s 74-80 degrees F, I had to leave mine in the laundry room!) for 24 hours, covered in plastic wrap.
The next day, pour room temperature water in the bowl of your mixer.
Add the poolish and break it up with a wooden spoon (gently now!) and stir until it is disolved.
Add about 1 cup (5 ounces) of flour and the salt and stir until combined.
Place the dough hook on the mixer, and slowly start to add the rest of the flour (you may not need it all) until the dough starts to come away from the sides of the bowl.
Knead for 12 minutes at the second speed of the mixer.
Remove the dough to a lightly floured surface and knead by hand a few times.
Place the dough in an oiled bowl, cover with plastic wrap, and let it rise for 45 minutes.
Turn the dough out onto a lightly floured surface and stretch the dough out and fold it over itself (in 3’s, like a pamphlet) a few times.
Place the dough back into the bowl, cover, and let it rise another 45 minutes.
Repeat the stretch and fold from before, return to the bowl, and let rise for 60 minutes.
Place the risen dough over a slightly floured surface, and without deflating it too much, form it into a ball.
Let it rise 45 minutes.
Shape the dough into whatever form you want it in (a ball, a loaf, whatever) and let it rise for 1 hour.
Preheat your oven to 450 degrees and prepare a way to create steam in the oven.
Bake for 10 minutes.
Turn the oven temperature down to 425 degrees and bake an additional 35 minutes.
Allow to cool on a rack for a few hours before slicing into it.