Classic San Francis sourdough bread by
2 cups warm water
6 -8 cups flour (this depends on altitude and how thick your sourdough starter is)
1 cup sourdough starter (unproofed)
2 teaspoons salt
2 teaspoons sugar
1⁄2 cup water
1⁄2 teaspoon cornstarch
s warm water
-8 cups flour (this depends on altitude and how thick your sourdough starter is)
sourdough starter (unproofed)
⁄2 cup water
⁄2 teaspoon cornstarch
In a large bowl, combine the water, sourdough starter and 4 cups of flour.
Mix well and cover with plastic wrap in a warm place 8-12 hours (I do it over night).
The next day stir in the salt and sugar and add flour 1/2 to 1 cup at a time to make a very stiff dough .
Knead till smooth.
Cover and let rise 2 to 2-1/2 hours.
Punch down and divide in half.
Knead till smooth and form into rounds. Place on a greased baking sheet. Cover lightly and let rise till double and puffy (1 to 1-2 hrs).
While this is rising mix the 1/2 cup water and 1/2 tsp cornstarch in a small bowl and microwave till boiling, remove from heat and let cool.
Heat oven to 400°F.
Carefully place a small pan of hot water on the bottom rack of the oven.
Cut two slashes across each other on top of each loaf.
Bake for 10 minutes.
Pull out the rack and baste each loaf well with the cornstarch mixture.
Close the oven and allow to bake another 20-25 minutes. Loaves should be a light golden color and sound hollow when tapped on the bottom.
You are suppose to allow this to cool for 2 hrs to develop the sourdough flavor fully -- we wait maybe 30-45 minutes!