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San Francisco Sourdough Bread

History of the bread and how it's made.
by

Jessie Wright

on 14 March 2011

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Transcript of San Francisco Sourdough Bread

San Francisco Sourdough Bread In the Begginning San franscisco sourdough bread was a staple in the 1850s for gold miners during the California Gold Rush on the west coast.
The wild "lacto bacillus San Francisco" contained in the mother dough gives each loaf its distinctive "sour" tang, and is site specific, changing in response to temperatures and humidity. So the mother dough in one bakery will not be the same as the mother dough in another bakery across town, nor will it remain the same if the bakery is moved. The mother dough, also called the mother sponge, has been in continuous use since the respective bakery's founding, carefully maintained and replenished by generations of bakers. Two of the main companies that make traditional San Francisco sourdough are the Boudin Bakery, founded in 1849 and Parisian Bakery, founded in 1856. How to make San Francisco Sourdough Bread Each hour a portion of the mother dough is added to a mixture of water and unbleached flour (there are no other ingredients, no additives or preservatives), and left to ferment. The Recipe:
3 cups (375g) of all-purpose flour
1/2 cup (60g) of prepared starter
Up to 1-1/2 cups (325ml) of water (see text)
1 teaspoon (5ml) of salt
1 tablespoon (15ml) of butter.
1-1/2 teaspoons (8ml) of Malted Barely Flour. In order to be called a sourdough, it must have a starter so let's look at that first. the starter is made in advance, the longer the starter has been living the better the bread will be, traditional San Francisco bread has a starter over 150 years old. The only way to bake real San Francisco sourdough bread is to use a yeast culture from San Francisco, but to make a starter for your self, you will need:
Flour
Water
Yeast (either a natural, or fresh yeast) The starter will need to be fed every one to two weeks, if your not using it regularly. If you are using the starter on a regular basis, after removing the quantity needed for the recipe, feed the yeast 1/4 cup flour and 1/4 cup water and mix well before placing it back into the refrigerator.
The starter should have a thick consistency, almost like gravy. Once your starter is made and has fermented as long as you want it to, its time to mix your dough. Once your dough is mixed place it into a greased bowl to let rise with plastic wrap and a towel over top. Let rise 10- 12 hours. combine the flour, starter, butter, and 3/4 cups of water in the bowl. Knead the dough one first speed for 3-4 minutes. then add 1/4 cup of water, and knead again about 1-2 minutes. Let the dough sit for 5 minutes to let the flour absorb the water. After that turn teh mixer back on and add the salt. knead additional 2 minutes. The dough will have doubled or tripled in size, now you must punch down and knead the dough into a small round circle. At this point, you need to decide whether or not you want to give the dough a second rise. A second rise will increase the sour, tangy taste. A second rise is done in the exact same way. Place the dough back in the bowl and cover with the plastic wrap, then cover the bowl with a towel. The second rise usually takes at most, half the time of the first rise if so Form into a ball once again, pinching the seams on the bottom. Baking instructions:
must be baked on earthenware or stoneware in order to get the dark crispy crust. here are 2 exact same loaves, one
baked on earthenware, one baked on a cookie sheet. Which would you prefer? Bake at 425 F for 30 - 40 minutes
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