*  Exported from  MasterCook  *
 
                SOURDOUGH FRENCH BREAD, SAN FRANCISCO STYLE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Breads                           French
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   c            Hot water
    1       pk           Active dry yeast
    1       c            Sourdough starter
    4       c            Unsifted flour
    2       ts           Sugar
    2       ts           Salt
      1/2   ts           Soda
                         About 2 cups unsifted flour.
 
   Dissolve yeast in hot water, pour into large mixing
   bowl and mix with starter. Add 4 cups flour, sugar and
   salt and stir vigorously for 3 or 4 minutes. Cover
   with a towel and let rise in a warm place until double
   in bulk (1 1/2 to 2 hours). Mix soda with 1 cup of the
   remaining flour and stir in; the dough will be stiff.
   Turn dough out onto a floured board and begin
   kneading; add the remaining 1 cup flour or more if
   necessary to control the stickiness. Knead until
   satiny -- between 5 and 10 minutes.
   
   Shape into oblong loaves or one large round loaf (my
   preference). Place on a lightly greased cooky sheet,
   cover, and place in a warm place; let rise to nearly
   double in size -- time will depend on warmth of spot
   ~- 1 1/2 to 2 hours in most kitchens.
   
   Before baking, brush outside with water, make diagonal
   slashes across the top with a sharp single edge razor
   blade.  Put a shallow pan of hot water in the bottom
   of the oven. Bake in a hot oven -- 400 egrees -- until
   the crust is a medium dark brown (about 45 minutes for
   oblong loaves and about 55 minutes for the large round
   loaf).
   
   For a more sour bread, leave out the yeast and 1/4 c
   of water but include the rest of the warm water, all
   the starter, 4 cups of flour, sugar and salt. Set this
   sponge after stirring vigorously in the afternoon and
   allow to set over night in a covered bowl. In the
   morning dissolve the yeast in 1/4 c of hot water and
   stir thoroughly into the sponge. Then add your
   additional flour and soda and follow the remainder of
   the instructions from there.
  
 
 
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