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Recipe: Tasty TX'S STYLE ~ SAN FRANCISCO SOURDOUGH BREAD

Hiii friends this time we will share Recipe: Yummy TX'S STYLE ~ SAN FRANCISCO SOURDOUGH BREAD easy to follow. San Francisco-Style Sourdough Bread Instructions: Add all the ingredients except cornmeal in the bread pan of bread machine. I usually do this after the first rise and the dough has been shaped into a loaf. As this is a longer rise time, it improves the sourdough flavor in your finished bread.

Crispy crust, sourdough flavor in an easy French bread recipe. Finally, learn how to bake real "sour" sourdough. To join in our online San Francisco Sourdough bread baking course and private group see here.

For mom who now are want to try mix delicious foods that are no difficult, please you can try some of these simple dishes. In addition to the easysimple obtained ingredients, you can also easy apply it, especially for siblings who are still beginners.

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Mother can cook TX'S STYLE ~ SAN FRANCISCO SOURDOUGH BREAD use 8 ingredients that are easy to get:

Seasoning TX'S STYLE ~ SAN FRANCISCO SOURDOUGH BREAD is:

  1. Take Organic Unbleached AP flour.
  2. Provide Sugar.
  3. You need Celtic salt.
  4. Provide .25 oz Active dry yeast.
  5. Prepare Sourdough starter.
  6. You need Warm water.
  7. Prepare Additional water and flour to achieve the right dough consistency.
  8. Prepare Crush 1 Vitamin C tablet.

I like sourdough breads with nuts and dried fruit, but not very often. Therefore, I decided to make a bread based on my San Francisco-style Sourdough with walnuts and dried figs. I took the baker's percentages of the nuts and figs from Hamelman's formula for Hazelnut-Fig Levain. In this six-part series called "Follow the Sourdough," Chef John shows you how to make sourdough bread, from Yes, today it's step one: making the sourdough starter.

Create all people, cooking is indeed something which is quite easy. Apart from being hobbies cooking and having ability to cook very well, they are also clever in processing each dish so that it becomes food that is delicious. But there are those who can’t be skilled cook, so they have to learn and look at easy recipes to follow.

Instructions create TX'S STYLE ~ SAN FRANCISCO SOURDOUGH BREAD

After all the ingredients are ready, here are 10 steps guides how to make them.

  1. I use my Ninja with the bread hook, no kneading required. This is a wet dough, which I find to be easier then a thick dough which needs to be kneaded.
  2. Mix in Ninja 3 cup flour and 3 cups sourdough starter, adding water if necessary untill the dough is wet, resembling a semi thick pankake mix. Blend for 2 to 2 1/2 min. Let it rest for 15 min..
  3. Meanwhile in another bowl add 1/3 cup 110° water and yeast and let it sit until the 15 min is up with the dough..
  4. Add sugar, salt, Vit C and yeast mixture to dough, blend 1 min, add 1/8 of a cup of flour at a time untill dough thickens slightly. Once you have achieved that, blend untill dough is smooth and there are no more chunks of flour..
  5. Have a bowl of water handy for dipping your fingers in and a spatula when removing dough onto a floured surface, work the flour into the dough until it does not stick to your fingers. I use my dough spatula and scrape the dough over onto itself all the time adding flour as needed. It should be mushy and should still want to spread out of your hands when you pick it up to place in a large well greased bowl..
  6. Cover tightly with saran wrap and place a dish towel over the top. Put in the warmest place in your kitchen (draft free) which I put mine next to my fridg, let rise 1 hour double in size..
  7. Very easy punch down, let it rest for 10 min. Use a dough spatula to remove from bowl, put onto a floured surface and fold sides and corners in twice, using as little flour as possible. Tuck dough under and place that side down in the bowl, cover tightly and let rise 45 min or untill it is triple in size, which of me it was only 35 min..
  8. Pre heat oven 375° ~ Punch down, let it rest 10 min. Then form into the shape you want and place in a round oiled pan, I use my cast iron skillet for the final rise, oil skillet then sprinkle with semolina flour or just on a well oiled surface. If using a bread pan then you will need to divide dough into half. Oil the used saran wrap and flour it lightly place on top of dough, let rise for 45 min to 1 hour or until it is double in size. Then it is ready for the oven!.
  9. With wet dough I find it hard to put slits in the top (this is in order for steam to escape) so I bake the bread for 2 min @ 375 remove from oven, make your slits. Return to oven and bake 28 min, then turn the oven up to 400° and bake for 11 min . Enjoy!.
  10. IMPORTANT last step ~ with a water spritz bottle, spritz the inside of the oven just around the opening (both sides and bottom) 1 to 2 times making sure you do not spritz the light bulb because it will burst. This step gives the crust a crunchy texture…….

It's actually a super-simple combination of Is Your Sourdough Starter Alive & Well. How to Make San Francisco-Style Bagels. The flavor was very good, mildly sour sourdough with hits of nutty and figgy yumminess. Home > Recipes > International > San Francisco Style Sourdough French Bread. "Bread sugar free". Be the first to rate & review!

While cooking many get failures, here are a few tips you need to pay attention to. There are various ways that need to be considered, such as selecting raw materials. The ingredients used must be good quality and still fresh. cook utensils and spices must be select clean. For more details, please see tips cook TX'S STYLE ~ SAN FRANCISCO SOURDOUGH BREAD so that get maximum results.

Tips

Activities in the kitchen that is often done by everyone, but not everyone has cleverness in cooking. Some things we need to pay attention to when cooking produces processed results that a
re home, what are those?

  1. Determination ingredients Organic Unbleached AP flour, Sugar, Celtic salt, .25 oz Active dry yeast, Sourdough starter, Warm water, Additional water and flour to achieve the right dough consistency, Crush 1 Vitamin C tablet, will affect the cooking results. Election as many as 8 fresh ingredients will be very good because the content nutrition is still very good.
  2. Utensils the cook used must also match what is being cooked. And it must be noted that the cleanliness of the cooking utensil does not affect the taste and nutritional content.
  3. How to make TX'S STYLE ~ SAN FRANCISCO SOURDOUGH BREAD, includes what ingredients must be processed first and when to add the spices. Watch the steps. Starting with I use my Ninja with the bread hook, no kneading required. This is a wet dough, which I find to be easier then a thick dough which needs to be kneaded. Then, Mix in Ninja 3 cup flour and 3 cups sourdough starter, adding water if necessary untill the dough is wet, resembling a semi thick pankake mix. Blend for 2 to 2 1/2 min. Let it rest for 15 min.. After that, Meanwhile in another bowl add 1/3 cup 110° water and yeast and let it sit until the 15 min is up with the dough.. After that, Add sugar, salt, Vit C and yeast mixture to dough, blend 1 min, add 1/8 of a cup of flour at a time untill dough thickens slightly. Once you have achieved that, blend untill dough is smooth and there are no more chunks of flour.. After that, Have a bowl of water handy for dipping your fingers in and a spatula when removing dough onto a floured surface, work the flour into the dough until it does not stick to your fingers. I use my dough spatula and scrape the dough over onto itself all the time adding flour as needed. It should be mushy and should still want to spread out of your hands when you pick it up to place in a large well greased bowl.. Then, Cover tightly with saran wrap and place a dish towel over the top. Put in the warmest place in your kitchen (draft free) which I put mine next to my fridg, let rise 1 hour double in size.. After that, Very easy punch down, let it rest for 10 min. Use a dough spatula to remove from bowl, put onto a floured surface and fold sides and corners in twice, using as little flour as possible. Tuck dough under and place that side down in the bowl, cover tightly and let rise 45 min or untill it is triple in size, which of me it was only 35 min.. Dont forget, Pre heat oven 375° ~ Punch down, let it rest 10 min. Then form into the shape you want and place in a round oiled pan, I use my cast iron skillet for the final rise, oil skillet then sprinkle with semolina flour or just on a well oiled surface. If using a bread pan then you will need to divide dough into half. Oil the used saran wrap and flour it lightly place on top of dough, let rise for 45 min to 1 hour or until it is double in size. Then it is ready for the oven!. Next, With wet dough I find it hard to put slits in the top (this is in order for steam to escape) so I bake the bread for 2 min @ 375 remove from oven, make your slits. Return to oven and bake 28 min, then turn the oven up to 400° and bake for 11 min . Enjoy!. After that, IMPORTANT last step ~ with a water spritz bottle, spritz the inside of the oven just around the opening (both sides and bottom) 1 to 2 times making sure you do not spritz the light bulb because it will burst. This step gives the crust a crunchy texture……. Next, This recipe consists of 10 steps. This is done in order to produce food which has nutritional quality and aroma dishes are maintained without reducing the delicacy of the dishes.

You already know what you need to pay attention to when cooking, right? Try to use and choose the right food ingredients and follow how make TX'S STYLE ~ SAN FRANCISCO SOURDOUGH BREAD correctly. Good luck … !!!

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