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

Hiii friends this time we will share Recipe: Appetizing 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.

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You can cook TX'S STYLE ~ SAN FRANCISCO SOURDOUGH BREAD use 8 ingredients that are not difficult to get:

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

1. Take 3 cup Organic Unbleached AP flour.
2. Prepare 1 tbsp Sugar.
3. You need 2 1/2 tsp Celtic salt.
4. Prepare 1 .25 oz Active dry yeast.
5. Provide 3 cup Sourdough starter.
6. Prepare 1/3 cup Warm water.
7. Take 1 Additional water and flour to achieve the right dough consistency.
8. You need 1 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 work which is quite simple. Apart from being happy cooking and having talent to cook quite well, they are also clever in processing each dish so that it becomes dish that is delicious. But there are those who can’t can cook, so they have to ask and look at simple recipes to follow.

Steps create TX'S STYLE ~ SAN FRANCISCO SOURDOUGH BREAD

After all the ingredients are ready, here are 10 how-to 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 experience 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 selected clean. For more details, please see how to cook TX'S STYLE ~ SAN FRANCISCO SOURDOUGH BREAD so that get perfect results.

Tips

Work in the kitchen that is usual carried out by everyone, but not everyone has skill in cooking. Some things we need to pay attention to w
hen cooking produces artificial results that are simple, what are those?

1. Selection 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. Determination 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. Next, 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.. Dont forget, 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.. Remember, 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.. After that, 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.. Then, 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.. Remember, 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!. Remember, 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!. Next, 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……. Dont forget, This recipe consists of 10 steps. This is done in order to produce artificial which has nutritional quality and taste 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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