Use a good sourdough starter, one you have tended to, for best flavor. Save Pin Print Share. Gallery San Francisco Sourdough Bread. San Francisco Sourdough Bread towner San Francisco Sourdough Bread jd. Recipe Summary test. Nutrition Info. Ingredients Decrease Serving The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list.
Brush egg wash over tops of loaves, and sprinkle with chopped onion. Bake at degrees F degrees C for 30 minutes, or till done.
I Made It Print. Full Nutrition. Reviews Read More Reviews. Rating: 5 stars. I haven't tried this recipe yet, I just wanted to point out that sourdough starters made in different places have different levels of sour flavor - my starter will taste differently than one made in another state, for example.
Therefore, unless you're IN San Fran, you're unlikely to make a sourdough that tastes like San Fran sour; this may explain why some folks think the recipe produces bread that is not sour enough. Read More. Most helpful critical review KendraSF. Rating: 3 stars. After using this format, the recipe is very good with some modifications. Other specialty breads, yes, but to us, that's corrupting the true SF style sourdough. It should simply be called "Onion-Topped Sourdough". Real SF Sourdough never has milk, and use can sugar and sea salt for improved flavor.
The yeast is marginal, as it's not often used here. That's supposed to be why the starter is used, but it doesn't rise correctly unless you use 1 cup starter per loaf and extend the rise time out to hours in a warm oven. Also use Unbleached flour for denser bread more like SF. Next, use ONLY the egg white to lightly brush on top of the loaf right before baking, not with the yolk. Last, there's no mention in the recipe what to do with the last Tbsp of water.
I'd omit that, as the egg white does not need water added. If you want closer to authentic SF Sourdough, don't use the onion. After those modifications, you'll have a great loaf! You're getting tips direct from a SF born and raised bread lover.. Reviews: Most Helpful. Unfortunatly, my established starter was dumped down the drain by a well meaning daughter-in-law so this was made with a newly established starter. It only had a mild "tang" but I would suspect that was because of my immature starter.
Interstate Bakeries, which filed for bankruptcy protection last year, is shutting down two San Francisco bakeries as part of a cost-cutting move, an effort "to right the ship," said Interstate Bakery spokesman Jason Booth.
It also closed Friday. Interstate said neither plant was profitable. Twinkies, a product noted for its sweetness, also had a role in San Francisco history. The so-called Twinkie Defense got White a lesser sentence and caused considerable outrage at the time. Twinkies are not going away, but the people who baked and distributed them in San Francisco are. A total of employees in San Francisco, all union members, lost their jobs Friday.
Wonder Bread and the snack products are not vanishing. They are national brands and will still be baked at Interstate's Oakland plant, but Parisian sourdough, which once boasted of an international reputation, is toast. Parisian was one of the most visible of San Francisco sourdough brands. It was the bread served at many old-time San Francisco restaurants, including the year-old Tadich Grill on California Street, the oldest restaurant in the West. Parisian also was featured at the Cliff House and at most Fisherman's Wharf restaurants.
French bread with cracked crab produced a meal that, when washed down with California Chardonnay, was said to be the quintessential San Francisco dish. John's Grill on Ellis Street, which is a mere 98 years old, served loaves of Parisian sourdough a day.
Patrons of white tablecloth restaurants were not the only admirers of Parisian sourdough bread and rolls. Most of the customers at Parisian's bakery outlet on Evans Avenue, tucked away between Potrero Hill and the Bayview neighborhood, were Bayview residents who lined up Friday for a last loaf, or maybe some fresh rolls. While your dough is resting for 5 to 15 minutes, prepare your baking sheet by sprinkling some coarsely ground corn meal where your rising bread will go.
You can oil the pan or spray it first with Pam if you like, but the cornmeal adds an artisan-like texture to the bottom of your loaf of bread, so don't leave out that step. Actually, I have several—one for cornmeal, one for flour, one for powdered sugar, one for freshly- and coarsely-ground black pepper and one for kosher salt.
If you want to bake your bread in loaf pans, now is the time to grease them well. You can also dust the bottoms with cornmeal. Be sure to check out the bread pans on the website. The Chicago Metallic Double and Triple French Bread Loaf Pans are great at shaping your sourdough bread into beautiful long baguettes without its rising out instead of up.
I use them all the time. You can shape it any way you want. For a round or oval shape, pick up the dough and gently push the edges toward the underside until you get the shape you like.
Then be sure to pinch the dough together firmly on the underside. Cover your shaped loaves with a tea towel or plastic wrap that has been sprayed with Pam. And again, keep in mind that cooler temperatures and longer rising times contribute to flavor and texture. You can do the same finger indentation test on the second rise that you did on the first.
For the oven: If you have a baking stone, put it into the oven before you preheat the oven. Also before preheating, place an oven-safe container on the floor of the oven full of water.
Beat an egg with a tablespoon of water and set it aside. To keep from collapsing your risen loaf, be careful—sometimes I have to go over a cut two or three times rather than press down too hard and risk deflating the dough. Practice helps a lot as does a razor-sharp blade! And lots of places will say to use a knife, but you'll do much better with a razor.
If your loaf is round, the traditional San Francisco way is to make two vertical slashes and two horizontal slashes in a tic-tac-toe pattern. If you have an oblong or oval, you can still slash it that way or just make one long cut along the length of the loaf—be creative. Back in the days when there were no home ovens—just one big one in the middle of the town that everyone used—each baker would create an original slashing pattern so that he could identify his loaves after baking.
When the slashes are finished, gently brush your loaf of bread with your egg wash. I like the egg wash, but many bakers use a cornstarch and water glaze. Try that one too and see which one suits you better! Now get your spray bottle of plain water and spray your loaves with a very fine mist. Put your pan into the oven directly on your baking stone.
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