Go Back Email Link

Bread Machine San Francisco Sourdough Bread

With a crisp crust, a light crumb, and a tangy taste, this sourdough bread is an excellent version of the world-famous bread from the City by the Bay.
Yield 1 loaf

Ingredients

Small Loaf (1-pound bread machine)

  • 1/2 cup plus 1 tablespoon water
  • 3/4 cup Sourdough Starter
  • 2 1/4 cups bread flour
  • 2 teaspoons granulated sugar
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons Red Star Active Dry Yeast

Medium Loaf (1 1/2-pound bread machine)

  • 3/4 cup plus 1 tablespoon water
  • 1 cup Sourdough Starter
  • 3 cups bread flour
  • 1 tablespoon granulated sugar
  • 2 teaspoons salt
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast

Large Loaf (2-pound bread machine)

  • 3/4 cup plus 2 tablespoons water
  • 1 1/4 cups Sourdough Starter
  • 4 cups bread flour
  • 1 tablespoon plus 1 teaspoon granulated sugar
  • 2 1/2 teaspoons salt
  • 1 tablespoon Red Star Active Dry Yeast

Instructions

  • Have water at 80ºF and all other ingredients at room temperature. Place ingredients in pan in the order recommended by manufacturer. Select basic cycle and medium/normal crust. Do not use delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. Remove bread when cycle is finished; cool on wire rack.

Notes

Get Traditional Bread Making Method here.
Photo by Jen Schall.