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.