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SAN FRANCISCO SOUR DOUGH BREAD

Category:    Bread
Yield:2 servings
 
------------------------------PATTI - VDRJ67A------------------------------

----------------------------------STARTER----------------------------------
      1 pk Active dry yeast                    2 c  All purpose flour
      2 c  Water; warm (105~-115~)       

-----------------------------------DOUGH-----------------------------------
      1 pk Active dry yeast                    2 ts Sugar
      2 tb Water; lukewarm                     2 ts Salt
        pn Sugar                             1/2 ts Baking soda
  1 1/2 c  Water; warm (105~-115~)             2 c  Unsifted all purpose flour
      1 c  Starter                             1 tb Cornmeal
      4 c  All purpose flour              
 
   STARTER: In large bowl mix yeast with warm water and flour. Beat until
  smooth. Cover and let stand at room temperature for 48 hours, stirring mix
  4 times during the 2 days.
   DOUGH: In a cup soften yeast in warm water with a pinch of sugar for 5
  minutes. Pour 1-1/2 cups warm water into mixing bowl. Stir in the yeast mix
  and starter. Stir in flour, sugar and salt. Mix vigorously for 3 minutes.
  Turn into greased bowl. Cover. Let rise in warm place until doubled. Mix
  baking soda with 1 cup remaining flour. Add to dough. Turn onto floured
  board. Knead, adding remaing flour little by little until smooth and
  satiny. Divide dough in half. Shape into 2 loaves on a gresed and cornmeal
  dusted baking sheet. Cover. Let rise until doubled. Brush loaves with
  water. Slash diagonally with sharp knife. Place a shallow pan of hot water
  in bottom of oven. Bake loaves at 400~ for about 45 minutes or until crust
  is golden. For a crisper crust, remove loaves from oven after 35 minutes.
  Brush with salted water. Bake for another 10 minutes.
  
  TIP: Store starter in refrigerator for future use. Bring to room
  temperature for 4 hours before using.
 

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