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San Francisco Sourdough

POOLISH:

2/3

cup

, (8 ounces) levain, see Pain Au Levain recipe

1

cup

, (8 fluid ounces) spring water

1 1/2

cups

, (8 ounces) organic white flour with germ

FINAL, DOUGH:

2

cups

, (16 fluid ounces) spring water

5 1/2

to 6 1/2 cups, (27 to 32 ounces) organic white flour with germ

1

tablespoon

, (3/4 ounce) fine sea salt

1

Poolish: Combine the levain and water in a 2-quart clear plastic container

2

with a lid. Break up the levain well with a wooden spoon or squeeze

3

through your fingers until it is broken up. Stir until the levain is

4

partly dissolved and the mixture is slightly frothy. Add the flour and

5

stir with a wooden spoon until very thick and sticky. Scrape down the

6

sides with a rubber spatula. Cover with plastic wrap and put in a

7

moderately warm (74 to 80 degree) place for 24 hours. Final dough: Combine

8

the poolish and water in a 6-quart bowl. Break up the poolish well with a

9

wooden spoon and stir until the poolish becomes loose and the mixture

10

slightly frothy. Add 2 cups (10 ounces) of the flour and the salt; stir

11

until well combined. Add just enough of the remaining flour to make a

12

thick mass that is difficult to stir. Turn out onto a lightly floured

13

surface and knead, adding remaining flour when needed, until dough is firm

14

and smooth, 15 to 17 minutes total. The dough is ready when a little dough

15

pulled from the mass springs back quickly. Ferment the dough: Shape the

16

dough into a ball and let it rest on a lightly floured surface while you

17

scrape, clean, and lightly oil the largest bowl. Place the dough in the

18

bowl and turn once to coat with oil. Take the dough’s temperature: the

19

ideal is 78 degrees. Cover with a clean damp towel or plastic wrap and put

20

in a moderately warm (74 to 80 degree) draft-free place until doubled in

21

volume.

22

Note: If the dough temperature is higher than 78 degrees, put it in a

23

cooler than (78 degree) place like the refrigerator, until the dough cools

24

to 78 degrees. If it is lower than 78 degrees, put in it a warmer than 78

25

degree place until the dough warms to 78 degrees. The point is to try to

26

keep the dough at 78 degrees during its fermentation. If you do have to

27

move the dough, be gentle and don’t jostle it, or the dough may deflate.

28

First rest: Deflate the dough by pushing down in the center and pulling up

29

the sides. Cover with a clean damp towel or plastic wrap and put in a

30

moderately warm (74 to 80 degree) draft-free place for 30 minutes.

31

continued

32

Second rest: Transfer the dough to a lightly floured board and knead

33

briefly. Shape into a tight ball. Cover with a clean damp towel or plastic

34

wrap, and put in a moderately warm (74 to 80 degree) draft-free place for

35

minutes. Divide and shape: Divide the dough into 2 equal portions.

36

Flatten each with the heel of your hand on a lightly floured board. The

37

dough may be very soft and loose at this point. Shape into 12-inch-long

38

torpedoes. You may also choose to shape the dough into rounds. Proof:

39

Place the torpedoes, seam side up in a well-floured couche*. Cover with a

40

clean damp towel or plastic wrap. Put in a moderately warm (74 to 80

41

degrees) draft-free place until increased in volume about 1 1/2 times, or

42

until a slight indentation remains when the dough is pressed with a

43

fingertip. Place rounds on a cornmeal-dusted surface to rise. Bake:

44

Preheat the oven and baking stone to 450 degrees, 45 minutes to 1 hour

45

before baking. The oven rack must be in the center of the oven. If it is

46

in the lower 1/3 of the oven the bottom of the breads may burn, and if it

47

is in the upper 1/3, the top crusts may burn.

48

Gently roll one loaf from the couche onto a lightly floured peel so that

49

it sits seam side down. Using a very sharp, serrated knife or a

50

single-edged razor blade, score the loaf by making quick shallow cuts 1/4

51

to 1/2-inch deep along the surface. Using the peel, slide the loaf onto

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the hearth. Quickly repeat the process with the second loaf. Quickly spray

53

the inner walls and floor of the oven with cold water form a spritzer

54

bottle. If there’s an electric light bulb in the oven, avoid spraying it

55

directly—it may burst. Spray for several seconds until steam has filled

56

the oven. Quickly close the door to trap the steam and bake 3 minutes.

57

Spray again in the same way, closing the door immediately so that steam

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doesn’t escape. Bake until loaves begin to color, about 15 minutes. Reduce

59

heat to 425 degrees and bake until loaves are a rich caramel color and the

60

crust is firm, 15 to 20 minutes.

61

To test for doneness, remove and hold the loaves upside down. Strike the

62

bottoms firmly with your finger. If the sound is hollow, the breads are

63

done. If it doesn’t sound hollow, bake 5 minutes longer. Cool completely

64

on a wire rack.

65

Yield: Yield: 2 long 14-inch loaves or 2 round 9-inch loaves

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (0.2 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 7 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

11.97

Calories From Fat (23%)

2.72

% Daily Value

Total Fat 0.27g

<1%

Sodium 4101.28mg

171%

Total Carbohydrates 1.8g

<1%

Fiber 0.27g

1%

Protein 0.27g

<1%