California Farm San Francisco Sourdough Bread Recipe by Hobby Horseman
Cooking Instructions Overnight dough rise, 40 minute bake 1 Grind half a cup of wheat kernel fine flour in a glass bowl, wash and dry hands, sprinkle flour from first to second bowl like fairy dust. Add half a cup of flour every day, sprinkle, till you have five cups. Put one cup flour in glass mason jar, add a cup of lukewarm water, stir, put loose lid on, set on counter in saucer till it starts to ferment and overflows. Use other flour to bake bread. 2 Pour most of sour dough starter into mixing bowl, add 350 to 400 ml warm water, 112F degrees, stir till smooth. Add teaspoon of sugar. Put one cup of fresh flour in your almost empty sourdough jar, add cup of lukewarm water, stir, lid on loose to keep bugs out, set on counter overnight till it overflows. Put in fridge, it will stop fermenting. Loose lid on top. 3 Add four cups of flour to the solution in your mixing bowl, sprinkle 1 tsp of rock salt on top, (rocksalt won’t slow down fermentation like fine salt does) mix till you have a smooth dough. Cover with cloth, let sit till dough has doubled. 4 Dust your cutting board with flour, put dough in mixer bowl upside down on floured board. Wipe your baking forms with olive oil, cut dough in four parts, lay in form in cold oven till doubled in size. Put oven baking dish or glass measuring cup with warm water on bottom of oven. 5 Turn oven to 350F degrees, about 30 minutes, turn temperature up to 450F degrees, bake 5 more minutes for soft crispy crust. Spray with olive oil, bake 5 more minutes for darker crispy crust. Turn off, open oven door, cool bread down. 6 You now have four crusty baguettes, half a pound each, eat fresh or freeze. Put 80 seconds in microwave to bake warm and crisp if frozen. Enjoy. 1 Grind half a cup of wheat kernel fine flour in a glass bowl, wash and dry hands, sprinkle flour from first to second bowl like fairy dust. Add half a cup of flour every day, sprinkle, till you have five cups. Put one cup flour in glass mason jar, add a cup of lukewarm water, stir, put loose lid on, set on counter in saucer till it starts to ferment and overflows. Use other flour to bake bread. 1 Grind half a cup of wheat kernel fine flour in a glass bowl, wash and dry hands, sprinkle flour from first to second bowl like fairy dust. Add half a cup of flour every day, sprinkle, till you have five cups. Put one cup flour in glass mason jar, add a cup of lukewarm water, stir, put loose lid on, set on counter in saucer till it starts to ferment and overflows. Use other flour to bake bread. 2 Pour most of sour dough starter into mixing bowl, add 350 to 400 ml warm water, 112F degrees, stir till smooth. Add teaspoon of sugar. Put one cup of fresh flour in your almost empty sourdough jar, add cup of lukewarm water, stir, lid on loose to keep bugs out, set on counter overnight till it overflows. Put in fridge, it will stop fermenting. Loose lid on top. 2 Pour most of sour dough starter into mixing bowl, add 350 to 400 ml warm water, 112F degrees, stir till smooth. Add teaspoon of sugar. Put one cup of fresh flour in your almost empty sourdough jar, add cup of lukewarm water, stir, lid on loose to keep bugs out, set on counter overnight till it overflows. Put in fridge, it will stop fermenting. Loose lid on top. 3 Add four cups of flour to the solution in your mixing bowl, sprinkle 1 tsp of rock salt on top, (rocksalt won’t slow down fermentation like fine salt does) mix till you have a smooth dough. Cover with cloth, let sit till dough has doubled. 3 Add four cups of flour to the solution in your mixing bowl, sprinkle 1 tsp of rock salt on top, (rocksalt won’t slow down fermentation like fine salt does) mix till you have a smooth dough. Cover with cloth, let sit till dough has doubled. 4 Dust your cutting board with flour, put dough in mixer bowl upside down on floured board. Wipe your baking forms with olive oil, cut dough in four parts, lay in form in cold oven till doubled in size. Put oven baking dish or glass measuring cup with warm water on bottom of oven. 4 Dust your cutting board with flour, put dough in mixer bowl upside down on floured board. Wipe your baking forms with olive oil, cut dough in four parts, lay in form in cold oven till doubled in size. Put oven baking dish or glass measuring cup with warm water on bottom of oven. 5 Turn oven to 350F degrees, about 30 minutes, turn temperature up to 450F degrees, bake 5 more minutes for soft crispy crust. Spray with olive oil, bake 5 more minutes for darker crispy crust. Turn off, open oven door, cool bread down. 5 Turn oven to 350F degrees, about 30 minutes, turn temperature up to 450F degrees, bake 5 more minutes for soft crispy crust. Spray with olive oil, bake 5 more minutes for darker crispy crust. Turn off, open oven door, cool bread down. 6 You now have four crusty baguettes, half a pound each, eat fresh or freeze. Put 80 seconds in microwave to bake warm and crisp if frozen. Enjoy. 6 You now have four crusty baguettes, half a pound each, eat fresh or freeze. Put 80 seconds in microwave to bake warm and crisp if frozen. Enjoy. 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