Section 1

San Francisco Sharp

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San Francisco Sharp Sourdough uses a long ferment of 27 hours. It is best to use the San Francisco starter which is very long proofing, but other starters will work too as long as they are at least 6 hour proofing starters. This recipe makes about 6 lbs of dough, enough for three nice sized loaves at 2 lbs each.. The dough is at 67.9% hydration. Timing is important in this recipe. Start by making a preferment in the morning at 11.00 am.

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�� For Preferment:

� �� At 11:00 am, to a large covered container add:

v 1� cup ripe, vigorous starter at 166 % hydration � 9 oz

v 2 cups water � 16 oz

v 4 cups bread flour � 18 oz

Cover lightly with a lid and allow mixture to ferment at room temperature of 70 � 75 degrees. Let the preferment ferment until 4:00 pm and then

�� pour the preferment into your mixer and add:

v 1 & � cups water � 14 oz -

v � cup evaporated canned milk- 4 oz

v 1.1 oz salt (add after autolyse)

v 8 & � cups Bread flour - 37 oz

Add the Bread flour a bit at a time until it is all incorporated into the dough, use the lowest speed setting on your mixer. After the flour has been incorporated turn off your mixer and allow the dough to autolyse (rest) for 20 minutes. After the autolyse period, turn your mixer back on the lowest speed and slowly add:

v �Salt � 1.1 oz (5 & � teaspoon salt)

Let the dough mix on low speed just until salt is stirred in, about one minutes. Dough will be sticky. Place the dough back into large, loosely covered container and let it ferment until 9:00 pm. Then place the container into the refrigerator overnight. Next morning at 7:00 am take out the container of dough, take off the lid and allow the dough to warm up for two hours until 9:00 am. Now take the dough and divide and shape and place the loaves into the proofing baskets, lined with proofing cloths, (Bannetons do not have to be lined). Place the dough into plastic bags, basket and all. Put the covered baskets back into the refrigerator for another 3 hours until about 12:00 pm. Then take out the loaves one at a time staggered 30 minutes apart and allow them to warm up and do their final proof, this should take 2 � 3 hours. Preheat your oven to 475 degrees when there is about an hour until baking time.

When the dough is ready and feels bubbly and springy but not saggy, then taking the first loaf sprinkle the top (actually the bottom) with semolina and turn the dough out onto a peel or flat baking sheet. Then slash the dough while still on the peel, slide into the hot preheated 475 degree oven onto a hot baking stone, spray the dough once with water quickly, and then cover with a roasting lid which has also been preheated in the oven. Bake for 15 minutes. After 15 minutes, take off the roasting lid and turn down the oven to 425 degrees. Continue baking for 15 more minutes, turning the loaf once for even browning. To make sure the loaf is done, using your bread thermometer, check to see if it is at 200 degrees in the center of the loaf. For the next loaf, turn the oven back up to 475 degrees and put the roasting lid back in to preheat. Bake the same as the first loaf. This bread is best after being cooled for several hours to allow the sourness to develop and the sour tang will develop even up until the next day.

Baker�s Percentages

Preferment�� 2 lb 11 oz�� - 73.7 %

Liquid�� 18 oz�� - 30.8 %

Oil�� 0.0 oz�� - 0 %

Salt�� 1.1�� - 1.9 %

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Bread Flour�� 37 oz �� - 63.4 %

Total weight of dough�� 6 lbs 3.1 oz�� - 169.7 %

Total flour�� 3 lbs 10.4 oz�� - 100%

Total water�� 2 lb 7.6 oz�� - 67.9 %