We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

San Francisco Sourdough Bread

Patrick Singmin's procedure

Like this? Share it with your friends.


Report abuse

Ingredients:

300g starter

800g Shipton Mill Organic Strong White ( 400g 200g 200g)

500ml bottled water

Flour for dusting

Maldon salt 1tbsp ground fine

sf_loaf - Tom Barnes - tom

Method:

Sift 400g of flour into KA mixing bowl and add 300g starter and the 500ml water.

Mix briefly with paddle, cover and leave in warm location for 5 Hours.

After 5 hrs (should show signs of bubbling) add 200g sifted flour and mix with paddle for 2 min at slow speed and then 8 min at high speed.

Remove the paddle and add the other 200g sifted flour and salt and mix for 8 min slow and 2 min fast.

Turn the tacky dough onto a dusted tray, cover with muslin and a damp cloth, and leave in warm location for 1 hour.

After 1 hour, deflate fold x3 and return with muslin and damp to warm location

After 1 hour, deflate fold x3 and return with muslin and damp to warm location

After 1 hour, deflate fold x3 and return with muslin and damp to warm location

After 1 hour, divide dough into two, form two batons, place in proving baskets, cover with muslin and damp cloth for 4 hours.

About 45 min before the end of 4 hours, preheat the oven with the pizza stones and a tray of water in the bottom to 250 degrees.

Also heat up the Polti steamer.

Cut silicon paper (baking parchment) to fit under the batons and place on two peels.

Flip the two batons onto the two papered peels, dust with flour and slash with lame ( blade)

Working quickly to prevent loosing oven temperature, slide each bâton into the oven in turn.

Open the oven door very slightly and spay steam from Polti.

Bake for 10 min at 250 degrees.

After 10 min, rotate the bâtons, spay with steam again and reduce oven to 180 degrees and bake for 40 min.

Use pizza peel to remove bread from oven onto racks in a draft free location to cool.

 

Tools:

Kitchen Aid Mixer

Pizza  or other baking stones x2

Proving baskets x2

Plastic scraper and stainless steel bench scraper

Polti or other steam machine

Countdown timer

Lame

Slicon paper baking parchment

Oven thermometer

Notes:

The quality of the starter dough is crucial and to time when you use the starter to catch it at its peak after refreshing.

During the 2 min high speed KA beating, the dough should just come away from the side of the bowl and feel tacky when tipping out.At its best the dough has a silky feel.

Timings

timings - Tom Barnes - tom

To help you keep track of your progress

sf-bread-timetable-4-patrick-singmin

Added by: Patrick Singmin


Tags: Sourdough

Add comment
Milk and yogurt
I really dont understand why its necessary to use these ingredients to refresh the starter? I refresh mine with just flour water and about 8-12 hours at 23oC. This works just fine.

ROMAN HARABURDA - rharaburda@tiscali.co.uk 26 July 2012

Reply
milk? yogurt?
where did these ingredients suddenly appear from? they are not stated in the ingredients list at the top of the recipe. They suddenly appear in the spreadsheet. any reason for this? thanks

surfing69 25 July 2012

Reply
milk? yogurt?
where did these ingredients suddenly appear from? they are not stated in the ingredients list at the top of the recipe. They suddenly appear in the spreadsheet. any reason for this? thanks

ROMAN HARABURDA - rharaburda@tiscali.co.uk 25 July 2012

Reply
RE: milk? yogurt?
Sorry for confusion. Milk (100), Yoghurt (100) and 200gm Flour is added to the 'old'' starter dough from the fridge to revive it. Approximately 8 hours at a warm approx 27 C.

Patrick Singmin - psingmin@gmail.com 26 July 2012

Thankyou Patrick, a great addition to our recipes. I do wonder however why this is "SanFrancisco" sourdough as the methodology is quite different to that of the "San Francisco" process?

John Downes - johnd 31 May 2011

Reply
Thankyou Patrick, nice recipe and obviously works because your loaves look so good. Seems to take up time, but its really just there while doing other things, and only needs the hourly fold.Master-stroke using the steam cleaner!

John Downes - johnd 27 May 2011

Reply

Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Shipton Mill Cookbook – A Handful of Flour

We are beyond excited to announce the launch our first cookbook with Headline Publishing.

A Handful of Flour

“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.

More ...