San Francisco Sourdough in Bread Maker

Fermented
No yeast added

Because of the fermentation process (12-14 hours) of sourdough and the lower temperature, it is best to use your bread machine only for the mixing. Most bread machines have a rise function of 90-100°, which will kill the lactobacilli in your culture.

½ cup cold sponge culture
4 cups white flour
1 ¼ cup water
1 tsp salt


1. Place the sponge (expanded starter) in the machine pan with 1 cup of the flour and ½ cup of the water. Machine mix and knead 15 minutes. Remove the pan from the machine, cover lightly with plastic wrap, and proof 12 hours at room temperature (68-72°) or 6 hours in a proofing box at 85°.

2. Return the pan to the machine and add 1 cup of the flour and ½ cup of the water. Mix 10 minutes. Remove the pan from the machine and proof 8 hours at room temperature or 4 hours in the proofing box.

3. Return the pan to the machine. Dissolve the salt in the remaining ¼ cup water and add to the pan along with the remaining 2 cups flour mixture. Mix and knead 15-20 minutes.

4. Remove the pan from the machine and proof at the same temperature until the dough rises
about ½ inch above the pan top (2 to 3 hours at room temperature; 1 ½ to 2 hours in the proofing box).


5. If your machine has a bake only cycle, return the pan to the machine and program the cycle to bake at 375° for 50 to 60 minutes. If not, move the pan to your preheated oven at 375° and bake for 45 minutes. You can brush a lightly beaten egg white with 1 tablespoon water on the loaf for a more crunchy and golden crust. If you are baking in the oven, you can place a shallow pan of water (1-2 inches) on the bottom shelf of your oven (put in and preheat oven) to create steam which makes the crust nice and crunchy. Remove the loaf from the pan and cool on a wire rack.