Classic San Francisco Sourdough Bread / 经典旧金山酸酵包

Recipe Category:

Ingredients / 材料:

Bread Wash

淀粉水：

Method / 做法:

Bring cornstarch and water to a boil, then cooled to room temperature. In a large mixing bowl, combine together the sourdough starter, water, and 2 cups of bread flour. Mix well and cover with clear plastic wrap and let stand in a warm place until very foamy, 8 to 12 hours.
Stir in salt, sugar and the rest of flour to form a dough. Knead until smooth. Dust with some flour. Cover and let rise in a greased bowl until doubled in size, 2-3 hours. Punch down and shape into a round. Place it on the baking sheet sprinkled with cornmeal, and let rise again until almost doubled in size.
Carefully place a small pan on the shelf and fill it with hot water. Place the sourdough bread on the middle baking rack, and bake in a preheated 200C/400F oven for 10 minutes. Then brush the sourdough boule with the bread wash. Close the oven door and continue baking for 20 to 25 minutes more until the bread is golden brown.

玉米淀粉和水混合后烧开，然后回至室温。大搅拌盆内，放入酸酵头，水和2杯高筋粉混合。盖上保鲜膜室温发酵8-12小时直到丰富泡泡出现。
加入食盐，砂糖和其余面粉拌成团，揉搓至面团柔软光滑。放到一个抹油的容器里，洒上少许面粉，盖上保鲜膜醒发2-3小时，直到面团双倍大。面团排除气体后揉圆放在洒了玉米面的烤盘上，醒发直到双倍大。
烤箱底层放上一小盘热水，预热至200C/400F。在面团表面划出格子状放入烤箱中层先烘焙10分钟。打开烤箱，刷上淀粉水，关上炉门，继续烘焙20-25分钟直到面包金黄。

"Classic San Francisco Sourdough Bread / 经典旧金山酸酵包" is part of these categories:

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