San Francisco Sourdough Bread

Recipe View 5 mins In a large bowl, whisk together 1 cup of bread flour, sugar, salt, and yeast. Add warm milk and softened butter. Stir in sourdough starter until well combined. (5 minutes)

Recipe View 5 mins Gradually mix in the remaining 3 3/4 cups of bread flour, adding more as needed to form a shaggy dough that pulls away from the sides of the bowl. (5 minutes)

Recipe View 10 mins Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. (10 minutes)

Recipe View 1 hrs 30 mins Place the dough in a lightly greased bowl, turning to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm place until doubled in size, about 1-1.5 hours. (90 minutes)

Recipe View 15 mins Gently punch down the dough to release the air. Cover and let rest for 15 minutes. (15 minutes)

Recipe View 10 mins Divide the dough in half and shape each portion into a round or oblong loaf. Place the loaves on a greased baking sheet or in proofing baskets. (10 minutes)

Recipe View 1 hrs Cover the loaves and let rise again until nearly doubled in size, about 1 hour. (60 minutes)

Recipe View 15 mins Preheat the oven to 375°F (190°C). (15 minutes)

Recipe View 5 mins In a small bowl, whisk together the egg and water to create an egg wash. Brush the tops of the loaves with the egg wash and sprinkle with the chopped onion. (5 minutes)

Recipe View 30 mins Bake in the preheated oven for 25-30 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom. An instant-read thermometer inserted into the center should read 190°F (88°C). (30 minutes)

Recipe View 1 hrs Let the loaves cool on a wire rack before slicing and serving. (60 minutes)