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sourdough bread from San Francisco starter, preparing and baking

More informations about baking the sour dough bread you may find in

1. 150 ml of San Francisco sour dough starter,
2. 400 g of white strong bread flour,
3. 20 g of strong wholemeal bread flour,
4. 15 g of wholegrain rye bread flour,
5. salt – 1 tsp.
6. 125 – 150 ml of clear, not chlorine water,
7. 1 tsp. of olive oil
8. 50 g of seeds – flax, sunflower, sesame,
9. 20 g of oat flakes
Preparing  the dough:
1. Mix all ingredients ( 5 minutes only) with a spoon, after cover it with a lid or some foil
2. Leave the mixture at room temperature, wait about 8 hours, let it rise,
3. Put everything in the fridge for about 8 hours,
4. Take the dough out of the fridge, put it on a silicone tray and form a ball,
5. Put the tray in the oven and turn the heating on, setting temperature to 50 degrees C,
keep it inside for 30 minutes,
6. Turn the heating off, but leave the light on, wait 2 hours and let it rise,
 Baking the dough:
1. Turn the heating on to 220 degrees C and bake for 30 minutes,
2. Lower the heating to 180 degrees C, bake next 20 – 30 minutes,
3. After that time the bread should be ready


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  1. The bread looks amazing, but the video is really unclear!

  2. I would love to make this bread, but need more information, please.

  3. Can you post the ingredients & times on this site? Also what temperature of oven? What type of seeds did you use?

  4. You need to give better instructions.

  5. Could you use milk instead of water?

  6. It looks easy to bake a bread

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