How To Make San Francisco Sourdough Bread

In a large bowl, combine 1 cup of bread flour, the remaining sugar, the salt, and the package of yeast. Stir in the milk and butter; then stir in 1 1/2 cups of your starter.

Mix in the remaining bread flour gradually. Add more if the dough is too sticky.

Turn the dough onto a floured board and knead it for 10 minutes.

Place the dough in a lightly oiled bowl, turning the dough around a few times to coat. Cover with a dishcloth or plastic wrap and let it rise until it doubles in volume, one to two hours.

Punch down the dough and then let it rest for 15 minutes before shaping it into two loaves. Place them on a greased baking sheet dusted with coarsely ground cornmeal and let rise until it doubles again, about another hour.

Preheat oven to 375 degrees Fahrenheit. Just before you’re ready to put in the loaves, gently make 1/4-inch-deep slashes on the top with a sharp knife. If it’s a round loaf, make two horizontal and two vertical slashes in a tic-tac-toe pattern. For an oblong loaf, make a few horizontal slits or one long vertical one.

Beat an egg with one tablespoon of water and gently brush it over the top of the loaves. Bake until golden brown, about 30 minutes.