San Francisco Sourdough Bread

Step 1

To prepare the starter, stir together the lukewarm Almond Breeze, lukewarm water, and yeast in a large glass bowl; let stand for 5 minutes or until foamy. Whisk in flour and sugar until smooth. Cover loosely and let stand in a warm spot for 3 days, stirring several times a day. The starter will be bubbly, will rise and fall and become thinner as it stands. After 3 days, remove and discard all but 1/2 cup starter and add 1/2 cup water and 3/4 cup flour, stirring until smooth. Cover again and let stand in a warm spot for 24 hours, repeating this step every day for 4 days. The mixture should be very bubbly and smell slightly sour at this point. To determine if your starter is ready to use, spoon a small amount into a glass of water. If it floats, it’s ready. If it sinks, it needs more time.

Step 2

To prepare bread, place 1 1/3 cups sourdough starter, flour, Almond Breeze, and salt in a large bowl and mix by hand or with a dough hook until the dough is smooth and elastic. Place in a lightly oiled bowl and turn to coat both sides; let stand in a warm spot for 1 hour. Place on a board and lightly press into a 1/2-inch thick square. Fold in all four sides and place seam side down on a lightly floured baking sheet; let stand for 20 minutes. Pull the outside of the dough down and gather at the bottom to expose the inside of the dough and shape into a tight ball, pinching the seams at the bottom. Place seam side down on a parchment-lined baking sheet and let rise for 1 1/2 hours.

Step 3

Preheat oven to 450°F and place an empty shallow baking pan in the bottom of the oven. Make several slits in the surface of the dough and quickly brush or spray with water. Pour 1 cup of boiling water into the empty baking pan. Place bread in oven on a preheated baking stone or baking sheet and bake for 20 minutes. Remove pan of water and reduce temperature to 400°F and bake for 30 to 40 minutes more or until bread is nicely browned and sounds hollow when tapped. Open oven, turn off and let bread cool.