SAN FRANCISCO SOURDOUGH BREAD RECIPE RECIPES

Steps:

• Mix sourdough starter, flour, and salt together. Use enough water to make bread dough. (A moist dough is preferable to a dry dough.)
• Knead dough until it passes the “window pane test”: a small piece of dough will stretch between four fingers without breaking thin enough to allow light to pass through.
• Shape the dough into a loaf. Place in a pan or proofing basket, or on a board. Rub a little oil on the top surface of the dough and cover lightly with a towel or plastic wrap. Allow the dough to rise for 4-24 hours. If desired, a short (4-12 hours) proofing period can be used and the dough can be punched down, reshaped, and allowed to rise a second time, but a second proofing period is not required.
• Slice an X shape in the top of the loaf with a very sharp knife or razor blade.
• Bake at 400°F until the internal temperature reaches 210°F. (Use a meat thermometer inserted into the bottom or side of the loaf.) Bake 30-60 minutes (depending on loaf size). Cool before slicing.

Steps:

• Make the stew base. Heat a large stew pot or Dutch oven over medium heat with the olive oil. Add the onions and saute until tender, about 5 minutes. Add the garlic, season with salt and pepper to taste, and cook 2 minutes more. Stir in the tomato paste and cook for 1 minute. Add the wine, and use a wooden spoon to scrape up any browned bits in the pot. Simmer the wine until reduced by about half. Add the tomatoes, peppers, parsley, thyme, and bay leaf and cook for 5 minutes. Add the stock or broths; bring to a boil, then adjust the heat to maintain a gentle simmer. Cook the base, with a cover slightly ajar, for 30 minutes. (The base may be prepared ahead up to this point, refrigerated for 1 day or frozen for 1 month). 
• Finish the Cioppino. Bring the base to a simmer. Add the basil and the clams, and cook covered, over high heat, for 5 minutes, or just until the clams open. Add the crab and cook for 1 minute. Add the mussels, shrimp, squid, and scallops. Cook, stirring frequently, until the mussels open, the shrimp curl, and squid and scallops are just firm, about 3 minutes. Serve in large heated bowls with plenty of crusty bread.