How to Make San Francisco sourdough bread

There's a simple reason this tangy bread is famous – it's delicious!

You Will Need

* One ¼-ounce package, plus one tablespoon of active dry yeast

* 3 ½ tbsp. sugar, divided

* 1 c. all-purpose flour

* 2 c. warm water

* 4 ¾ c. bread flour, divided

* 2 ½ tsp. salt

* 1 c. warm milk

* 2 tbsp. butter, softened

* Olive oil

* Cornmeal

* 1 extra large egg

* 1 tbsp. water

* A stand mixer or bread machine (optional)

Step 1: Make the starter

Make the sourdough starter by stirring 2 tablespoons of active dry yeast, 1/2 tablespoon of sugar, and the all-purpose flour into 2 cups of warm water. Cover with plastic wrap and let it rest at room temperature for two days.

Step 2: Combine ingredients

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.

Step 3: Mix in flour

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

Step 4: Knead the dough

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

Step 5: Let rise

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.

Step 6: Punch down

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.

Step 7: Bake

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.

Step 8: Make egg wash

Beat an egg with one tablespoon of water and gently brush it over the top of the loaves. Bake un