San Francisco Sourdough French Bread
Leaning on Leo Kline, Ted F. Sugihara & L. B. McCready's yet to discover original recipe, source most likely to be found in:
Baker's Digest, 44. (1970), 2, P 48-50, Nature of the San Francisco Sour Dough French Bread Process - Mechanics of the Process:
Sponge: 50 - 100 % Starter inoculation ( Storage leaven)
100 % Wheat flour (high gluten)
45 - 52 % Water
74 - 82 F 23 - 27 C Temperature
7 - 8 hr Fermentation time
4.4 - 4.5 pH Start
3.8 - 3.9 pH End
Bread dough: 15 - 20 % Starter sponge
100 % Wheat flour (high gluten)
60 % Water
2 % Salt
85 - 92 F 29 - 33 C Temperature
6 - 8 hr Fermentation time
5.2 - 5.3 pH Start
3.9 - 4.0 pH End
After dough is done, let it rest for approx. 30 minutes at 74 - 82 F (23 - 27 C),
then divide, knead it again and let it ferment approx. 20 minutes at 86 - 88 F ( 30 - 31 C)
Loaves are formed and placed on cloth dusted with rice or grain flour and undergo another fermentation period for 6 - 9 hours with 85 - 92 (29 - 33 C)
Baking temperature: 375 - 392 F ( 190 - 200 C)
Baking time: 45 - 55 minutes
A home baker's implementation of this recipe can be found here.