One-Build Sourdough Bread

This is an old school sourdough from San Francisco. It gets more tangy the longer you chew. This classic bread makes great dinner rolls (scaled at 2-½ ounces). As a hearth bread, thin slices make a firm sandwich bread for avocado, local tomatoes and roasted turkey breast. Small rounds of dough (scaled at 6 ounces) can be proofed, baked, and then hollowed out. Like the ones on Fisherman’s Wharf that are used to serve Cioppino, the Italian-American seafood stew that originated in San F