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Homemade Sourdough: the best bread for an Italian sandwich

On today's episode, we have another classic California gem. Bay cities Italian Deli & Bakery is one of the oldest and best places to get a classic deli sandwich on the west coast. Today, we are gonna try them out, learn how to make fresh sourdough bread, and as always, touch on a little science along the way. Recipe: ingredients: Deli: Prosciutto, Ham, Capi Cola, Mortadella, Genoa Salami and Provolone Cheese Veg: pepperoncino, lettuce, tomato, mayo, mustard bread: 80 grams starter(mix 40 grams flour, and 40 grams water with a pinch of yeast the night before, if you don't have a mature sourdough starter). 600 grams water 800 grams AP flour 12 grams salt 1. dissolve starter in water, and add salt 2. mix flour with solution until a shaggy dough forms. let it rest for 30 minutes 3. after 30 minutes, knead, and fold until smooth, rest for another 30 minutes 4. fold again, and rest for an hour 5. fold one more time, cover, and place in fridge overnight 6. portion out (4-5 baguettes) 7. generously flour worktop, and fold in the sides of the dough pieces, and roll from top down to get an oblong shape with even thickness. Rest for 10-20 minutes. 8. flatten, and roll again in the same direction, until a tube forms, then rolla and stretch to desired size. 9. allow to rise with side support(use a baking coushe, or well floured thick fabric) 1-2 hours or until 2x size 10. transfer to parchment paper using a flat board to prevent falling apart, score the top with a sharp knife. 11. Place in oven, and add 2 cups water to a heavy metal(cast iron) pan in the oven to provide steam 12. bake at 500F for 20-25 minutes or until deep golden brown 13. cool, slice, and top with ingredients 14. Enjoy! resources: Gluten info: High molecular weight glutenin: Takata K, Matsushita K, Goshima D, Nakamura T, Yamauchi H. Analysis of the relationship between bread-making quality and dough stress during the proofing process using near-isogenic lines of 'Harunoakebono'. Breed Sci. 2019 Sep;69(3):478-486. doi: 10.1270/jsbbs.19045. Epub 2019 Aug 1. PMID: 31598081; PMCID: PMC6776135. FDA flour protein: https://www.accessdata.fda.gov/script... Bay cities italian deli and bakery: 1517 Lincoln Blvd, Santa Monica, CA 90401 Bay cities history: https://graphics.dailybruin.com/prime... Bay cities images: https://www.bonappetit.com/city-guide... Ciabatta history: https://www.theguardian.com/theguardi... Ciabatta recipe: https://www.tripluca.com/paesi/europa... Zanotto's market: 1356 S Mary Ave, Sunnyvale, CA 94087 why we bake with steam: https://www.sciencedirect.com/science.... timestamps: 00:00 - intro 00:39 - bay cities deli 02:03 - bread 02:23 - ciabatta story 02:50 - making the dough 03:15 - gluten science 04:52 - shopping 05:30 - rolling out the dough 06:55 - baking 07:30 - assembly 08:06 - time to eat