Food Rush Episodes

Baking Sourdough in a Rustic Oven

Tags: Food Rush

Ever wondered where the best bread in the world comes from? Go on a trip with Ryan to the famous Italian French Baking Co. in San Francisco and find out how their 100-year-old oven adds character to every loaf.

Ryan heads to Italian French Baking Co. in the North Beach area of San Francisco to pick out a perfect French baguette to surprise his friend and hair stylist Doyle. With an exclusive oven tutorial from one of the experts, Ryan discovers how their one-hundred-year-old oven bakes that famous San Francisco sourdough bread.

Tips on Baking Sourdough:

1. When uncooked, dock the raw bread along the top to make sure it gets a nice golden crust.

2. When picking out sourdough bread, the crust should be hard. Unlike other types of bread, the harder, the better. Don't be afraid to squeeze the bread crust to listen for that magic crackle Ryan loves.

3. When cutting sourdough, save the ends! You can use them later for something like croutons.

For more info on the Italian French Baking Co. read their reviews on yelp at yelp.com.

Italian French Baking Co.
1501 Grant Ave
(between Nobles Aly and Union St)
San Francisco, CA 94133
(415) 421-3796

Pizza with a Fun Twist

Other segments featured on this episode of Food Rush:

Opening Day of a New Restaurant
Opening Day of a New Restaurant
It's the opening day of Ryan Scott's new restaurant Market & Rye. He's excited for what's to come.
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French Baguette Pizza with Roasted Peaches, Prosciutto and Fontina Cheese
French Baguette Pizza with Roasted Peaches, Prosciutto and Fontina Cheese
Chef Ryan Scott shares an easy recipe for a homemade pizza with roasted peaches and prosciutto.
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Baguette Pizza with Roasted Grapes, Red Pickled Peppers and Brie
Baguette Pizza with Roasted Grapes, Red Pickled Peppers and Brie
Chef Ryan Scott shares a recipe for an easy homemade pizza with some unusual toppings -- roasted grapes and red pickled peppers.
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Surprising Doyle with Homemade Pizzas
Surprising Doyle with Homemade Pizzas
Ryan returns to Salon Baobao to serve up his two versions of the open-face baguette pizzas. Watch and find out if Doyle and the crew will convert from frozen to fresh.
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