San Francisco Sourdough Bread Recipe
Uncover the mysteries of the San Francisco sourdough bread recipe. Utilize the right starter and methods to bake a tasty loaf.
Ingredients
For the Sourdough Starter:
- 1/2 cup Whole wheat flour
- 1/2 cup Filtered water
For the Dough:
- 3 1/2 cups Bread flour Provides structure and chew
- 1 1/4 cups Filtered water Essential for hydration
- 1/2 cup Active sourdough starter Fed and bubbly
- 2 tsp Salt
Instructions
Make the Sourdough Starter:
- Mix 1/2 cup whole wheat flour and 1/2 cup filtered water in a jar.
- Stir well, cover with a cloth or lid, and let sit at room temperature for 5 days, feeding it with equal parts flour and water every 24 hours. Your starter should become bubbly and have a tangy aroma.
Prepare the Dough:
- In a large mixing bowl, combine 3 1/2 cups bread flour and 1 1/4 cups filtered water. Mix until fully hydrated.
- Add 1/2 cup of your active sourdough starter and 2 tsp of salt. Stir to combine.
Autolyse:
- Let the dough rest (autolyse) for 30–60 minutes at room temperature. This helps with gluten development.
Knead and Fold the Dough:
- Knead the dough by using the "stretch and fold" method every 30 minutes for 2-3 hours. This strengthens the dough without overworking it.
First Proofing:
- Cover the dough and let it rest at room temperature for 12–16 hours (overnight is ideal). The dough should rise and bubble up.
Shape the Dough:
- Turn the dough out onto a floured surface and shape it into a round or oval loaf, depending on your preferred shape and baking vessel.
Final Proofing:
- Preheat your oven to 475°F (245°C). If using a Dutch oven, place it inside the oven while preheating.
- Place the dough in a preheated Dutch oven or on a baking stone. Bake for 40-45 minutes until golden brown and a thermometer inserted in the bread reads 200°F (93°C).
- Remove the bread from the oven and let it cool completely before slicing. Patience is key—allowing the bread to cool enhances the flavor and texture.
Notes
The key is ensuring your sourdough starter is healthy and active. If you are new to sourdough, it might take some tries to perfect the fermentation process & get the texture & flavor right. You can also experiment with different flour combinations, such as adding a bit of whole wheat or rye flour for a unique twist on the classic sourdough flavor. Remember, sourdough baking is about intuition as much as following the recipe, so don't be afraid to adjust the timing or ingredients based on your environment & preferences. The more you bake, the more confident you will become with the process. Enjoy the journey, and don't forget to savor that first bite.