San Francisco sourdough bread
Tangy, open-crumbed crusty loaf from a starter
Sourdough has been San Francisco's bread since the Gold Rush of 1849, when miners kept a wild starter going, and the cool, foggy climate around the Bay helps give it its famously sour tang. Bakeries at Fisherman's Wharf still serve it hollowed out as a bowl for chowder. A long, cool rise gives a crackling dark crust and a chewy, open crumb. You need an active starter, fed 6–8 hours before. Chef's tip: for a more sour loaf, give the shaped dough a longer, colder rest in the fridge, up to 36 hours.
- Total time
- 90 min
- Difficulty
- hard
- Serves
- 10
Ingredients
- 3 ½ oz active sourdough starterbubbly and recently fed
- 1 ½ cups lukewarm water
- 16 oz strong white bread flour
- 1 ¾ oz wholemeal flour
- ⅓ oz salt
- 2 tbsp rice flourfor dusting
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Method
0/6 doneStep 1: Mix the 3 ½ oz active sourdough starter and 1 ½ cups lukewarm water, then add the 16 oz strong white bread flour and 1 ¾ oz wholemeal flour and stir until no dry flour is left. Cover and rest 45 minutes.
50 minStep 2: Sprinkle on the ⅓ oz salt with a splash of water and squeeze it in. Over the next 2 hours give the dough 4 sets of stretch-and-folds, 30 minutes apart.
120 minStep 3: Leave covered at room temperature for another 2–3 hours, until risen by about half, airy and jiggly. A common mistake is cutting this rise short, which gives a dense, gummy loaf.
150 minStep 4: Tip onto the worktop, shape into a tight round and put seam-side up in a basket or bowl lined with a cloth dusted with 2 tbsp rice flour. Cover and refrigerate for 12–24 hours.
720 minStep 5: Heat the oven to 475°F (450°F fan) with a lidded casserole inside for 45 minutes. Turn the cold dough onto baking paper, slash the top with a razor or sharp knife and lower into the hot pot.
50 minStep 6: Bake covered for 20 minutes, then uncover, turn down to 450°F (400°F fan) and bake 20–25 minutes more, until deep brown and it sounds hollow underneath. Cool at least 1 hour before slicing.
45 min
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 6 g
- Carbs
- 39 g
- Fat
- 1 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does san Francisco sourdough bread take?
- About 90 minutes in total: 45 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of strong white bread flour?
- Plain flour, same amount (the dough will be softer and rise a little less).
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