San Francisco Sourdough Bread
Traditional dish · American (Californian)
A distinctively tangy sourdough bread, characterized by its chewy texture, crisp crust, and pronounced sour flavor, often achieved with a specific blend of flours and a longer fermentation.
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Ingredients
- Active Sourdough Starter (high hydration)150g
- Bread Flour450g
- Whole Wheat Flour50g
- Water350g
- Salt10g
Steps
- 1
Mix starter, water, and flours. Autolyse for 1 hour.
- 2
Add salt and mix thoroughly. Perform stretch and folds every 45 minutes for 3-4 hours.
- 3
Bulk ferment at room temperature for 4-6 hours, or until the dough is airy and has increased significantly in volume.
- 4
Shape the dough into a round boule. Place seam-side up in a well-floured banneton.
- 5
Cold proof in the refrigerator for 18-24 hours.
- 6
Preheat oven with a Dutch oven to 475°F (245°C).
- 7
Score the dough and bake covered for 25 minutes. Uncover and bake for another 20-25 minutes until the crust is dark and crisp.
- 8
Cool completely on a wire rack for at least 2 hours before slicing.
