San Francisco Sourdough Bread

Name: San Francisco Sourdough Bread
Yield: 12
Cuisine: United States
Ingredients: Bread flour — 500 g (4 cups); Water — 350 g (1 1/2 cups); Active sourdough starter — 100 g (1/2 cup); Salt — 10 g (2 tsp); Rice flour or extra bread flour, for dusting

The Quirky Foodster Team

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Servings

Ingredients

Bread flour — 500 g (4 cups)
Water — 350 g (1 1/2 cups)
Active sourdough starter — 100 g (1/2 cup)
Salt — 10 g (2 tsp)
Rice flour or extra bread flour, for dusting

Method

In a large bowl, mix the water and sourdough starter, then add the flour and mix until no dry patches remain. Rest for 30 minutes (autolyse).
Sprinkle the salt over the dough and fold it in thoroughly by hand.
Over the next 3–4 hours, perform a series of stretch-and-folds every 30 minutes to build strength in the dough, then let it rest at room temperature until roughly doubled.
Shape the dough into a tight round or oval loaf and place seam-side up in a floured proofing basket.
Cover and refrigerate for 12–18 hours to slow-ferment and develop flavour.
The next day, preheat the oven with a Dutch oven inside to 240°C (460°F). Turn the dough out onto parchment, score the top with a sharp blade, and carefully lower it into the hot Dutch oven.
Bake covered for 20 minutes, then remove the lid and bake for a further 20–25 minutes until deep golden brown.
Cool completely on a wire rack, at least 1 hour, before slicing.

Introduction: Cultural Background Sourdough bread became inseparable from San Francisco's identity during the California Gold Rush of the 1840s-50s, when miners carried and nurtured their own sourdough starters.

Cultural Background: Cultural Background Sourdough bread became inseparable from San Francisco's identity during the California Gold Rush of the 1840s-50s, when miners carried and nurtured their own sourdough starters. The city's unique wild yeast and Lactobacillus sanfranciscensis bacteria give San Francisco sourdough its distinctively tangy flavour, and it remains one of America's most celebrated regional breads.

Tips: Make sure your sourdough starter is active and bubbly (doubling within 4–6 hours of feeding) before baking. Resist slicing the bread while still hot, as the crumb is still setting and moisture will escape too quickly.

Variations: Add rosemary and roasted garlic to the dough for a herbed variation. This recipe is naturally vegan as written, with no animal products required.

Storage: Store at room temperature in a paper bag or bread box for up to 3 days, or freeze sliced for up to 3 months.

Reheating: Refresh in a 180°C (350°F) oven for 8–10 minutes to re-crisp the crust.

FAQs:

Q: Do I need a special San Francisco starter for authentic flavour?

A: The specific wild yeast strains found in San Francisco contribute to its unique tang, but any well-maintained active sourdough starter will produce a delicious, authentically-styled loaf.

Q: Can I bake this without a Dutch oven?

A: Yes, use a baking stone with a pan of hot water underneath to create steam, though the crust may be slightly less crisp.