United States · Wheat + whole wheat
San Francisco-inspired Sourdough
San Francisco-inspired Sourdough
A crisp wheat loaf whose flavour develops during a long refrigerated rest.
What makes this bread distinctive?
San Francisco is strongly associated with sourdough, but another kitchen cannot guarantee the same culture or flavour. This recipe draws on the tradition's crisp crust and long fermentation. Observe volume, elasticity and your starter's repeatable rise rather than relying only on a schedule.
- Flour profile
- Wheat + whole wheat
- Core technique
- Sourdough + cold fermentation
HOME-OVEN FORMULA
From worktop to oven,
step by step.
Flour absorption, starter strength and room temperature all affect the result. On your first bake, watch the dough rather than the clock alone.
Method
- 01
Mix the flours with 325 g water and rest for 30 minutes. Add active starter, salt and the remaining 25 g water.
- 02
Make four gentle folds at 30-minute intervals during the first 2 hours. Keep covered.
- 03
Continue watching for approximately 2-4 hours until the dough is clearly aerated with small surface bubbles; do not rely on time with a weak starter.
- 04
Shape into a round and place in a floured basket. Cover and refrigerate for 8-12 hours.
- 05
Preheat an oven-safe lidded pot at 240°C according to its manufacturer's instructions. Score and carefully transfer the cold dough; bake covered for 20 minutes.
- 06
Uncover, lower to 210°C and bake for another 25-30 minutes. Cool for at least 2 hours before slicing.
BAKER'S NOTES
Small details,
better results.
- Do not use starter that has just been fed but has not yet risen.
- Hot pots and lids can cause serious burns; use dry oven gloves.
- Whole wheat and sourdough do not make this loaf gluten-free.
AT THE TABLE
How to serve it
- Soup and olive oil
- Avocado open sandwiches
- Mature cheese