Go Back

San Francisco Sourdough

This recipe guides the creation of an authentic San Francisco sourdough loaf. It leverages an active levain and a blend of flours to achieve a characteristic tangy flavor, open crumb, and a deeply caramelized, chewy crust, embodying classic artisan bread-making techniques.
Print Recipe Pin Recipe
Total Time 4 hours 45 minutes
Servings: 2 people
Course: lunch/dinner
Cuisine: American
Calories: 2198.7
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2/3 cup 8 ounces levain proof, recipe follows
  • 1 cup 8 fluid ounces spring water
  • 1 1/2 cups 8 ounces organic white flour with germ
  • 1 1/4 cups 6-ounces 20 percent bran wheat flour
  • Full batch chef procedure and recipe follows
  • 3/4 cup plus 2 tablespoons 4 ounces 20 percent bran wheat flour
  • 1/2 cup 4 fluid ounces spring water

Equipment

  • 1 Digital Kitchen Scale Essential for precise measurement of ingredients for consistent results.
  • 1 Large Mixing Bowl For combining ingredients and bulk fermentation.
  • 1 Dough Scraper Aids in handling sticky dough and cleaning work surfaces.
  • 1 Proofing Basket (Banneton) Supports dough structure during final proofing and adds a characteristic pattern.
  • 1 Dutch Oven with Lid Creates a steamy environment for excellent oven spring and crust development.

Method
 

  1. Combine levain, spring water, organic white flour, and bran wheat flour in a large mixing bowl, mixing until just combined; cover and let rest for 30 minutes (autolyse).
  2. Add salt to the dough and mix thoroughly, incorporating it evenly.
  3. Begin bulk fermentation, performing a series of stretch and folds every 30-45 minutes for 2-3 hours, or until the dough shows strength and elasticity.
  4. Gently turn the dough out onto a lightly floured surface, pre-shape into a round, and let rest for 20 minutes.
  5. Perform the final shaping, creating a tight boule or batard, and transfer seam-side up into a well-floured banneton.
  6. Cover the banneton and cold proof in the refrigerator for 12-18 hours to develop flavor and make the dough easier to handle.
  7. Preheat your oven to 475°F (245°C) with the Dutch oven inside for at least 30 minutes.
  8. Carefully invert the cold dough into the hot Dutch oven, score the top with a sharp blade, and bake covered for 20 minutes.
  9. Remove the lid of the Dutch oven and continue baking for another 25-35 minutes, or until the crust is deeply golden brown.
  10. Remove the bread from the Dutch oven and cool completely on a wire rack for at least 2 hours before slicing to allow the crumb to set.

Notes

Success with sourdough hinges on an active, ripe levain; ensure it passes the float test. Hydration is key, but be prepared to adjust water slightly based on flour absorption. During bulk fermentation, gentle stretch and folds build gluten strength without deflating the dough. Cold proofing not only develops flavor but also makes the dough easier to handle and score. Preheat your Dutch oven thoroughly for maximum oven spring. For a crispier crust, consider baking the last 10-15 minutes with the Dutch oven lid off.