San Francisco Sourdough Bread

🕒 Prep: 15 min
🔥 Cook: 45 min
🍽 Serves: 10
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San Francisco Sourdough Bread is renowned for its tangy flavor and chewy texture. This recipe brings a taste of the Bay Area into your kitchen, capturing that distinctive sourdough essence that's perfect for any occasion.

Ingredients for San Francisco Sourdough Bread

The magic starts with an active sourdough starter. This is your bread's flavor powerhouse, bringing that unique tanginess. The warm water helps activate the yeast in your starter, ensuring a good rise. We use bread flour because it has a higher protein content, which gives the bread its chewy texture. A pinch of salt enhances all the flavors, while a bit of sugar feeds the yeast, helping the dough rise beautifully.

Tips & Tricks

  • Ensure your starter is active by feeding it 4-6 hours before you start.
  • If your kitchen is cold, let the dough rise in a barely warm oven.
  • For added flavor, allow the shaped dough to rise in the fridge overnight.
  • Use a sharp knife or a bread lame to score the top before baking for better expansion.

Serving Suggestions

This sourdough is fantastic with a hearty bowl of clam chowder, a nod to its San Francisco roots. It also pairs wonderfully with creamy cheeses or a simple spread of salted butter. For a breakfast treat, try it toasted with avocado and a sprinkle of sea salt.

Frequently Asked Questions

Can I use all-purpose flour instead of bread flour?
While bread flour is recommended for the best texture, you can use all-purpose flour, but expect a slightly less chewy loaf.
What if my dough doesn't rise?
Ensure your starter is active and the room temperature is warm enough. If it's chilly, try letting the dough rise in a warm spot.
How do I store the bread?
Keep it in a bread box or a paper bag at room temperature. It also freezes well if wrapped tightly.

San Francisco Sourdough Bread Recipe Walkthrough

To start, mix your active sourdough starter with the warm water in a large bowl. Stir until it’s well combined and a bit frothy. This step is crucial for waking up your starter.

Next, gradually add your bread flour. Stir as you go to form a rough dough. It might look a bit shaggy at first, but that's perfectly normal. Now, sprinkle in the salt and that tablespoon of sugar. They don’t just add flavor; they help with the fermentation process.

Knead the dough for about 10 minutes. It should feel smooth and elastic under your hands. This part is like a mini workout, but it’s totally worth it for that perfect texture.

Place the dough in a lightly greased bowl and cover it with plastic wrap. Let it rise at room temperature for about 4-6 hours. You’ll know it’s ready when it doubles in size – that’s the yeast doing its job.

While the dough is rising, preheat your oven to 450°F and heat a Dutch oven inside. This mimics the steam-injected ovens used by professional bakers, giving you a fantastic crust.

Once risen, punch down the dough and shape it into a round loaf. Let it rest for 30 minutes before carefully placing it in the hot Dutch oven. Cover and bake for 30 minutes. Then, remove the lid and bake for another 10-15 minutes until you see that gorgeous golden-brown crust.

Finally, let your bread cool on a wire rack before slicing. This step is key to setting the crumb structure inside.

Why You'll Love This Recipe

  • Authentic San Francisco flavor without the plane ticket.
  • Simple ingredients you probably already have at home.
  • Perfect balance of crunchy crust and soft interior.
  • Impressively high rise and beautiful crumb.
  • Versatile enough for sandwiches, soups, or just enjoying with butter.

Ingredients

1 cup active sourdough starter
1 1/2 cups warm water (110°F)
4 1/2 cups bread flour
2 tsp salt
1 tbsp sugar

Step-by-step Instructions

1. In a large bowl, mix the active sourdough starter and warm water until well combined.
2. Gradually add the bread flour, stirring to form a rough dough.
3. Add the salt and sugar, and knead the dough for about 10 minutes until smooth and elastic.
4. Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise at room temperature for 4-6 hours or until doubled in size.
5. Preheat the oven to 450°F and place a Dutch oven inside to heat.
6. Punch down the dough and shape it into a round loaf. Allow it to rest for 30 minutes.
7. Carefully place the dough into the hot Dutch oven, cover, and bake for 30 minutes.
8. Remove the lid and bake for an additional 10-15 minutes, until the crust is golden brown.
9. Let the bread cool on a wire rack before slicing.

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