Bread
Traditional San Francisco Sourdough
The tangy, blistered loaf that made a city famous. This is the recipe we developed for our San Francisco starter.
- Time
- 30 hours
- Yield
- 2 batards
- Level
- Advanced
Ingredients
Scale batch
- 200g San Francisco starter (fed and active)
- 700g bread flour
- 100g whole wheat flour
- 600g water
- 18g salt
Method
- 01
Autolyse flours + 550g water for 1 hour.
- 02
Add starter, mix. Rest 30 minutes. Add salt + remaining water. Slap-and-fold 5 minutes.
- 03
Bulk ferment 5 hours at 74°F with 4 folds.
- 04
Divide, pre-shape, rest 25 minutes. Final shape as batards.
- 05
Cold proof 20–24 hours for maximum tang.
- 06
Bake on a stone with steam at 500°F, 20 min covered, 22 min at 460°F uncovered.