Sourdough San Francisco Recipe: Authentic & Easy Guide

If you’ve ever tasted authentic San Francisco sourdough, you know it has a uniquely tangy flavor and a crusty, chewy texture that’s hard to match. This iconic bread owes its distinct taste to the natural wild yeast and bacteria found in the Bay Area, creating a perfect balance of sourness and depth.

Making your own sourdough at home may seem intimidating, but with the right recipe and a little patience, you can bake a loaf that rivals those from the best bakeries in San Francisco. Whether you’re a seasoned baker or a curious beginner, this recipe will guide you through the traditional methods to create a flavorful sourdough bread that’s perfect for sandwiches, toast, or simply enjoying with butter.

Not only is sourdough delicious, but it’s also a healthier bread option thanks to its natural fermentation process, which improves digestibility and nutrient absorption. Ready to embark on your sourdough journey?

Let’s dive into this detailed San Francisco sourdough recipe that will fill your kitchen with irresistible aromas and your table with fresh, homemade bread.

Why You’ll Love This Recipe

This sourdough recipe captures the essence of San Francisco’s beloved bread with its perfectly tangy flavor and airy crumb. You’ll appreciate how the recipe uses simple, natural ingredients and a traditional fermentation process to develop complex taste and texture.

It’s a rewarding baking experience that teaches you the art of working with wild yeast and fermentation.

Another reason to love this recipe is its versatility. Once you master the basics, you can customize your loaf by adding seeds, herbs, or whole grains.

Plus, homemade sourdough lasts longer and tastes better than most store-bought breads, making it a perfect staple for your kitchen.

Ingredients

• 500g Bread flour (preferably unbleached, high-protein)
• 350g Water (room temperature, filtered if possible)
• 100g Active sourdough starter (fed and bubbly)
• 10g Sea salt

Equipment

• Mixing bowl (large, preferably glass or plastic)
• Dutch oven or baking stone (for baking with steam)
• Dough scraper (plastic or metal)
• Kitchen scale (for accurate measurements)
• Proofing basket or bowl lined with a floured kitchen towel
• Kitchen towel or plastic wrap (to cover dough during fermentation)
• Bench scraper (optional, for shaping dough)
• Sharp knife or bread lame (for scoring the dough)

Instructions

1. Feed your sourdough starter at least 4-6 hours before baking to ensure it is bubbly and active. It should have risen and be full of bubbles.
2. Mix the dough: In a large bowl, combine the bread flour and water using your hands or a spoon until just mixed. This is called the autolyse phase. Cover the bowl with a towel and let it rest for 30-45 minutes. This hydrates the flour and starts gluten development.
3. Add the starter and salt: Add your active sourdough starter and salt to the dough. Mix thoroughly by hand or with a dough hook until fully incorporated. The dough will be sticky but cohesive.
4. Bulk fermentation and stretch & folds: Cover the bowl and let the dough ferment at room temperature (around 70°F/21°C) for 4-6 hours. Every 30 minutes during the first 2 hours, perform a series of stretch and folds to strengthen the gluten. To do this, reach under the dough, stretch it upwards, and fold it over itself. Repeat 4 times per session.
5. Shape the dough: After bulk fermentation, turn the dough onto a lightly floured surface. Shape it into a tight round boule or batard by folding edges into the center and gently tightening the surface tension by rolling the dough under your palms.
6. Final proof: Place the shaped dough seam-side up in a floured proofing basket or bowl lined with a floured kitchen towel. Cover and refrigerate for 12-18 hours for slow fermentation, which enhances flavor and digestibility.
7. Preheat the oven: Place your Dutch oven or baking stone inside the oven and preheat to 500°F (260°C) for at least 30 minutes before baking.
8. Score and bake: Carefully remove the dough from the fridge, invert it onto parchment paper seam-side down. Using a sharp knife or lame, score the top with a few slashes to allow expansion. Transfer the dough with parchment into the hot Dutch oven, cover with the lid, and bake for 20 minutes.
9. Finish baking: Remove the lid and reduce the oven temperature to 450°F (230°C). Bake for an additional 20-25 minutes or until the crust is deep golden brown and crisp.
10. Cool the bread: Transfer the loaf to a wire rack and cool completely for at least 1 hour before slicing. This allows the crumb to set properly.

Tips & Variations

“Patience is key when baking sourdough – the longer fermentation times develop flavor and texture like no commercial yeast can.”

• Use filtered water if your tap water is heavily chlorinated, as chlorine can inhibit wild yeast activity.
• Adjust hydration depending on your flour and environment. You may need to add slightly more or less water to achieve a tacky but manageable dough.
• Experiment with flour blends: Incorporate whole wheat or rye flour (up to 20%) for deeper flavor and nutrition.
• Add seeds or herbs: Mix in sunflower seeds, flaxseeds, or fresh rosemary during the initial mixing for added texture and taste.
• Warm environments speed up fermentation: If your kitchen is warm, reduce bulk fermentation time to prevent overproofing.
• For a softer crust: Brush the crust with butter or olive oil immediately after baking.

Nutrition Facts

Note: Nutrition values are approximate and will vary based on ingredients and slice thickness.

Serving Suggestions

This San Francisco sourdough bread shines best when served fresh and warm. Here are some ideas to enjoy your loaf:

• Toast slices and top with smashed avocado, sea salt, and chili flakes for a quick, flavorful snack.
• Use thick slices for hearty sandwiches with your favorite deli fillings or roasted vegetables.
• Serve alongside soups or stews – especially try it with a comforting Vegan Potato Corn Chowder Recipe for Cozy Comfort Food.
• Make bruschetta with diced tomatoes, basil, garlic, and olive oil on toasted sourdough slices.
• Pair with a fresh salad like the Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas for a light lunch.

Conclusion

Mastering the art of San Francisco sourdough bread at home is a rewarding and delicious endeavor. This recipe guides you through the traditional fermentation process, capturing the iconic tangy flavor and satisfying texture that makes sourdough so special.

With a little patience and care, you’ll have fresh, homemade bread that fills your kitchen with mouthwatering aromas and your table with wholesome goodness.

Whether you enjoy it fresh from the oven or toasted for breakfast, this sourdough loaf can become a beloved staple in your baking repertoire. For more plant-based and wholesome recipe inspiration, check out our Afghan Vegetarian Pulao Recipe Easy and Delicious Guide and Vegan Recipes No Tofu: Delicious Plant-Based Meals.

Happy baking!

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