Classic San Francisco Sourdough Bread
I have looked high and low for a recipe like this. I am so happy to have found it. Perfect slathered in butter or as a sandwich (grilled is great)
I have looked high and low for a recipe like this. I am so happy to have found it. Perfect slathered in butter or as a sandwich (grilled is great)
- Carbohydrate 0.347439999513227 g
- Cholesterol 0 mg
- Fat 0.00233999999973333 g
- Fiber 0.0206666665823938 g
- Protein 0.00816666666528 g
- Saturated Fat 0.000683333333285333 g
- Serving Size 1 1 loave (300g)
- Sodium 1174.64933333529 mg
- Sugar 0.326773332930833 g
- Trans Fat 9.33333333333336E-05 g
- Calories 1 calories
Step-by-step
- In a large bowl, combine the water, sourdough starter and 4 cups of flour.
- Mix well and cover with plastic wrap in a warm place 8-12 hours (I do it over night).
- The next day stir in the salt and sugar and add flour 1/2 to 1 cup at a time to make a very stiff dough .
- Knead till smooth.
- Cover and let rise 2 to 2-1/2 hours.
- Punch down and divide in half.
- Knead till smooth and form into rounds.
- Place on a greased baking sheet.
- Cover lightly and let rise till double and puffy (1 to 1-2 hrs).
- While this is rising mix the 1/2 cup water and 1/2 tsp cornstarch in a small bowl and microwave till boiling, remove from heat and let cool.
- Heat oven to 400degreesF.
- Carefully place a small pan of hot water on the bottom rack of the oven.
- Cut two slashes across each other on top of each loaf.
- Bake for 10 minutes.
- Pull out the rack and baste each loaf well with the cornstarch mixture.
- Close the oven and allow to bake another 20-25 minutes.
- Loaves should be a light golden color and sound hollow when tapped on the bottom.
- You are suppose to allow this to cool for 2 hrs to develop the sourdough flavor fully -- we wait maybe 30-45 minutes!
Allowing the initial sponge to ferment undisturbed for 8 to 12 hours builds the structural integrity needed for high-rise loaves without commercial yeast. Ambient kitchen temperature heavily dictates this window; cooler environments slow yeast activity, requiring extended counter time. Mixing flour gradually into the liquid prevents dense pockets and ensures even gluten hydration before the kneading phase begins.
Freezing and Reheating Strategy
Baking two loaves at once maximizes oven efficiency and cuts down utility costs per batch. Cool the baked bread completely on a wire rack for at least two hours to let the crumb set fully before slicing or storing. Wrap individual cooled loaves tightly in heavy-duty aluminum foil, then place them inside freezer bags for up to three months. Thaw frozen loaves directly on the counter at room temperature overnight. Refresh the crust by placing the unwrapped loaf into a 350 degrees F oven for 10 minutes to restore the exterior crispness.
- If the dough feels excessively sticky during shaping, let it rest uncovered for 10 minutes to relax the gluten strands.
- A hollow sound when tapping the bottom of the loaf confirms complete internal baking.
- Ventilating the oven with a pan of hot water generates essential steam for optimal crust expansion.
