Imagine the aroma of freshly baked bread wafting through your home, the golden crust crackling as you slice into it, revealing a soft, airy interior. Welcome to the world of Sourdough Bread San Francisco! This classic recipe captures the essence of artisanal bread-making, combining simple ingredients with a touch of patience to create a loaf that’s bursting with flavor. Whether you're a seasoned baker or just starting out, this guide will walk you through the process of creating your very own sourdough masterpiece. Get ready to impress your family and friends with a loaf that not only looks stunning but tastes divine!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 500g bread flour
- 350g water
- 100g sourdough starter
- 10g salt
Instructions
- In a large mixing bowl, combine the bread flour and water. Mix until no dry flour remains, creating a shaggy dough. Cover and let rest at room temperature for 30 minutes (autolyse process).
- Add the sourdough starter to the rested dough and gently knead to fully incorporate. Use a pinching and folding technique to integrate the starter thoroughly.
- Sprinkle salt over the dough and continue to knead for 10-15 minutes until the dough becomes smooth and elastic. Perform stretch and fold techniques every 30 minutes during the first 2 hours of fermentation.
- Cover the bowl and let the dough bulk ferment at room temperature (68-72°F) for 4-6 hours. During this time, perform 4-5 sets of gentle stretch and folds to develop gluten structure.
- Once the dough has doubled in size and shows significant bubbling, gently pre-shape the dough into a round loaf. Let it rest for 20-30 minutes to relax the gluten.
- Perform final shaping by creating surface tension, then place the dough into a well-floured proofing basket or banneton.
- Cover and refrigerate the dough for 12-16 hours for cold fermentation, which develops deeper flavor and improves texture.
- Preheat a Dutch oven in the oven at 500°F (260°C) for 45 minutes before baking.
- Remove dough from refrigerator, score the top with a sharp razor or bread lame, and carefully transfer to the hot Dutch oven.
- Bake covered at 450°F (230°C) for 25 minutes, then remove the lid and bake for an additional 15-20 minutes until the crust is deep golden brown.
- Remove from oven and let cool completely on a wire rack for at least 2 hours before slicing to allow internal structure to set.
Tips
- Use a Strong Sourdough Starter: Ensure your sourdough starter is active and bubbly before using it. Feed it a few hours before starting your recipe for the best results.
- Temperature Matters: Keep an eye on the room temperature during fermentation. Warmer temperatures speed up fermentation, while cooler ones slow it down. Adjust your timing accordingly!
- Master the Stretch and Fold Technique: This method not only helps develop gluten but also incorporates air into the dough, resulting in a lighter loaf. Don’t skip this step!
- Cold Fermentation for Flavor: Don’t rush the proofing process! Allowing your dough to ferment in the fridge overnight enhances its flavor and texture significantly.
- Preheat Your Dutch Oven: This is crucial for achieving that perfect crust. Make sure to preheat it for at least 45 minutes before baking.
- Score with Confidence: Scoring the dough before baking allows for controlled expansion. Use a sharp blade and make a swift cut to create beautiful patterns.
- Patience is Key: After baking, let your bread cool completely on a wire rack before slicing. This allows the crumb to set properly, ensuring a perfect texture.
- Experiment with Flour: While this recipe calls for bread flour, feel free to mix in whole wheat or rye flour for added flavor and nutrition.Follow these tips, and you'll be well on your way to baking a stunning loaf of Sourdough Bread that will leave everyone asking for seconds!
Nutrition Facts
Calories: 185kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
