📝 About This Recipe
Born from the wild yeasts of the Bay Area and perfected over generations, this iconic bread features a blistered, crackling crust and a signature tangy crumb. The secret lies in a long, cold fermentation that develops the deep lactic acid punch San Francisco is famous for. This recipe yields a professional-grade boule with a chewy texture and a golden, mahogany finish that brings a taste of the California coast to your kitchen.
🥗 Ingredients
The Levain (Starter Build)
- 50 grams Active Sourdough Starter (100% hydration, bubbly and active)
- 100 grams Bread Flour (High protein)
- 100 grams Filtered Water (Room temperature, 70°F)
Main Dough
- 800 grams Bread Flour (King Arthur or similar high-quality brand)
- 100 grams Whole Wheat Flour (For added depth and enzyme activity)
- 650 grams Filtered Water (Warmed to 80°F)
- 20 grams Fine Sea Salt (Do not use iodized salt)
- 50 grams Reserved Water (For mixing with salt)
- 1/4 cup Rice Flour (For dusting the proofing baskets)
👨🍳 Instructions
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1
Prepare the Levain: In a clean jar, mix 50g active starter, 100g bread flour, and 100g water. Let sit at room temperature (70-75°F) for 6-8 hours until doubled in size and bubbly.
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2
Autolyse: In a large mixing bowl, combine 800g bread flour, 100g whole wheat flour, and 650g warm water. Mix by hand until no dry flour remains. Cover with a damp cloth and let rest for 1 hour to develop gluten.
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3
Incorporate Levain: Add 200g of your active levain to the autolyse mixture. Use your fingers to 'dimple' the starter into the dough, then fold the dough over itself until fully incorporated.
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4
Add Salt: Sprinkle the 20g of sea salt over the dough and add the 50g of reserved water. Squeeze the dough through your fingers (the 'pincer method') for 5 minutes until the salt is dissolved and the dough feels smooth.
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5
Bulk Fermentation: Transfer dough to a transparent straight-sided container. Over the next 3-4 hours, perform 4 sets of 'stretch and folds' every 30 minutes. Reach under the dough, pull it upward, and fold it over itself, rotating the bowl 90 degrees each time.
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6
The Long Rest: After the folds, let the dough sit undisturbed until it has grown in volume by about 50% and shows visible air bubbles on the surface.
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7
Pre-shaping: Gently turn the dough onto a lightly floured surface. Divide into two equal pieces. Gently shape each into a loose ball. Let rest uncovered for 30 minutes (the 'bench rest') to relax the gluten.
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8
Final Shaping: Flip one piece of dough over. Fold the bottom up to the center, the sides inward, and roll from the top down to create a tight tension. Tension is key for a good rise!
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9
Cold Proof: Place the loaves seam-side up into bannetons (proofing baskets) dusted with rice flour. Cover with plastic wrap and refrigerate for 12-24 hours. This cold proof is what creates the 'San Francisco Sour' flavor.
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10
Preheat: Place a Dutch oven inside your oven and preheat to 500°F (260°C) for at least 1 hour before baking.
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11
Scoring: Carefully turn the cold dough onto a piece of parchment paper. Use a sharp razor blade (lame) to make one long, 1/2-inch deep slash down the center at a 45-degree angle.
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12
Bake with Steam: Carefully lower the dough into the hot Dutch oven. Cover with the lid and place in the oven. Immediately reduce temperature to 450°F. Bake for 20 minutes.
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13
Uncover: Remove the lid to reveal the 'oven spring.' Continue baking for 20-25 minutes until the crust is a deep mahogany brown and the internal temperature reaches 208°F.
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14
Cooling: Transfer to a wire rack. You must wait at least 2 hours before slicing! The bread continues to cook and set its structure as it cools.
💡 Chef's Tips
Use filtered water to avoid chlorine, which can inhibit wild yeast growth. Rice flour is essential for dusting baskets as it contains no gluten and prevents the dough from sticking. For a 'sourer' flavor, extend the cold fermentation in the fridge up to 36 hours. Don't be afraid of a dark crust; the 'bold bake' provides the caramelized flavor that balances the acidity. Always use a digital scale for measurements; volume measurements are too inaccurate for sourdough.
🍽️ Serving Suggestions
Serve warm with a thick slab of salted Kerrygold butter. Pair with a classic San Francisco Cioppino (seafood stew). Use thick slices for the ultimate California Avocado Toast with chili flakes. Perfect for dipping into a bowl of creamy Clam Chowder. Pairs beautifully with a crisp Napa Valley Chardonnay.