📝 About This Recipe
Capture the essence of the Bay Area with this iconic loaf, characterized by its blistered, mahogany crust and a signature tangy crumb that defines the San Francisco style. This recipe utilizes a long, cold fermentation process to develop those deep, complex acetic notes and the beautiful 'wild' hole structure enthusiasts crave. It is a true labor of love that rewards the patient baker with a crusty, chewy masterpiece that smells like a foggy morning on Fisherman's Wharf.
🥗 Ingredients
The Levain (The Build)
- 50 grams Mature Sourdough Starter (active and bubbly, fed 6-8 hours prior)
- 50 grams Bread Flour (high protein content)
- 10 grams Whole Wheat Flour (adds depth and food for the yeast)
- 50 grams Filtered Water (lukewarm, approximately 80°F)
The Main Dough
- 800 grams Bread Flour (unbleached, at least 12.5% protein)
- 100 grams Whole Wheat Flour (for color and nutty aroma)
- 50 grams Dark Rye Flour (secret ingredient for the SF tang)
- 700 grams Filtered Water (divided into 650g and 50g portions)
- 20 grams Fine Sea Salt (do not use iodized 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 the active starter, flours, and water. Cover loosely and let sit in a warm spot (75°F) for 5-6 hours until doubled in size and bubbly.
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2
Autolyse: In a large mixing bowl, combine the bread flour, whole wheat flour, rye flour, and 650g of the water. Mix by hand until no dry flour remains. Cover with a damp cloth and let rest for 1 hour to hydrate the proteins.
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3
Mix the Dough: Add 150g of your active Levain to the autolyse mixture. Use your fingers to dimple the levain into the dough, then fold the dough over itself until incorporated. Let rest for 20 minutes.
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4
Add Salt: Sprinkle the sea salt over the dough and add the remaining 50g of water. Squeeze the dough through your fingers (the pincer method) to fully integrate the salt and extra hydration.
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5
Bulk Fermentation - Fold 1: Over the next 3 hours, you will perform 4 sets of 'stretch and folds'. For the first set, grab one side of the dough, pull it up high, and fold it over the center. Rotate the bowl and repeat 4 times.
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6
Bulk Fermentation - Folds 2-4: Repeat the stretch and fold process every 30 minutes. You will notice the dough becoming smoother, stronger, and more elastic with each set.
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7
The Rest: After the final fold, let the dough sit undisturbed in a warm spot until it has grown by about 50% in volume and shows small bubbles on the surface (approx. 1.5 to 2 more hours).
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8
Pre-shape: Gently turn the dough onto a lightly floured surface. Divide into two equal pieces using a bench scraper. Gently fold the edges toward the center to form a loose round. Let rest uncovered for 30 minutes (the 'bench rest').
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9
Final Shape: Dust two bannetons (proofing baskets) with rice flour. Shape each round into a tight boule or batard by creating tension on the surface. Place seam-side up into the baskets.
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10
Cold Proof: Cover the baskets with plastic wrap or a reusable bag and place in the refrigerator for 12 to 24 hours. This cold sleep is what develops the signature San Francisco sour flavor.
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11
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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12
Score and Load: Carefully turn one loaf out onto a piece of parchment paper. Use a sharp razor blade (lame) to make one deep slash across the top. Carefully lower into the hot Dutch oven.
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13
Bake with Steam: Cover the Dutch oven and reduce the temperature to 450°F (230°C). Bake for 20 minutes. The trapped steam will allow the bread to expand and create a thin, crispy crust.
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14
Finish the Crust: Remove the lid and continue baking for 20-25 minutes until the crust is a deep, dark golden brown. The internal temperature should reach 208°F.
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15
Cool: Transfer the loaf to a wire rack. Repeat with the second loaf. Resist the urge to cut into it! Let it cool for at least 2 hours to allow the internal structure to set.
💡 Chef's Tips
Always use filtered water as chlorine can inhibit the wild yeast in your starter. If your dough feels too sticky, wet your hands before folding instead of adding more flour. For a more 'sour' flavor, extend the cold proof in the fridge up to 36 hours. Don't be afraid of a dark crust; that 'bold bake' is where the toasted, caramelized flavor lives. Ensure your Dutch oven is screaming hot before the dough goes in to maximize 'oven spring'.
🍽️ Serving Suggestions
Serve warm with thick slabs of salted cultured butter. Perfect as a hollowed-out bowl for creamy Clam Chowder. Use thick slices for the ultimate avocado toast with red pepper flakes. Pairs beautifully with a crisp California Chardonnay or a hoppy IPA. Toast leftovers for a gourmet grilled cheese with sharp white cheddar.