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San Francisco Sourdough Bread
Flavorful sourdough bread with a crisp crust and light, airy crumb. The dough matures through several stages, including overnight in the refrigerator; the recipe makes two loaves.
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Ingredients
- 15 g Sourdough starter
- 120 g Water (approx. 35 °C)
- 120 g Wheat flour (Type 550)
- 480 g Wheat flour (Type 550)
- 300 g Water (cold)
- 12 g Salt
- 20 ml Water (optional; bassinage)
- Wheat flour (Type 550) (for dusting the work surface and proofing baskets)
Steps
- 1
To make the sourdough preferment, thoroughly mix the water with the sourdough starter. Add the flour and stir until smooth and free of lumps. Cover the mixture and let it ferment at room temperature for 8–12 hours.
- 2
For the fermentolyse, mix the entire preferment with the flour and cold water. Cover the dough and let it rest for 30 minutes.
- 3
Add the salt to the dough and knead until it passes the windowpane test.
- 4
If desired, gradually add the bassinage water while kneading.
- 5
Cover the dough and let it rest for about 2 hours. During this time, stretch and fold it three times, at 30-minute intervals.
- 6
On a lightly floured work surface, divide the dough into two portions and shape them with surface tension.
- 7
Place the dough portions seam-side up in floured proofing baskets. Cover them and let them proof overnight in the refrigerator.
- 8
Preheat the oven with a baking steel or baking sheet to 250 °C conventional heat.
- 9
Turn the dough portions out onto parchment paper and score them, ideally at a 45° angle.
- 10
Put the loaves in the oven with plenty of steam and reduce the temperature to 220 °C. Bake them with steam for 20 minutes.
- 11
After 20 minutes, vent the steam and bake the loaves for another 25–30 minutes until crisp.
- 12
Let the loaves cool completely on a wire rack.
Notes
The total time of approximately 36 hours is stated in the article; the refrigerator proof is described as “overnight” without an exact duration. The flour for dusting the work surface and proofing baskets is not measured.
Nutrition per serving
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