Loading...
Loading...
This leans on an extra long, cool bulk fermentation, longer than most standard sourdough recipes call for, since that slower process is what builds the sharp, distinctly tangy flavor San Francisco sourdough is famous for. Shaping the dough into a tight, taut boule and proofing it seam side up is what gives the finished loaf its classic round shape and dramatic, open ear once scored and baked.
Per serving
150kcal
Calories
5g
Protein
31g
Carbs
1g
Fat
1g
Fiber
Prep Time
40 min
Cook Time
45 min
Servings
10 people
Difficulty
hard
Follow step-by-step with voice guidance.
In a large bowl, combine the active sourdough starter and water, mixing until dissolved.
Add the flour and salt, and mix until a shaggy dough forms.
Let the dough rest for 30 minutes, then perform a set of stretch and folds.
Repeat the stretch and folds every 30 minutes for the first 2 hours.
Let the dough continue to bulk ferment at a cool room temperature for 6 to 8 hours total, until visibly puffy and increased in volume.
Turn the dough out and shape it into a tight, taut round boule.
Place seam side up in a floured proofing basket, cover, and refrigerate for 12 to 18 hours for a slow, cool proof.
Preheat the oven to 230°C (450°F) with a Dutch oven inside for 30 minutes.
Turn the cold dough out onto parchment, score the top, and carefully lower it into the hot Dutch oven.
Cover and bake for 20 minutes, then uncover and bake for another 20 to 25 minutes, until deeply golden and crackling.
Cool completely on a wire rack before slicing.
Extend the Cold Proof for Extra Tang: A longer, cooler fermentation than a standard sourdough recipe is what develops that sharp, distinctive San Francisco flavor. Shape the Dough Tightly: A taut, well shaped boule holds its round form during baking and produces a more dramatic oven spring. Bake in a Covered Dutch Oven: Trapping steam this way replicates a professional bakery oven, giving the crust its signature crackling texture.
The extended, cooler fermentation time is largely responsible, along with the specific wild yeast and bacteria strains naturally present in the San Francisco Bay Area climate, which are difficult to fully replicate elsewhere.
0 reviews • 0.0 / 5 Average Rating
No reviews yet. Be the first to review this recipe!
More Like This
This soaks the raisins in warm water briefly before folding them into the dough, which plumps them back up so they bake into soft, juicy bites instead of drying out further in the oven's heat. Toasting the walnuts beforehand deepens their flavor, giving the finished loaf a richer, nuttier bite than simply folding them in raw.
This uses a long, slow cold fermentation in the fridge overnight rather than rushing the rise at room temperature, since that extended time is what develops the deep, wheaty flavor a real French baguette depends on. Baking with steam in the first several minutes is what forces the crust to stay soft just long enough for a dramatic oven spring, before it sets into that signature crackling shell.
This skips kneading entirely and instead relies on a very long, slow rise, since extended time develops the gluten structure on its own, which is what makes this method so forgiving for a first attempt at homemade bread. Baking inside a covered Dutch oven traps the dough's own steam, giving even this simple, hands off recipe a crackling, bakery style crust.
This relies on stretch and folds every 30 minutes during bulk fermentation instead of traditional kneading, a gentler technique that builds gluten strength in a wet sourdough dough without the mess of hand kneading a sticky mass. Baking the loaf inside a covered Dutch oven traps steam naturally, giving even a first attempt the kind of blistered, crackling crust that usually takes practice to achieve.