San Francisco Sourdough Bread

Crusty loaves of San Francisco Sourdough Bread are ideal for making grilled sandwiches such as grilled cheese.

Whether it conjures up a crusty, flavorful loaf of bread, or a bubbling crock of flour/water starter, sourdough is a treasured part of many bakers’ kitchens.

Sourdough bread is a type of bread that is made using naturally occurring lactobacilli and wild yeast, as opposed to commercial yeast. This traditional method of fermentation gives sourdough its distinct tangy flavor, chewy texture, and slightly crispy crust.

Making Sourdough Bread

1. Cultivating the starter: This involves mixing flour and water and allowing it to ferment over several days until bubbly and active.
2. Mixing and autolyse: Combine flour and water, let it rest for about 30 minutes to an hour before adding salt and the starter. This process helps to develop gluten.
3. Bulk fermentation: Let the dough rise at room temperature, usually for several hours, during which it is folded several times to build strength.
4. Shaping: After bulk fermentation, the dough is shaped into a round or oval loaf.
5. Final proof: The shaped dough is allowed to rise again, either at room temperature or in the refrigerator for a longer fermentation (cold proofing).
6. Baking: Bake in a preheated oven, often in a Dutch oven or on a baking stone, to create steam and a crispy crust.

Tips for Perfect Sourdough

• Hydration: Adjust the amount of water for desired dough consistency; higher hydration yields a more open crumb.
• Temperature control: Warm environments speed up fermentation while cooler ones slow it down; this influences flavor and texture.
• Practice: Sourdough baking can take time to perfect; practice is key to understanding how your starter and dough behave.

Variations:

• Whole wheat sourdough: Incorporates whole wheat flour for a denser texture and nuttier flavor.
• Rye sourdough: Uses rye flour, adding a unique flavor and character.
• Add-ins: Nuts, seeds, herbs, cheese, or dried fruits can be added for variety.

Sourdough bread not only tastes delicious but also has a long shelf life due to its acidity, which helps inhibit the growth of mold. Its artisanal nature and connection to traditional baking make it a cherished favorite among many bread enthusiasts.

San Francisco Sourdough Bread

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Crusty loaves of San Francisco Sourdough Bread are ideal for making grilled sandwiches such as grilled cheese.

• Prep Time: 3 hours
• Cook Time: 30 minutes
• Total Time: 3 hours 30 minutes
• Yield: 2 loaves 1x
• Category: Bread
• Method: Oven
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

• 1 (.25-ounce) packet of yeast
• 1 cup warm water
• 2 1/2 teaspoons kosher salt
• 3 tablespoons granulated sugar
• 2 tablespoons butter
• 4 3/4 cups all-purpose flour + a little more if needed, divided
• 1 1/2 cups Sourdough Starter
• 1 large egg white beaten with 1 tablespoon warm water
• 1 tablespoon avocado oil

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Instructions

1. Dissolve yeast in warm water.
2. Add salt, sugar, butter and one cup of flour. Beat together with whip attachment of a stand mixer.
3. Add starter and continue to add flour gradually. When the batter gets too thick for the whip attachment, switch to a dough hook.
4. Gradually add remaining flour until dough begins to form a ball and cleans the sides of the bowl. If needed, add flour a tablespoon at a time until you can pinch the dough without it sticking to your fingers.
5. Remove dough from the bowl and form it into a ball.
6. Grease the bowl and return the dough to the bowl.
7. Put a small amount of oil on the surface of the dough. Cover the bowl lightly with a clean dish towel and let rise until doubled in size. This may take 60 to 90 minutes.
8. Remove the dough from the bowl and divide it in half.
9. Heat oven to 375 degrees F. Grease or spray a baking sheet.
10. Shape the dough into two loaves and place on the prepared baking sheet. Cover lightly with a clean dish towel and set in a warm place to rise until it has doubled in size. This may take 60 to 90 minutes.
11. Score the loaves in several places with a serrated knife.
12. Combine egg white and 1 tablespoon of water in a small bowl and beat lightly.
13. Use a pastry brush to gently paint egg wash evenly over the entire surface of each loaf of bread.
14. Bake for about 30 minutes or until the crust is golden brown and the loaves sounds hollow when tapped.

Notes

Photo credit: dirk andersch from Pixabay