A Traditional San Francisco Sourdough Bread Recipe!
- In a large bowl mix together the sourdough starter, filtered water, olive oil and bread flour. Do not add the salt. Leave in the bowl for 1/2 hour to rest. This is called the autolyse phase.
- After the rest time is over, add the sea salt. Knead until well incorporated (about 2 minutes).
- The dough will not be elastic, it will easily break apart. After the bulk fermentation, the gluten will break down so do not worry about this.
- Put the dough back into the bowl after kneading the salt in cover with plastic wrap and a dish towel and allow to rise in a warm place until dough doubles in size. Mine took another 3 hours.
- Once the dough has doubled in size, remove the dough from the bowl and onto a floured surface. Cut the dough equally into 2 pieces. Each piece will make 1 loaf. The dough will deflate in this process so no need to punch down.
- Form the dough into a tight round circle by patting the dough into a rough circle and then folding the edges into the center and tightly forming a ball. Place seam side up into a banneton that has been floured with cornmeal. You can also place your dough seam side down into a dutch oven that is dusted with cornmeal.
- Allow the dough to do a second shorter rise of 1-2 hours or until the dough becomes springy and slightly puffy. I allowed mine to rise for 2 more hours. It will not double in size again, but don’t worry about this as it will rise quite a bit in the baking process.
- Preheat an oven to 450F.
- If using a banneton, gently flip your dough into a dutch oven or into a la cloche dome baker that has been dusted liberally with cornmeal. Place the lid onto the dutch oven and/or the la cloche dome baker.
- Place the bread into the oven and reduce the heat to 400F.
- Cooked covered for 20 minutes and then remove the lids and bake an additional 10-15 minutes. Check the internal temperature at this time. You want it to be between 200F- 205F.
- Remove from oven and allow to cool completely before slicing. Resist cutting into a warm loaf of bread as it will become gummy in texture.
Recipe adapted from Fig Jam and Lime Cordial
I have this recipe measured in grams. It is very important when making bread to measure by weight rather than by cups or tablespoons. This will give you the most accurate results. Invest in a scale. This is the one that I have: my digital scale