San Francisco Style Sourdough French Bread
Transport your taste buds to the fog-kissed hills of San Francisco with this authentic San Francisco Style Sourdough French Bread! Crafted with just four simple ingredients—active sourdough starter, warm water, all-purpose flour, and fine sea salt—this recipe delivers a loaf brimming with tangy depth and a perfectly crisp crust. The secret to its irresistible flavor lies in the cold-proofing technique, where the dough rests overnight to develop its signature sourdough tang. With a long fermentation process and a bakery-worthy bake in a Dutch oven or on a baking stone, this bread boasts an airy, chewy crumb that's perfect for gourmet sandwiches or slathered in butter. Discover the joy of traditional sourdough baking with this rustic recipe that’s perfect for home bakers craving artisan-quality bread.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 150 g sourdough starter (active and bubbly)
- 325 ml warm water (around 85°F / 29°C)
- 500 g all-purpose flour
- 10 g fine sea salt
Directions
Step 1
In a large mixing bowl, combine the active sourdough starter and warm water. Stir with a wooden spoon until the starter is mostly dissolved.
Step 2
Gradually add the flour, mixing as you go to form a shaggy dough.
Step 3
Let the mixture rest at room temperature (autolyse) for 30 minutes. This allows the flour to fully hydrate and makes the dough easier to knead.
Step 4
Add the salt to the dough and knead it on a floured surface for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 5-7 minutes.
Step 5
Transfer the dough to a lightly oiled bowl and cover with a clean kitchen towel or plastic wrap. Let it rise at room temperature for 6 hours, folding the dough onto itself every 90 minutes (this strengthens the gluten).
Step 6
After the bulk rise, shape the dough into an oval or round loaf (depending on your preference) and place it seam-side down in a lightly floured proofing basket or bowl lined with a floured towel.
Step 7
Cover the dough and refrigerate overnight (8-12 hours). This cold-proofing period develops the signature tangy flavor of San Francisco sourdough.
Step 8
The next morning, preheat your oven to 475°F (245°C). Place a Dutch oven or baking stone inside the oven to heat up for at least 30 minutes.
Step 9
Once the oven is preheated, carefully remove the Dutch oven or baking stone. Gently transfer the dough onto a piece of parchment paper, then lower it into the hot Dutch oven or place it directly onto the baking stone.
Step 10
Using a sharp knife or lame, score the top of the dough with one or two diagonal slashes to allow it to expand in the oven.
Step 11
Cover the Dutch oven with its lid (if using) and bake for 20 minutes. Then remove the lid and bake for another 10-15 minutes, or until the crust is deep golden brown.
Step 12
Let the bread cool completely on a wire rack before slicing to allow the crumb to set properly. Enjoy with butter or your favorite toppings!
Nutrition Facts
| Serving size | (989.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1895 |
| Total Fat 5.2g | 0% |
| Saturated Fat 0.8g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 3889.5mg | 0% |
| Total Carbohydrate 396.6g | 0% |
| Dietary Fiber 14.3g | 0% |
| Total Sugars 1.2g | |
| Protein 53.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 75.5mg | 0% |
| Iron 23.6mg | 0% |
| Potassium 596mg | 0% |
Source of Calories