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Loading...A true San Francisco sourdough loaf features a deeply caramelized, blistered crust, an open chewy crumb, and the signature tang that comes from the wild lactobacilli native to the Bay Area. This version uses a long, cool ferment to develop complex flavor while keeping the method approachable for home bakers.
Prep Time45 mins
Cook Time45 mins
Total Time90 mins
Servings12
Yield1 loaf (12 slices)
Nutrition Facts
Per serving (estimated)
- 175 kcalCalories
- 0.6 gFat
- 0.1 gSaturated Fat
- 35 gCarbs
- 1.6 gFiber
- 0.4 gSugar
- 6 gProtein
- 390 mgSodium
- 78 mgPotassium
- 14 mgCalcium
- 2.1 mgIron
- 0 mgVitamin C
- 0 mcgVitamin A
Ingredients
For the Dough
- 100 g active, bubbly sourdough starter (recently fed and peaked)
- 450 g bread flour (plus extra for dusting)
- 50 g whole wheat flour
- 350 g filtered water, room temperature (about 28°C)
- 10 g fine sea salt
- 1 tablespoon rice flour, for the banneton
For Baking
- Ice cubes or water, for steam
- Neutral oil, for the Dutch oven
Directions
- In a large bowl, whisk together the bread flour and whole wheat flour. Add the water and stir with a wooden spoon until no dry pockets remain; cover and let rest for 45 minutes (autolyse).
- Add the active starter and salt to the dough. Wet your hands and pinch them in, then fold the dough over itself in the bowl until fully incorporated, about 3 minutes.
- Cover the bowl with a damp towel and let bulk ferment at 22–24°C for 4 to 5 hours, performing a set of 4 stretch-and-folds every 30 minutes during the first 2 hours. The dough is ready when it is light, jiggly, and roughly 50% larger.
- Turn the dough onto a lightly floured surface, pre-shape into a tight round, and rest 20 minutes. Final-shape into a boule or batard and place seam-side up into a rice-floured banneton.
- Cover with a plastic shower cap or beeswax wrap and cold-retard in the refrigerator for 12 to 16 hours to develop the classic San Francisco tang.
- Place a Dutch oven (with lid) on the middle rack and preheat to 250°C (480°F) for at least 45 minutes. Turn the dough onto a parchment round, score boldly down the center with a sharp blade, and lower it into the hot pot.
- Cover and bake for 20 minutes to trap steam. Remove the lid, drop the temperature to 230°C (450°F), and bake another 22 to 25 minutes until the crust is deeply mahogany and the internal temperature reads 210°F (99°C).
- Cool completely on a wire rack for at least 1 hour before slicing; the crumb finishes setting as it cools.
Cook’s Notes
- The authentic San Francisco flavor comes from wild lactobacilli; if your home kitchen lacks them, a 12-hour cold retard deepens the tang noticeably.
- A preheated Dutch oven mimics the steam-injected ovens of Boudin Bakery and gives the signature blistered crust.
- Resist cutting early — slicing hot bread collapses the crumb and traps steam, making the crust gummy.
- For a more open crumb, aim for 75% hydration (about 375 g water) and handle the dough gently during shaping.
- Brush the cooled loaf with a little water and reheat at 200°C for 5 minutes to refresh the crackling crust the next day.
