sourdough san francisco

For making San Francisco-style sourdough bread:

Ingredients:

- 450 grams of bread flour

- 50 grams of whole wheat flour

- 350 grams of water (room temperature)

- 100 grams active sourdough starter

- 10 grams salt

Instructions:

1. combine the bread flour, whole wheat flour, and water in a large mixing bowl. Stir together until all the flour is hydrated. Let the mixture rest for about 30 minutes. This is called autolyze and helps improve gluten development.

2. add the active sourdough starter to the bowl after the autolyze. Mix it in well until fully incorporated into the dough.

3. Sprinkle the salt over the dough and incorporate it by folding the dough over itself. Do this for a few minutes until the salt is evenly distributed.

4. Now it's time to start the bulk fermentation. Cover the bowl with a damp cloth or plastic wrap and let it rest at room temperature (around 70°F or 21°C) for about 4 hours. During this time, perform a series of stretches and folds every 30 minutes for the first 2 hours. To do this, wet your hands and grab one side of the dough, stretch it up, and fold it over the rest of the dough. Rotate the bowl and repeat this process from all sides.

5. transfer the dough onto a lightly floured surface after the bulk fermentation. Shape the dough into a round boule by folding the edges in towards the center. Use a bench scraper to help you with the process. Flip the dough over, seam side down, and gently tighten the surface by pulling the dough towards you on the countertop.

6. Place the boule into a proofing basket (also called a banneton) lined with a clean kitchen towel or dusted with flour. Alternatively, you can use a well-floured bowl as a proofing container. Cover it with a plastic bag or a damp cloth and let it proof for another 2-3 hours at room temperature. You can also place it in the refrigerator overnight for a longer, slower proof.

7. About 30 minutes before baking, preheat your oven to 450°F (232°C). Place a cast-iron Dutch oven or a baking stone in the oven while preheating.

8. Once the dough has finished proofing, carefully remove the preheated Dutch oven or baking stone from the oven. If using a baking stone, you may also need a steam pan placed at the bottom of the oven to create steam during baking.

9. Gently turn the dough out of the proofing basket onto a piece of parchment paper. Score the top of the dough with a sharp knife or a bread lame to allow for proper expansion during baking.

10. Transfer the dough with the parchment paper into the preheated Dutch oven or onto the baking stone. Cover with the lid or a large inverted oven-safe bowl to trap the steam.

11. Bake covered for 20 minutes, then remove the lid or bowl and continue baking for an additional 20-30 minutes until the crust is golden brown.

12. Once baked, carefully remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing. This allows the crumb to set and the flavors to develop.

Enjoy your homemade San Francisco-style sourdough bread.