San Francisco Sourdough Bread Recipe

Bread flour: This flour has a higher protein content, which helps develop the gluten needed for a chewy texture.

Water: Room temperature water is used to hydrate the dough and activate the starter.

Sourdough starter: A fermented mixture of flour and water that provides the natural yeast and bacteria for leavening and flavor.

Salt: Enhances the flavor of the bread and helps control the fermentation process.

When performing the stretch and folds during the initial fermentation, make sure your hands are slightly damp to prevent the dough from sticking. This technique helps to develop the gluten structure, which is crucial for achieving the desired texture and crumb in your sourdough bread.

• bread flour - Substitute with all-purpose flour: All-purpose flour can be used in place of bread flour, though it has a lower protein content, which may result in a slightly less chewy texture.

• room temperature water - Substitute with filtered water: Filtered water can be used to avoid any chlorine or impurities that might affect the fermentation process.

• active sourdough starter - Substitute with commercial yeast: Use 1 teaspoon of commercial yeast mixed with a bit of flour and water to mimic the leavening action, though it won't provide the same depth of flavor as a sourdough starter.

• salt - Substitute with sea salt: Sea salt can be used for a more natural flavor and to avoid any additives that might be present in table salt.

• Allow the sourdough bread to cool completely on a wire rack before storing. This ensures the crust remains crisp and the interior doesn't become soggy.
• For short-term storage, place the bread in a paper bag or wrap it in a clean kitchen towel. This method helps maintain the crust's texture while keeping the bread fresh for up to 2 days.
• If you prefer to use plastic, wrap the bread in plastic wrap or place it in a resealable plastic bag. This will keep the bread soft but may compromise the crust's crispness. Store at room temperature for up to 3 days.
• To freeze, slice the bread into individual portions. This makes it easier to thaw only what you need. Wrap each slice tightly in plastic wrap, then place the slices in a resealable freezer bag. Label the bag with the date.
• For whole loaves, wrap the entire loaf in plastic wrap, followed by a layer of aluminum foil. This double-layer protection helps prevent freezer burn.
• Store the wrapped bread in the freezer for up to 3 months. For best results, consume within this timeframe to enjoy the optimal flavor and texture.
• When ready to enjoy, thaw individual slices at room temperature for about 30 minutes. For a quicker option, use a toaster or toaster oven to defrost and reheat the slices.
• To thaw a whole loaf, remove it from the freezer and let it sit at room temperature for several hours or overnight. For a freshly baked taste, reheat the thawed loaf in a preheated oven at 350°F (175°C) for 10-15 minutes.
• Avoid refrigerating the bread, as this can cause it to stale more quickly. Instead, stick to room temperature or freezer storage methods for the best results.

• Oven Method: Preheat your oven to 350°F (175°C). Lightly spritz the sourdough bread with water to add some moisture. Wrap the loaf in aluminum foil and place it directly on the oven rack. Heat for about 10-15 minutes, or until the bread is warmed through and the crust is slightly crispy.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Slice the sourdough bread and place the slices on the toaster oven tray. Heat for 5-7 minutes, or until the slices are warm and the edges are crispy.

• Stovetop Method: Heat a skillet over medium heat. Place slices of sourdough bread directly on the skillet. Cover with a lid to trap the heat and moisture. Heat for 2-3 minutes on each side, or until the bread is warmed through and slightly toasted.

• Microwave Method: Place a slice of sourdough bread on a microwave-safe plate. Cover with a damp paper towel to prevent it from drying out. Microwave on medium power for 10-15 seconds. Check the bread and repeat if necessary, but be cautious not to overheat and make it rubbery.

• Steam Method: Boil a small amount of water in a pot and place a steaming basket above the water level. Place the sourdough bread in the basket and cover the pot with a lid. Steam for about 5 minutes, or until the bread is warmed through and slightly softened.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place slices of sourdough bread in the air fryer basket in a single layer. Heat for 3-5 minutes, or until the bread is warmed through and the crust is crispy.

• Mixing bowl: A large bowl used to combine and mix the ingredients for the dough.

• Dutch oven: A heavy-duty pot with a lid, used for baking the bread to achieve a crispy crust.

• Proofing basket: A basket used to hold the dough as it rises, helping to shape the loaf.

• Wire rack: A rack used to cool the bread evenly after baking.

• Sharp knife: A knife used to score the top of the dough before baking, allowing it to expand properly.

• Measuring scale: A scale used to measure the ingredients accurately.

• Spatula: A tool used to mix and fold the dough.

• Kitchen towel: A towel used to cover the dough during proofing to prevent it from drying out.

• Oven mitts: Mitts used to handle the hot Dutch oven safely.

• Bench scraper: A tool used to help shape and handle the dough.

Autolyse efficiently: Mix the bread flour and water the night before and let it rest in the fridge. This saves time the next day.

Use a stand mixer: Instead of hand-mixing, use a stand mixer to combine the sourdough starter and salt quickly.

Bulk ferment overnight: Let the dough ferment in the fridge overnight to save time during the day.

Preheat while proofing: Preheat your oven and dutch oven while the dough is coming to room temperature.

Skip the scoring: If you're in a rush, skip the scoring step and let the dough naturally crack in the oven.