San Francisco Sourdough Bread
If you've got active sourdough starter and active dry yeast, you're most of the way to this dish: about 65 minutes of cooking across 7 steps. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for oven and large pot. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (2)
Pantry staples (you likely have these)
Diet: not verified. We could not confirm active sourdough starter from the ingredient list, so we make no dietary claim for this recipe.
Contains: Gluten Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page β how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- The night before, feed your sourdough starter and leave it at room temperature until bubbly and roughly doubled, so it is lively and ready to bake with.
- In a large bowl combine the active starter with the lukewarm water and active dry yeast and stir to disperse, then add the bread flour and mix to a shaggy dough. Cover and rest for 30 minutes to let the flour hydrate.
- Sprinkle over the salt and work it in, then knead on a lightly floured surface for about 10 minutes, or stretch and fold in the bowl every 30 minutes over 2 hours, until the dough is smooth and elastic.
- Cover and let the dough rise at warm room temperature for 3 to 4 hours until almost doubled, then shape it into a tight round boule and place seam-side up in a well-floured banneton or cloth-lined bowl.
- Cover loosely and refrigerate overnight, 12 to 16 hours, to develop the tangy San Francisco sour flavour through a slow cold proof.
- Place a Dutch oven inside the oven and preheat to 230C (450F). Turn the chilled dough out onto parchment, brush the top with the egg white for a glossy crust, dust lightly with semolina and slash the surface with a sharp blade.
- Lower the dough into the hot pot, cover, and bake for 25 minutes, then remove the lid and bake a further 20 to 25 minutes until deep golden and hollow-sounding when tapped on the base, reaching an internal temperature of about 96C (205F). Cool completely on a wire rack before slicing.
You'll use: Oven Β· Large pot
Tips & common questions
How long does San Francisco Sourdough Bread take to make?
About 65 minutes from start to finish β an estimate based on the 7 steps and 7 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is San Francisco Sourdough Bread suitable for my diet?
We make no dietary claim for this recipe: at least one ingredient could not be resolved to a definite plant or animal source, so labelling it either way would be a guess. The full ingredient list is above.
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Adapted recipe β rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
San Francisco Sourdough Bread is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Sourdough Bread Bowl + Clam Chowder Soup (5838235665).jpg by Prayitno / Thank you for (12 millions +) view from Los Angeles, USA, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure β how we source recipes.