San Francisco Sourdough Bread
This San Francisco sourdough bread is made with a wild yeast starter, and includes instructions for two preparation methods: all-natural wild yeast, and mixed yeast.
Ingredients
mother starter (cold or at room temperature)
¼ cup (2 oz / 56.5 g)
unbleached bread flour (for starter)
1¾ cups (8 oz / 227 g)
water (at room temperature, for starter)
½ cup plus 2 tablespoons (5 oz / 142 g)
wild yeast starter (All of)
15 oz / 425 g
lukewarm water (about 95°F or 35°C)
1¾ cups (14 oz / 397 g)
unbleached bread flour (for dough)
4½ cups (20 oz / 567 g)
salt (or 3½ teaspoons coarse kosher salt)
2½ teaspoons (0.63 oz / 18 g)
instant yeast (optional (for mixed method))
2¼ teaspoons (0.25 oz / 7 g)
Instructions
1
Make the Starter
Combine all the starter ingredients in a mixing bowl. If using a stand mixer, mix with the paddle attachment on low speed for 1 minute, then on medium speed for about 30 seconds. If mixing by hand, stir for about 2 minutes until well combined. The starter should feel like dough, sticky or slightly tacky; if not, add additional flour or water as needed.
2
Ferment the Starter
Transfer the starter to a lightly floured work surface and knead for about 30 seconds. Place it in a clean, lightly oiled bowl, loosely cover the bowl, and leave at room temperature for 6 to 8 hours until the starter has increased to 1.5 times its original volume. If you plan to use the starter the same day, ferment for an additional 1 hour to nearly double it. Otherwise, refrigerate the starter for up to 3 days.
3
Mix the Dough
Make the dough: Cut the starter into 10 to 12 pieces and place them in a mixing bowl. Pour in the water and mix with the paddle attachment on low speed or stir with a large spoon for about 1 minute to soften the starter. Add the flour and salt, along with the yeast (unless making the "pure natural" version).
4
Develop the Dough
Switch to the dough hook and mix on low speed, or continue mixing by hand for 2 minutes, to form a very sticky, slightly warm rough ball of dough. Let the dough rest for 5 minutes. Mix on medium-low speed for another 4 minutes, or knead by hand for 4 minutes, adding flour or water as needed, until the dough becomes a soft, smooth, slightly tacky but not sticky ball.
5
Stretch and Fold
Transfer the dough to a lightly floured work surface, knead by hand for 1 minute, then shape into a ball. Let the dough rest uncovered for 10 minutes, then perform a stretch and fold on the work surface or in the bowl: reach to the front end of the dough, stretch it out, and fold it back over the top of the dough. Repeat this for the back end and the two sides, then flip the dough over and shape it into a ball. Cover the dough and let it rest for 10 minutes. Do another stretch and fold, then immediately shape the dough into a ball, place it in a clean, lightly oiled bowl large enough to hold dough that will double in volume, and cover the bowl.
6
Refrigerate
If using the mixed yeast method, refrigerate the dough immediately. For the "pure natural" version (without instant yeast), let the dough rest at room temperature for 1.5 to 2 hours before refrigerating; the dough won't rise much, but should show signs of growth and will continue to ferment in the refrigerator. Both versions can be used the next day and kept for up to 3 days.
