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San Francisco Sourdough Boule
A classic San Francisco-style sourdough with a tangy, open crumb and a crackling crust. Folding and stretching the dough every thirty minutes over a four-hour bulk ferment, rather than kneading once, is what builds the strength needed for that signature open, airy crumb.
Ingredients
Instructions
Combine flours, 325g water and starter. Rest 30 minutes (autolyse).
Add salt dissolved in remaining water. Fold and stretch every 30 minutes for 4 hours.
Shape into a boule. Proof in a floured banneton overnight in the fridge.
Preheat a Dutch oven at 250°C. Score the top of the loaf.
Bake covered 20 minutes, uncovered 25 minutes until deep brown.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
