San Francisco Sourdough Bread

San Francisco sourdough earned its fame during the Gold Rush, when bakers nurtured wild starters that thrived in the city's cool fog. A long cold proof and hot steam bake yield its signature tang and deep mahogany crust.

Serves 8 · 960 min prep · 45 min cook

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 2g fiber

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Ingredients

• 1/2 cup active sourdough starterPantry
• 4 cups bread flourPantry
• 1 1/2 cups waterPantry
• 2 tsp saltSpices

Instructions

1. 1Mix dough; bulk ferment with folds.
2. 2Shape boule or batard; cold proof overnight.
3. 3Bake hot with steam until deep mahogany crust.
4. 4Cool fully—tang develops as it cools.