Classic San Francisco Sourdough Bread

[Caution:  This recipe is still under construction--steal at your own risk!]

This recipe is yet another version of "classic San Francisco sourdough bread".  By far, this has been the best, most flavorful recipe I've yet run across.  This recipe is a modification of SD-V intended to make it more sour, and will make nearly 2Kg. of lean, white, San Francisco sourdough loaf.  Read more about the origin of this recipe here.  Bake at 400° F for 45-60 minutes.

The Sponge Step #1 (morning of the day before you want to eat the bread):

• 1/2-cup flour
• 1/2-cup water
• 1/4-cup starter [qty?? less by half??]

Leave at room temperature (70-80F) all day long [formula is: (4:3), so this will make ¾c+¼c starter = ~1c].

The Sponge Step #2 (evening of the day before you want to eat the bread):

• 3/4-cup flour
• 3/4-cup water

Add these ingredients to the sponge created in the previous step [will make ~1⅛c, +1c = ~2c].  Allow to ferment overnight.

The Sponge Step #3 (early morning baking day):

• 1-cup flour
• 1-cup water

Add these ingredients to the sponge created in the previous step [will make ~1½c, + ~2c = ~3½c ].  Allow to ferment at least 2-3 hours.

Making the Dough (later in the morning of baking day):

• all of the sponge created in the preceding steps (should total about 3-cups).
• 3(½?)-cups of bread flour (may need more due to 3rd stage... in order to make dough that’s moist but not too sticky)
• 2-teaspoons of salt (or more, up to 1-2 tablespoons if you like) [add closer to 1-Tbsp due to superior rise!]

The Autolyse Step:

Add about 1/2 the total final flour (about 1½ cups).  Allow to rest for 30 minutes.  [This is a pointless step!  Skip in lieu of doing the S&F's]

The Final Step:

Dry mix the rest of the flour and the salt, and add to the sponge created previously.

Do 4-6 stretch & folds or flatten & folds with 15-min intervals (try the times called for as per each method).  I do these on the counter, covering the dough with the inverted mixing bowl.

Oil the bowl.  Turn the dough until coated, and allow to at least double at between 68°-85°F.  Being on the cool side is fine—better in fact.  While it will take longer to rise, cooler temps improve the flavor and texture of your bread.  Check the dough every 30 minutes or so and when it is about 1½ - 2 times its original size, you’re ready for the final step.

Shaping and Baking (early afternoon of baking day):

Gently, using your knuckles, flatten the dough.  You don’t really want to punch it down.  Just knocking out the biggest bubbles is enough.  Dividing, if you do it, and/or shaping it will take care of getting rid of any excess bubbles.  Let it rest, covered, for about 15 minutes or so.

For a round or oval shape, pick up the dough and gently pull the edges under, pinching firmly on the underside.

Cover and allow to rise in a warm (68°-85° F.) non-drafty place again.  Since I always bake into a cold oven, I do this in the oven.  It keeps the bread out of the way, and has the added benefit of having a light if the final rising temperature is cooler than I'd like.  This should take from one to three hours, depending on the temperature, the characteristics of your culture, and your flour.  Always expect—and allow for—your sourdough to rise much more slowly than breads built with commercial yeast.

When your unbaked loaf has risen to about 2 or more times its original size, it’s time to bake.  Coupe of desired.  Lightly mist if desired.  Turn on oven and Bake 425° F for 45-60 minutes.  NB: if your loaf shows significant "oven-spring" it means that you could have let the final rise go on longer.  The longer the rise, the better the taste.

The original author of this recipe says that she's discovered through trial and error that if you want REALLY active sourdough starter, you feed it with a volume of flour and water equal to or more than the volume of starter you're feeding--in other words, a really big meal for the little critters.  And you keep doing this for two or three more feedings before making your dough.  This REALLY active yeast produces bread that has a 'nice' crust (but not as thick and hard) and a softer center.  And the bread doesn't taste as sour.

NB:  On the other hand, if you make the volume of the last two or three feedings before you begin to make the dough only about half the volume of the starter you're feeding, then the resulting bread is much crustier and the interior of the bread has much more body—it's not soft at all.  And the bread tastes more sour.

Another tip for making your sourdough more sour is to add about a tablespoon or two of plain rye flour to the sponge for each cup of flour you're using.  It's important to remember that longer, slower, cooler proofing's and risings contribute heavily to that wonderful sourdough flavor.

To convert US/Imperial measurements to metric, go to http://www.gourmetsleuth.com/conversions.htm.

The original process, scaled down, embodied in this recipe is from Ms. Linda Wilbourne, and can be found at: http://www.thewilbournegroup.com/Sourdough/SourdoughStarterHelp.htm.  In addition to this recipe, she also sells some accoutrements and sourdough starter.  I have built this recipe with her starter.  It is active, and has excellent loft and flavor!  The previous iteration of this file can be found here.