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Classic San Francisco Sourdough Bread – Airy sourdough bread with mild acidity

A real, homemade San Francisco Sourdough Bread is the dream of every hobby baker! As a little cat with a big preference for fresh, crusty bread, I love the incomparable scent that drifts through the apartment when the sourdough rises to its full glory in the oven. This recipe for San Francisco Sourdough Bread brings the Californian classic directly into your own kitchen. With a wonderfully crispy crust and a delightfully airy, mildly acidic crumb, it is not only healthy but also an absolute highlight on any breakfast table. You'll see: once you've fed your own sourdough and baked this bread yourself, you'll never want to buy store-bought bread again! Preparation is easy if you take your time. Today, I'll show you step-by-step how to conjure up a bread with natural ingredients and without any chemicals that will make your friends green with envy. Grab your apron and let's get started – a pinch of patience is our most important companion, but the result is worth every bite!

Ingredients

Preparation

1

First, mix the active sourdough starter (100 g) well with the lukewarm water (250 ml) in a bowl until the starter has completely dissolved.

2

Add the wheat flour type 550 (350 g) and mix everything roughly until a shaggy dough forms. Let the dough rest for about 30 minutes.

3

Now sprinkle the sea salt (10 g) over the dough and gently work it into the dough, stretching and folding the dough several times.

4

Let the dough rise covered in a warm place for several hours, stretching and folding briefly every 30 minutes – this ensures the great structure!

5

When the dough has almost doubled in volume, carefully place it in a floured form and let it rest again for 60 minutes.

6

Preheat the oven to 230 degrees and bake the bread for approx. 40 minutes until golden brown. Purring greetings – let it cool down well afterwards!

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