Really Sour San Francisco Sourdough

I mixed up a batch of basic white sourdough with my San Francisco Starter yesterday. I allowed it to bulk ferment for eight hours. I shaped the loaves and put them into the refrigerator overnight for about 12 hours. This morning I took them out and let the dough raise for about 3 more hours. The bread came out great and after several hours of cooling the taste developed into a really sharp sour! I am very happy with this batch. Here are some pictures:

I baked up four loaves, two two pounders and two 1.5 pounders.

San Francisco Sourdough

San Francisco Loaf

San Francisco loaf

San Francisco Loaf

closeup

Here is the crumb of the first loaf:

San Francisco crumb

The San Francisco Starter is at it’s best when you do the long slow proofing and retarding overnight. It is slow, but that is the only way you can get a really good sour. Any proofing too short and you will lose out on flavor.

    northwestsourdough

    Teresa L Greenway - Sourdough bread baker, author, teacher, entrepreneur. Join my baking classes at: https://tinyurl.com/nbe3ejd

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