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Easy recipe for San Francisco Sourdough (holes included)

Baking time40 mins
Course: Breakfast
Cuisine: American
Keyword: 5 ingredients or fewer, Sourdough, Wheat
Servings: 1 Loaf
Author: virtuousbread
Cost: £


  • 80 g Wheat sourdough starter from the vat in the fridge
  • 530 g White wheat flour
  • 370 g Water
  • 10 g Salt


Day One

  • Measure the sourdough starter into a large bowl and return any remaining starter to the refrigerator. Add 80 g of the flour and 80 g of the water. Stir and cover with plastic wrap, and leave on the counter for around 8 hours. Make sure your starter is ready to use.

Day Two

  • Add the remaining ingredients and knead well for 10 minutes.
  • Cover the bowl with a shower hat and leave on the counter for 6 hours.
  • Stretch and fold the dough every hour during that time (this is important to do if you want holes). To do that simply pinch the edge of the dough, stretch it up and fold it over the rest of the dough. Don’t press it down, just lay it down. Work your way around the edge of the dough, stretching and folding 4-6 times. That’s it.
  • Then, cover the dough and let it sit for another hour.
  • After 6 hours, turn the dough out on to a floury surface. Stretch and fold the dough one last time and then shape it into a tight ball.
  • Flour the top generously and place it floury top side DOWN in a well floured, 1 kg, round rising basket.
  • Cover it with the shower hat again and let it rest 2-4 hours until it passes the probe test.
  • Preheat the oven to 230 degrees celsius.
  • Line a baking tray with parchment and gently turn the dough out of the basket. Pop it in the oven and bake for 10 minutes and then lower the temperature to 200 degrees celsius and bake for a further 30 minutes.
  • Remove the dough from the oven and let it cool completely on a wire rack.