San Francisco Sourdough Bread

San Francisco Sourdough Bread


393 people made this

About this recipe: This recipe is for the trademark bread of San Francisco. Use a good sourdough starter for best flavour.


Serves: 24 

  • 625g (1 3/8 lb) bread flour
  • 3 tablespoons caster sugar
  • 2 1/2 teaspoons salt
  • 1 (7g) sachet dried active baking yeast
  • 225ml (8 fl oz) warm milk
  • 30g (1 oz) butter, softened
  • 375g (13 oz) sourdough starter
  • 1 large egg
  • 1 tablespoon water
  • 1/2 onion, chopped (optional)

Prep:45min  ›  Cook:30min  ›  Ready in:1hr15min 

  1. In a large bowl, combine 100g (4 oz) of the flour, sugar, salt and yeast. Add milk and softened butter. Stir in starter. Mix in remaining flour gradually.
  2. Knead 8 to 10 minutes. Turn dough out onto a floured surface, and knead for 8 to 10 minutes more. Place in a greased bowl, turn once to oil surface and cover. Allow to rise for 1 hour, or until doubled in volume.
  3. Punch down, and let rest 15 minutes. Shape into 2 loaves. Place in greased loaf tins. Allow to prove for 1 hour, or until doubled.
  4. Beat egg and add water to make an egg wash. Brush egg wash over tops of loaves, and sprinkle with chopped onion.
  5. Bake at 190 C / Gas mark 5 for 30 minutes, or till done.

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Reviews (5)


Used different ingredients. This is by far the best sourdough bread I've made. I place sesame seeds on top instead of onion, it's great! - 14 Jul 2008


Used different ingredients. Rather than an egg/water wash, I brushed butter on the loaves after they were done baking, and omitted the onion topping this time. I formed this into two baguettes. They had a distinct sourdough flavour, and a great texture with a good crusty crust and soft inside! Thanks so much, Donna! - 14 Jul 2008


Excellent sourdough bread. Makes wonderful croutons. - 14 Jul 2008

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