A classic wheat loaf made with active San Francisco sourdough starter.
White flour • Overnight refrigerator rest • Bake at 230°C
Start with a fed, active starter. This recipe is adapted from Zoh’s sourdough preparation sheet.
Ingredients
- 200 g active San Francisco starter
- 530 g chlorine-free water
- 675 g white flour
- 15 g salt
Method
Mix the active starter with the water. Add the flour and mix into a dough.
Cover and rest for 2–4 hours. Add the salt and stretch the dough to incorporate it.
With wet hands, gently stretch and fold from each side every 30 minutes for 3 hours. Do not punch the air out.
Leave covered for about 30 minutes, looking for roughly 25% expansion. Cover and refrigerate for 12–15 hours, then let it return to room temperature.
Shape into a round or oval and place seam-side up in a floured proofing basket. Turn out onto your baking surface before scoring.
Preheat the oven to 230°C for 30 minutes. Score and bake for approximately 40 minutes, until baked through. Cool completely before slicing.
Tips for your bake
Timing varies with your flour, starter and kitchen temperature. Check the dough’s progress and let the baked loaf cool completely before slicing.
Use the dough’s activity as well as the clock. Cool your loaf completely before slicing.
Keep baking
Save a portion of active starter before mixing your dough, then feed it following your preparation guide.
Shop the starter for this recipe · More sourdough recipes
Need a hand? Email support@zohprobiotics.com with a photo of your starter or dough.