Giraudo’s SF Sourdough

by Mike Giraudo

A classic San Francisco sourdough recipe, shared by Mike Giraudo and tested by a home baker.

Giraudo’s SF Sourdough

  • Servings: 2 loaves (875g each)

This recipe yields two 875g loaves with a mild sour tang and a chewy crust. This is a classic San Francisco sourdough recipe, shared by Mike Giraudo and tested by a home baker. The recipe was followed to the letter, with the exception of kneading by hand instead of using a stand mixer.

Ingredients

  • 250g starter (60% hydration)
  • 600g water
  • 1000g flour
  • 20g salt

Directions

  • Mix all ingredients for 2 minutes on low speed until mixed, then mix 9 more minutes on next level speed.
  • Perform a quick stretch and fold, rest dough for 30 mins, then stretch and fold one more time.
  • Cover and let dough rest for about 8 hours at room temperature.
  • After 8 hours, divide and shape into loaves and then into bannetons or lightly oiled containers, cover- then into the refrigerator for at least 12 - 32 hours. (The longer the time, the more sour the bread)
  • After refrigeration, place immediately into a pre-heated Dutch oven @475 for 20 mins and then uncover and cook for another 10 mins @450 (or until you like the color of your bread).

  • The starter was forked to 60% hydration 24 hours before the start of the recipe.
  • The “room temperature” for the bulk proof averaged to 19C.
  • The refrigerated proof time ended up being 25.5 hours.
  • The loaves were baked slightly longer because the color was too pale after only 30 minutes.
  • The bread has a mild sour tang, which is pleasant and enough to make you go back for more. It’s very close to the taste of San Francisco sourdough.