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Extra Sour Sourdough Bread Recipe

Extra Sour Sourdough Bread Recipe

This Extra Sour Sourdough Bread is bold, tangy, and perfectly crisp—so good you'll feel like you're enjoying a fresh loaf at Fisherman’s Wharf in San Francisco.
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Equipment

Ingredients

  • 500 g 4 cups bread flour
  • 360 g 1 ½ cups + 1 tablespoon water
  • 20 g 1 tablespoon sourdough starter
  • 10 g 2 teaspoon salt

Instructions

Mix the Dough (Autolyse)

  • In a large bowl, mix the flour and water until no dry spots remain.
  • Cover and let rest for 30 minutes to allow the flour to fully absorb the water.

Add the Starter and Salt

  • Add the sourdough starter to the dough and use your hands to pinch and mix it in until fully incorporated.
  • Sprinkle the salt evenly over the dough and mix thoroughly, squeezing the dough between your fingers to ensure there are no lumps.

Bulk Fermentation & Stretch and Folds

  • Perform 3 sets of Stretch and Folds every 30 minutes, to develop gluten strength:
  • To do this, wet your hand slightly to prevent sticking.
  • Grab one side of the dough, gently stretch it upward without tearing, and fold it over the center.
  • Rotate the bowl and repeat this on all four sides.
  • Cover the dough and let rest for 30 minutes. Repeat until you have completed 3 sets of stretch and folds.
  • After the last stretch and fold, let the dough rest undisturbed until it has risen and looks puffy.
  • Cover the dough and let it bulk ferment at 68–72°F (20–22°C) for 4–6 hours.
  • Check for Readiness: The dough is ready when it has risen 50–75% in volume, looks puffy, and has small bubbles on the surface. It should feel light and airy, with a slight jiggle when you move the bowl. Gently press the dough with a floured fingertip—if the indentation slowly springs back but leaves a slight dent, it's ready for shaping. If it springs back too quickly, let it ferment longer, checking every 30 minutes.

Pre-Shape and Rest

  • Lightly flour a work surface and turn out the dough.
  • Gently shape it into a round ball by folding the edges toward the center, then flipping it over and using your hands to tighten the shape by pulling it toward you on the counter.
  • Let the dough rest for 20 minutes to relax. Cover with a damp towel or plastic wrap.

Final Shaping & Cold Ferment

  • For a round loaf (boule): Flip the dough over, gently stretch it into a rectangle, and fold the sides toward the center. Roll the dough up and use your hands to create surface tension by pulling it in circular motions.
  • For an oval loaf (batard): Shape the dough into a rectangle, fold the top third down, the bottom third up, then roll it into a tight oval.
  • Place the shaped dough seam-side up into a banneton dusted with rice flour.
  • Cover tightly to prevent drying out.
  • Refrigerate for 8–12 hours at 38–42°F (3–6°C) for a deeper sour flavor.

Preheat & Score

  • Preheat the oven to 475°F (245°C) with a Dutch oven or baking stone inside for at least 45 minutes.
  • Turn the dough onto parchment paper, score the top with a razor or lame, and carefully transfer it to the preheated Dutch oven.

Bake

  • Covered: 20 minutes to trap steam for a crisp crust.
  • Uncovered: 20–25 minutes until golden brown.

Cool & Enjoy

  • Transfer the loaf to a wire rack and let it cool completely before slicing—this helps set the crumb and prevents it from being gummy.

Notes

For Maximum Tang

 To boost the sour flavor, feed your starter with a 1:2:1 ratio (1 part starter, 2 parts flour, 1 part water) about 8 hours before baking. This creates a stiff, low-hydration starter that ferments more slowly, promoting acetic acid production for a sharper, tangier flavor.

Why Cooler Water Matters

 Using 60–70°F (16–21°C) water slows down yeast activity, allowing the bacteria more time to develop deep, complex sour flavors. If your kitchen runs warm, opt for the cooler end of this range.

Ideal Fermentation Temperatures

  • Bulk Fermentation: Keep your dough at 68–72°F (20–22°C) for 4–6 hours, adjusting based on your kitchen environment. Warmer kitchens will speed up fermentation, while cooler ones will slow it down.
  • Cold Fermentation: For the best flavor, refrigerate your shaped dough for 8–12 hours at 38–42°F (3–6°C). You can leave it in the fridge for up to 48 hours for even more sourness without over-proofing.

How to Prevent Your Dough from Drying Out


During the cold ferment, cover your dough completely to prevent a dry crust from forming. The best method is to wrap your banneton in a plastic bag or place it in a large, airtight container. If using a bowl, cover it tightly with plastic wrap or a lid.

How to Tell When Bulk Fermentation is Done


The dough should look puffy and airy, with small bubbles on the surface. It should increase in volume by about 50–75 percent, not necessarily double. Use the finger poke test: if you gently press the dough and it slowly springs back but leaves a slight indentation, it’s ready for shaping.

Shaping for a Stronger Rise


Pre-shape the dough after bulk fermentation by gently shaping it into a round, covering it, and letting it rest for 20 minutes. This relaxes the gluten and makes final shaping easier. For the final shape, whether making a round (boule) or oval (batard) loaf, create surface tension by pulling the dough gently across the counter while shaping. This helps it hold its shape and get a good oven spring.

Baking Without a Dutch Oven


If you don’t have a Dutch oven, bake on a preheated baking stone with a pan of hot water on the bottom rack to create steam. Alternatively, cover your loaf with an inverted metal bowl for the first 20 minutes of baking.

Doubling the Recipe

This recipe can easily be doubled to make two loaves. Simply double all ingredients while keeping the same fermentation times. If making two loaves, use two bannetons or bowls for proofing, and bake them one at a time unless you have a large oven with multiple Dutch ovens.

Storage & Freezing

Storing Fresh Bread
Keep sourdough at room temperature in a paper bag or a bread box for up to three days. Avoid storing in plastic, as this can soften the crust.
Freezing Sourdough
Slice the loaf before freezing for easy use. Wrap slices in plastic wrap or a freezer bag, then store in the freezer for up to three months. Reheat frozen slices straight from the freezer by toasting or baking at 350°F (175°C) for 10 minutes.
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