Name: Naturally leavened sourdough (home recipe)
Prep time: 45 min
Total time: 24 h
Yield: Makes 1 large loaf
Cuisine: American
Ingredients: 450 g strong white flour; 50 g wholemeal flour; 350 ml water; 100 g active sourdough starter, fed 6 hours before; 10 g salt

History

Sourdough is California's oldest food story, carried through Gold Rush camps and kept alive by the state's wild-yeast cultures. San Luis Obispo joined the modern grain revival when Bread Bike began milling California-grown wheat in-house on Parker Street, fermenting slowly and pedalling loaves to subscribers across town. The bakery's house-milled, long-fermented, naturally leavened loaves now set the city's bread standard, sold over the counter until they run out.

Common allergens: Gluten

Make it at home

Yield Makes 1 large loafHands-on 45 minTotal 24 hrDifficulty Advanced

Ingredients

450 g strong white flour
50 g wholemeal flour
350 ml water
100 g active sourdough starter, fed 6 hours before
10 g salt

Method

Mix flours and water and rest 1 hour; add starter and salt and knead briefly until smooth.
Bulk ferment 4 to 6 hours at room temperature, folding the dough every 45 minutes.
Shape into a tight boule, seam up, in a floured banneton and refrigerate 12 to 16 hours.
Heat a covered cast-iron pot in a 240C oven for 45 minutes.
Score the cold loaf, bake covered 20 minutes, then uncovered 20 to 25 minutes until deeply browned.
Cool at least 1 hour before slicing.

Tip from the editors. The overnight cold prove builds flavour and makes the wet dough easy to score; never skip the full cooling hour.