San Fransisco Style Sourdough Bread - Better Batter Gluten Free Flour

San Fransisco Style Sourdough Bread

This sourdough recipe contains no additional dry yeast but rather relies on the Sourdough Starter we provided for you earlier. While you’re only going to get a perfect SanFran Sourdough by making a loaf […]

This sourdough recipe contains no additional dry yeast but rather relies on the Sourdough Starter we provided for you earlier. While you’re only going to get a perfect SanFran Sourdough by making a loaf from the natural yeasts found only in that area of the country, this loaf has the same, traditional Characteristics of that bread – a crackling, chewy crust hides a fluffy, moist crumb, which will keep for about a week on the counter. The older your starter the better this bread will be!  Note: for a really proper sourdough texture, crust and appearance, you really MUST use either a well greased dutch oven (like a Le Crueset) or a stoneware bread cloche.

As with all homemade bread, your bread may need to be refreshed in the microwave or toaster after 48 hours.

4 c (16oz – 1 lb – or 454g) Better Batter Gluten Free Flour

1 c Sourdough Starter

2 1/4 c lukewarm water

1 tsp salt

In the bowl of your stand mixer, mix together the Better Batter Gluten Free Flour, Sourdough Starter, water and salt. Blend on high speed for 4 minutes, or until completely combined – the texture will be between the texture of a very soft cookie dough and a drop biscuit dough.

Grease a dutch oven or the bottom of a bread cloche and place the sourdough within the container. Using wet hands, smooth the dough until it completely fills  the bottom of the dutch oven or bread cloche. Taking wet hands create a divot between the edge of the pan and the dough that reaches all the way to the floor of the pan – this will have the effect of forcing the dough up into a more domed shape. Using wet hands, smooth the top again to create a domed appearance.

Take a very sharp, wet knife and creat a cross hatch design in the top of the dough, by cutting three 1/4 inch deep slashes across the top of the dough. Turn the pan 90 degrees and repeat.

Lightly sprinkle the top of the dough with water and place in a warm place, covered, for 30 minutes to an hour, while you heat the oven.

Heat the oven to 450 degrees. (make sure you cloche can withstand high heat!)

Cover the dutch oven or bread cloche with the lid and place into the hot oven. Bake for 30 minutes.

Remove the lid and continue to bake for another 30 minutes, or until the crust is very golden and the loaf sounds hollow when you rap it with your knuckles.

The interior of the bread should be around 200 degrees, if you’re so inclined to measure!

Remove immediately from the pan or cloche to a rack and allow to cool for at least 30 minutes but preferably until completely cool before slicing.

8 Responses

  1. rcrandl

    I made this twice and I ended up with a huge hole inside the bread and it was not cooked all the way but it measured 200 degrees and sounded hollow. Can anyone help me with some hints? I followed the recipe exactly…

    • Naomi

      Hi! I have a couple of suggestions for you, just things off the top of my head that could have caused this. The first things is to make sure that the dough is wet enough, which I’m assuming you did, judging by the fact that you followed the directions carefully and it calls for wet hands multiple times. 😉
      The other, more likely options are 1) it may be as simple as an air bubble got stuck in the dough when you were forming the dough ball. This can be prevented by making sure your dough is wet enough and squishing it down a bit before putting it in your dutch oven. Option 2), I might try lowering the cooking temperature just 5-10 degrees. I have this trouble with my own oven, that the thermostat may be slightly off and so it is not allowing the dough in the middle to cook properly.
      I hope this is helpful!

      • rcrandl

        Hmmmmm…there may be my problem…the dough is not ‘doughy’ enough to form a ball,it was actually like a thick cake batter. I had to scoop it out of my mixing bowl with a spatula. I weigh my Better Batter Flour instead of using cup measurements…maybe I should have used cup measurements and therefore more flour?

        • Naomi

          hrm…. while it is a very wet dough, it’s still more like cookie dough rather than cake batter. I think this is your problem. To me that may be a function of how thick your starter is… mine tends to be really thick, if you look at my photo you can see that. Try using 25%-50% more flour and see if that will work.

  2. LaurieHanan

    I’ve made this bread several times and it always comes out great! I love that it’s vegan, too.

  3. Meran

    I admit to mildly adjusting this recipe, but it came out great! 😀

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