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sourdough starter bread

Sourdough Crusty Bread

Make an Authentic Sourdough Crusty bread from a San Francisco sourdough bread recipe. Use a San Francisco sourdough starter to make sourdough french bread
Course bread
Cuisine American
Keyword Authentic Sourdough Crusty bread, Crusty Bread, San Francisco sourdough bread, San Francisco sourdough starter, Sourdough Bread, Sourdough Crusty Bread, sourdough french bread, Sourdough Starter
Prep Time 30 minutes
Rising Time for starter 1 day 4 hours
Total Time 1 day 4 hours 30 minutes
Servings 12
Calories 221kcal
Author Evelyn



For the Starter

  • 2 cups flour all purpose
  • 1/2 teaspoon yeast
  • 1 cup warm water

For the Bread


For the Starter

  • Mix flour, water, and yeast in a medium bowl until a dough forms.
  • On a lightly floured board or mat, knead the dough until smooth about 2-3 minutes.
  • Place in a lightly oiled bowl (olive oil) and turn to coat, cover with a clean cloth and allow rise for at least 3 hours (not over 5 hours)
  • Cover with a clear wrap and place in the fridge for at least 24 hours but best for 48 hours.

For the Bread (start about 5 hours prior to serving)

  • Remove the starter from the fridge and let stand at room temperature for 1 hour
  • In a large mixing bowl add flour, salt, sugar, and yeast and mix to combine well.
  • Tear up the starter in tablespoon-size pieces and add to the flour mixture one at a time
  • Add water and 1 tablespoon olive oil and stir together until a dough forms
  • On a floured board or mat, turn the dough out and knead for 4-6 minutes until the dough is smooth and elastic.
  • Place dough in a lightly oiled bowl, turning once to coat, cover with a clean cloth and allow to rise until double. (for about 2-3 hours)
  • Gently divide the dough into four equal parts and shape into long rounded loafs
  • Cover two cookie sheets with parchment paper and sprinkle with a little cornmeal. Place two loaves on each one making sure they are not touching, giving them room to rise
  • Cover lightly (tent) with clear wrap and allow to rise for 1 hour
  • Beat egg with 1 tablespoon of water and brush loafs with egg wash
  • Gently score the loaves with a very sharp knife diagonally at an angle two or three times
  • Place a metal baking pan half full of hot water in the lower rack of the oven and heat oven to 450 degrees
  • Bake loafs for 18-20 minutes until the loaves are golden brown.
  • Place on wire racks to cool


Calories: 221kcal | Carbohydrates: 43g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 591mg | Potassium: 85mg | Fiber: 2g | Sugar: 2g | Vitamin A: 20IU | Calcium: 10mg | Iron: 3mg