San Francisco Sourdough Bread

Fresh bread has a smell and taste that few people can pass up! We have developed a San Francisco Sourdough Bread recipe that is baked in our 30” Convection Oven using the MasterChef Plus program. The oven’s automatic program adds a perfect amount of steam during baking resulting in loaves with a crispy crust and sheen. This recipe is for two loaves, one for you and one for a friend. 


27.5 ounces Bread Flour
.7 ounces Iodized Table Salt
.3 ounces Instant Yeast
10.5 ounces Sourdough Starter
2 cups warm water

Stand Mixer
Dough Hook
Paddle Attachment
Food Scale
Plastic Wrap
Universal Tray
Lame (double edge blade) or a very sharp paring knife



  1. Add all dry ingredients together in the bowl of a stand mixer. Mix together with paddle attachment. Feed the sourdough starter into the dry ingredients until it is covered with flour.  Change the paddle attachment to a hook attachment and slowly incorporate water. Mix until combined. Set timer and knead in machine for 15 minutes.   
  2. Dust countertop lightly with flour. Transfer dough to countertop and knead for 3-5 minutes by hand. Dough will be slightly sticky. Dust very lightly as needed.
  3. Shape into a ball and cover with plastic wrap, proof for 2 hours.  
  4. Punch dough down before second proof stage. Divide dough into 2 portions and shape into a boule.  Cover loosely with plastic wrap and let rest for 20 minutes.
  5. Place dough on universal tray.
  6. Cover loosely with plastic wrap and let proof for an additional 20 minutes. 
  7. Score the dough into a square pattern with a lame or a very sharp paring knife before baking.   Immediately place in oven and select the MasterChef Plus Program for Sourdough.
  8. Follow the directions in the display.


To view this cooking video click here

To top of page