San Francisco Style Sourdough with Increased WW

29 Apr

MainThis recipe is from fellow TFL regular David Snyder.  As many of you know his quest for the perfect SF style Sourdough has benefited us all and this latest version has an increased hydration level.  The original post is here.  I followed his directions and ingredients closely with the exception of the rye flour.  I used my own freshly ground  whole rye flour and increased the amount in the main dough to 11  grams and used 11 grams less of the whole wheat flour.

I wanted to use my new basket I just bought at Home Goods for this bake. While it seemed like a good idea at the time, apparently since this dough is so wet even though I thoroughly floured it using rice flour and AP flour the risen dough still stuck to the inside of the basket.  Nothing like that sickening feeling when your dough does not release from your basket :(.

BasketRisen

Even though the look of this bake is pretty ugly, the crumb came out nice and open and moist.  The bread ended up with a low profile due to the aforementioned sticking issue and I think it may have also been a little over-proofed.  I usually proof my final dough after it comes out of the refrigerator at 82 degrees but this recipe calls for a final proof at 86 degrees of the shaped loaf.  I’m going to try using a bulk retard of this dough and then shape and see if the flavor profile is the same.

Crumbgroup

Closeupcrumb

As with all of Dave’s formulas, this one is excellent and opens up plenty of possibilities to experiment with different ingredients.

Happy Baking.

Ian

 

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