Tag Archives: san francisco sourdough

San Francisco Style Sourdough with Increased WW Part 2

2 May

MainThis is attempt number 2 with a new variation of my own for this great recipe from fellow TFL regular David Snyder.   The original from post from David is here.

My last attempt ended up pretty good but I over-proofed the loaf and and the dough stuck to my new basket.  The bread still tasted very good and I ate it all week long.

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This time I wanted to try and use a cold bulk retardation instead of shaping the final dough and retarding the loaf in the refrigerator.  I followed the original instructions but when it was time to shape the dough I put it in the refrigerator.  The next morning I let it set in my proofer set to 70 degrees for 2 hours and then shaped and proofed for about 1.2 hours at 86 degrees.

The dough had great oven rise and I was pretty happy with the final result.  I do have to say it was not as sour as the original version and I still had some irregular holes which is not something I normally get with any of my bread.

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All in all the bulk retardation method is worth a try but I think it is more sour the original way.

Happy Baking.

Ian

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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 :(.

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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.

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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