dmsnyder's blog

Back in October, 2011, I baked a pugliese-type bread I enjoyed a lot. (See Pugliese Capriccioso) I gather from various TFL comments, a few other bakers have baked from my formula with good results. However, I wanted to bake this bread again using a more authentic biga rather than a liquid levain and at a somewhat higher hydration. Today, I did.

A couple weeks ago, I blogged on my attempt to make a San Francisco-style sourdough bread that  had a crunchy crust, moderate sourness and a nice, complex flavor. (See My San Francisco Sourdough Quest).

My quest  continued this weekend. The formula and method were amended in these ways:

Progress is being made!

After the disappointment of the San Francisco Sourdough according to Kline, et al, it was even more of a pleasure than usual to pull this San Francisco Baking Institute Miche out of my oven.

San Francisco Sour Dough French Bread

according to

Kline, Sugihara and McCready

(The Bakers Digest, April, 1970)

A couple days ago, I blogged on my bake of a San Francisco sourdough bread based on Larraburu Bros. recipe as described in the 1978 Cereal Chemistry article by Galal, et al., as cited by Doc.Dough. (See San Francisco Sourdough Bread using Larraburu Bros. formula.) It was a delicious bread, but it lacked the sourdough tang usually associated with San Francisco sourdough. This blob describes some modifications of the recipe.

You could call it "FICTION." (Fraternal Inspiration to Cook The Identical Offerings Nightly) But it's true. Brother Glenn and I end up baking the same breads or cooking the same dishes more often than one would expect by chance alone. 

Pecan Roll

Cheese Pocket 

Both these pastries were made with the Babka Dough from Inside the Jewish Bakery by Stanley Ginsburg and Norman Berg.

After my recent less than satisfactory experience with gummy rye bread, I returned to an old, reliable favorite of mine - Hansjoakim's 70% Rye Bread.