June 1, 2014 - 10:08pm
My first bake since back from Italy: San Joaquin Sourdough
This bake followed my usual formula, except I increased the hydration slightly, adding an extra 20 g of water to the final dough. The formula and procedures can be found here: San Joaquin Sourdough: Update
This remains one of my very favorite breads for the texture of the crumb and for flavor. It is just delicious. I had a couple slices with dinner - plain, no topping or dipping. Susan prefers it dipped in olive oil with a bit of balsamic vinegar. We'll have more in the morning. I haven't decided yet whether to have some toasted with almond butter or made into French Toast.
I have a couple loaves of Hamelman's Pain au Levain with Whole Wheat Flour retarding tonight to bake tomorrow. That's another favorite.
Happy baking!
David
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Comments
Another fine SJSD. Nice shaping and scoring. You got this dough down. The best breads are those that need no adornment.
Cheers
Josh
David
Welcome back, David. Your SJSD is lovely (as always)! It's next on my to-bake list. I hope my loaves will bloom like yours do.
:) Mary
Do let us know how your bake of the SJSD turns out!
David
SJSD from the master. They look great , as always David.
Welcome back!
Khalid
Some really beautiful breads, David. Your wife is a lucky lady !
French toast since this bread, like most, is even better toasted..... with butter.... maybe a little jam - which is even better than French toast:-) This is one of the great breads to master even with a little moire whole grains!. You haven't lost your touch -very well done.
Happy baking
I appreciate your kind remarks.
David
Great robust loaves, amazing crumb, boldish bake...what more could you want.