Larraburu SD
Once again I am trying to successful bake the famous Larraburu SD. All other attempts have failed miserably. I am using David Snyder’s formula and process based on the Galal, Johnson, & Varriano-Marston paper.
The 50% Levain was fermented at near 80F for 10 hours. The image below was taken at the end of fermentation.
My digital PH meter is stored away, so at the last moment I decided to test the PH of the fully fermented levain with a PH strip. NOTE - the PH is shown on the left side (darker) of the strip.
Left image was taken after the gluten was developed. It was kneaded by hand. A machine was not used for this bake. The image on the right was taken after a 1 hour BF at 80F.
Below the dough was photographed right before the final prrof.
Below is the dough after a 4 hr proof at a target temp of 105F.
I am very pleased with the outcome considerating abuse (hot fermentation) that the dough with stood.
The bread was over proofed, but with a 4 hr proof at over 100F, what else could we expect?
The flavor was fairly prominent and smooth. The flavor profile had no sharp or vinegary notes. The texture was moderately soft and enjoyable, IMO. If it wasn’t for Teresa’s SFSD, I would be attempting to tweak this more in order to make this a favored bread.
Question for those that have tasted the original Larraburu SD. How would you describe the crumb? Did it resemble the crumb above, that we now consider to be over proofed?
Conclusion - Teresa Greenway’s SFSD is by far the very best version of Sanfrancisco Sourdough that I have eaten. I prefer a bread that is intensely flavored. But keep in mind, I have never sampled the real SFSD.
Danny
For those interested. HERE is the link for the interactive thermal data chart that was run during the fermentations.
UPDATE - The bread staled in one day. Both the flavor and the texture degraded in 24 hours. I am thinking that the relatively short fermentations produced a loaf that staled in short order. <Bummer>
Comments
but other than that it might be OK...Probably should have gone in the oven at 3 hours:-) Hopefully sour and open on the inside. Over-proofing si the usual for this recipe. If you cut the levain in half it might work though.
Way way over proofed which is the norm for this recipe - at least it didn't collapse. Should be nice and sour and hopefully open being so over proofed. I would say you could cut the levain in half or put it in in the oven at 2-3 hours when it was 90& proofed instead of 150%
At least it is not gone
You got decent bloom and oven spring. And the crust colored well. I'm not so sure it was really over-proofed. In any case, it's worth reminding us all to "Watch the dough, not the clock."
FYI, my own SFSD is in the oven right now. I did proof at 104ºF. At least that was what I set my proofing box too. The loaves rose nicely. At 2.5 hours, I thought they would be over-proofed by 4 hours, so I pre-heated my oven and baked at 3.5 hours.
The loaves were really puffy. They had expanded by about 3X in volume, I think. I was afraid they would deflate with scoring, but they didn't. They are showing fairly good oven spring and bloom. 25 minutes to go!
David
David, I was surprised to see how much the crust had browned after only 20 minutes at 420F. I tented the bread with foil after 20 minutes of baking.
The dough rose so much that the cover I planned to use and preheated was way to small. I estimate it rose more than 4 times. Like you, mine scored well. I ended up baking uncovered on a stone. I didn’t anticipate much spring, and I wasn’t disappointed.
The loaf was not heavy or dense and the flavor was very nice; smooth purely lactic acid in taste. I counted the bake a success. Thanks for the help.
Danny
comment added in response to your comment
Thanks for sharing the data point
I am revisiting some time and temperature experiments.
Hydration: apx. 60%
Temperature: 40° C; Time: 23 hours: Good sour; OVERPROOFED
Temperature: 40° C; Time: 14 hours: Good sour; OVERPROOFED
Larraburu (published, not baked) Temperature: 40° C; Time: 4 hours
Temperature: 32° C; Time: 6 hours: (not baked): OVERPROOFED
Temperature: 32° C: Time 4 hours
I have scaled back the temperature from 40° C to 32° C because this is supposedly where the LAB are most active.
The symptoms of overproofing are that the dough turns gooey and the dough ball loses its shape and becomes pancake-shaped.
Comment added to original post