"Italian" San Joaquin Sourdough, a modified method

About a dozen years ago, I developed a version of my San Joaquin Sourdough (SJSD) that was inspired by a type of Italian bread. While SJSD is a lean bread with mixed flours that is cold retarded before dividing, the Italian version was made with AP and Durum flour and was enriched with both sugar and olive oil. It was still cold retarded in bulk.

Recently, there has been a discussion in a BBGA (Bread Bakers Guild of America) group about the pros and cons of retarding bread doughs. That got me wondering about how some of my breads that I always cold retard would be baked the same day as they were mixed. And, since I had wanted to make some rolls for sandwiches, I decided to do my experiment with the Italian version of my SJSD.

In brief, it was a raging success - to my taste, even better than previous bakes which had been retarded in bulk overnight.  It was moderately sour, somewhat sweet and had more of the nutty durum flavor. Now, I want to try other breads I have always retarded without retardation.

Here is my formula and procedure:

Sourdough Italian Bread: A SJSD Variant - One Day Version

David M. Snyder

February, 2024

1. Disperse the liquid starter in the water.
2. Add the flours and mix thoroughly.
3. Ferment at room temperature until expanded and bubbly (8-12 hours). If necessary, refrigerate overnight and let warm up for an hour before using.

Procedures

1. In a large bowl, disperse the levain in the water.
2. Add the flours and sugar to the liquid and mix to a shaggy mass.
3. Cover the bowl and let it rest for 20-60 minutes.
4. Add the salt and olive oil and mix thoroughly. (Note: I squish the dough with my hands until it comes back together, then do stretch and folds in the bowl until it forms a smooth ball and the oil appears completely incorporated.)
5. Transfer the dough to a 2 quart lightly oiled bowl, and cover the bowl tightly.
6. After 30 minutes, do stretch and folds in the bowl. 
7. After another 50 minutes, do a stretch and fold on a lightly floured board. 
8. Continue bulk fermentation for another  1-2 hours, until the dough is puffy. If fermented in a glass bowl, you should see lots of little bubbles throughout 3the dough. Volume of the dough may have increased by 50% or so. 
9. Divide the dough into 2 to 4 equal pieces and pre-shape as rounds or logs. Cover with a clean towel, baker's linen or plasti-crap and let rest for 10-20 minutes.
10. Shape as Bâtards, Demi-Baguettes or Ficelles. 
11. Roll the loaves on damp paper towels, then in a tray of sesame seeds. Alternatively, you can brush the loaves with water and sprinkle with sesame seeds.
12. Proof for about 45 minutes seam-side up on parchment paper or seam-side down on linen, pleated to separate the loaves and supported at both long sides by rolled-up dish towels. Cover with a damp towel, baker's linen or plasti-crap.
13. One hour before baking, pre-heat the oven to 480ºF with a baking stone and steaming apparatus in place.
14. When ready to bake, uncover the loaves and transfer the loaves to a peel, seam side down.
15. Score them as baguettes or bâtards, according to their shape. Steam the oven and transfer the loaves to the baking stone. 
16. After 12 minutes, remove the steaming apparatus.  Continue baking for another 8-15 minutes until the loaves are nicely browned and the internal temperature is at least 205ºF.
17. Transfer the loaves to a cooling rack. Cool completely before eating.

Roast chicken sandwich.

Happy baking!

David