San Joaquin Sourdough

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dmsnyder on 4 Oct 2008 at 00:00

San Joaquin Sourdough & Friends

San Joaquin Sourdough & Friends

San Joaquin Sourdough

San Joaquin Sourdough

San Joaquin Sourdough Crumb

San Joaquin Sourdough Crumb

This boule is made with my Pain de Campagne formula. (http://www.thefreshloaf.com/node/8454/pain-de-campagne) I used KAF French Style Flour with 5% KAF Organic Whole Wheat and 5% Giusto's whole rye flour. I formed one boule which weighed 860 gms baked. I baked at 480F for 18 minutes under a stainless steel bowl, then another 22 minutes at 460F uncovered. The shine on the boule is real. I assume this is gelatinized starch from the covered baking. I thought it was a nice effect.

 The "friends" are baguettes made with the Gosselin pain a l'ancienne formula.(http://www.thefreshloaf.com/node/8524/philippe-gosselin039s-pain-à-l039ancienne-according-peter-reinhart-interpretted-dmsnyder-m) There were 4 of them, but I devoured one with dinner. It did not have as open a crumb as my last batch, but the taste was wonderful - very sweet, classic baguette flavor.

David

Lovely, lovely loaves. That crumb looks sooooo good!

Susan from San Diego

I was surprised how good the loaf turned out. It didn't rise as much as last time in the refrigerator, and also it didn't rise as fast as expected in the banneton. I was afraid it would be under-proofed. It had amazing oven spring and bloom though. I think I scored it too shallowly. The crumb was almost fluffy in mouth feel. The taste is very nice. Only mildy tangy.
David

Well, I guess I will be following your footsteps - or, make it "yeast steps"   :-)

from now on

 

Glad you pointed me in this direction - this will be my next bread for sure. 

 

Will be reporting back....

 

 

 

 

 I just wanted to tell you that in my pictures on flickr (Pain de Campagne)  I did not include a link giving you credit for the recipe because I did not think of doing it when I first uploaded the photos.

 

However, when I posted about it in the cooking forum I participate (Cook's Talk), I included a link -

 

I will go back to flickr and add it to the description of my set.

 

Apologies....

 

 

"If your heart is not in it, excellence is not possible"

Nice loaves David! My kind of bread. I'll definitely do it up very soon. I've finally finished the 2 kg Poilane miche and the rye I bought there. It is still soft!

I have so little time these days, but I really want to post the results of my at home experiment with the Bouabsa baguettes. I have to make them again, though. It was like eating sourdough bread, it was so full of flavor. But this new T65 flour I'm using is really different and it had some effect. Anyway, that is off topic, it's just that I'm not around much these days and had stuf to tell you!

Jane 

I know you are busy, but I'm eager to hear more about your trip to Paris, everything you learned from Bouabsa and the other bakeries you visited.

The one time I had Pain Poilane was with lunch at Les Deux Maggots. It was rather dry. I suspect it had been sliced a long time before it was served to us. But the flavor was unforgettable.

BTW, the Petits pains en éventails fourrés aux noisettes grillées et raisins secs you just posted on your blog look fabulous! I've copied the recipe and want to make them. I'll buy the Hazelnuts today, but I don't expect to have time to bake them for a couple of weeks at least.

Today, I'm baking breads to freeze for next weekend. We are going to a picnic with my wife's family in Los Angeles. My son and his family will be driving in from Las Vegas, so I'll get to see my granddaughter. She is starting to show promise.

 Naomi_Cupcakes

Good luck with the Concours de Guylaine!


David

Between Steve's pain au chocolat and your cupcakes this morning... I'm gettin HUNGRY!!! Yep, that's a future bread, cake baker.

My husband is away for six weeks (did I mention that?) and so life is more than hectic. But I will get a post done very soon.

Do let me know if you make the little fans. There is a lot of butter, but it makes a softer dough. Once in a while is ok! :-)

Jane

 Well, I made it yesterday, could not wait for the weekend

 

Tastewise, I think it is even better than the original pain de campagne - however, my crumb was not as open. Probably because I did not allow it to rise long enough at room temperature, as I arrived from work later than expected. I need to do it again with the proper rising times.

 

still, a fantastic bread, I highly recommend it!St Joaquin Loaf: Loaf of bread, cooling downSt Joaquin Loaf: St. Joaquin Loaf - 2: Another angle...St. Joaquin Loaf - 2: Another angle...Loaf of bread, cooling down

 

 

 

"If your heart is not in it, excellence is not possible"

Hi, Sally. I'm glad it's to your liking. I agree. The substitution of a little whole wheat for some of the rye improves the flavor. I really want to try it with some high extraction flour and rye. I continue to be amazed at how much difference a very small change in the flour mix can make in the flavor of a bread.
David