baybakin's blog

Living in San Diego for school, I gained a love for the little rolls brought from the local panaderia down the street.  Like little mini batards, pulled from the oven and placed in bins alongside racks of pan dulces.  Alas, here in the oakland hills the closest panaderia is a 15-20 minute drive away, and the bolillos just aren't quite like the ones I used to get in San Diego.

[b][u]Oakland sourdough:[/b][/u]

This is the basic sourdough that I keep around the house. Nearly every sourdough bread that I do is an edit on this basic recipe, which is sort of a combination of Daniel Leader's Pain de campagne and Chad Robertson's Country Bread.

[u]Ingredients:[/u]

310g Sourdough Starter (130% hydration)
250g Water
440g Good quality unbleached AP/Bread Flour
60g Whole Grain Flour (I use whatever I have, WW/Rye/Spelt, etc)
12g salt (I use course grey sea salt)