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Today's bake 4-8-2019: Another mixed grain Sourdough with a couple tweaks

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dmsnyder on 8 Apr 2019 at 20:35

Sourdough Bread: April 8, 2019

David Snyder

This is another hybrid bread. It differs from my last bake in the following ways:

  1. I substituted a low-protein white whole wheat for the Turkey Red wheat used previously.

  2. I decreased the total dough hydration to 72% because of the lower protein content of the flour mix. At the lower hydration level, the dough was still significantly slacker than the previous bake. It was also remarkably more extensible.

Today's bake 3-31-2019

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dmsnyder on 31 Mar 2019 at 17:23

Sourdough Bread: March 30, 2019

David Snyder

This is another hybrid bread. It differs from my last bake in the following ways:

  1. I have increased the whole grain flour to a total of 30% of the total flour by adding 10% Kamut.

  2. I have increased the final dough hydration to 75%.

Total Dough

 

 

Ingredient

Wt (g)

San Francisco-style Sourdough Bread 3-22-2019

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dmsnyder on 22 Mar 2019 at 21:41

Sourdough Bread: March 22, 2019

David Snyder

This bake is a kind of hybrid (high bread?). It utilizes elements of the formula and method shared by Mike Giraudo on Facebook, Peter Reinhart's James Beard Award-winning “San Francisco Sourdough,” as presented in his book, “Crust and Crumb” and various techniques I have adopted over the years, such as autolyse.

History of San Francisco Sourdough

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dmsnyder on 12 Mar 2019 at 17:59

Steve Giraudo, whose family owned the company that ultimately controlled Parisian, Colombo, Toscano and Boudin bakeries, sent me links to a couple youtube videos that document the history of those companies. Note that Larraburu was never part of this consortium.  Given the recent interest in SF SD, I thought these would be of interest to many TFL folks.

Another Attempt to Produce a San Francisco-Style Sourdough Bread: Finally, success!

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dmsnyder on 7 Mar 2019 at 16:13

San Francisco Style Sourdough Bread

March, 2019

David Snyder

 

This recipe was kindly shared by Ann Rogers who got it from Mike Giraudo. Mike's recipe is his own adaptation of that of Ramon Padilla,who worked for 30 years as a baker for Parisian and Boudin bakeries in San Francisco.

These are the instructions she provided verbatim, followed by my adaptation, reformulated to make 1000g of dough.
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