Last week, I baked Susan from San Diego's “Original Sourdough.” My description can be found at:
http://tfl.thefreshloaf.com/node/11321/susan-san-diego039s-quotoriginal-sourdoughquot
In 1904, Sir William Osler, one of the greatest physicians of his time, was asked to address the graduating class of The Johns Hopkins School of Medicine on the topic, “What is the most important personal attribute for a physician to cultivate in himself?” Sir William's address was entitled “Aequanimitas,” which roughly translates into modern American English as “Chill, dude!” I have always tried to follow Sir William's wise advice.
Susan from San Diego, of “Magic Bowl” fame, has posted two of her basic sourdough bread recipes. These have been on my lengthy “to bake list” for a long time. The photos of her breads are stunning, and many other TFL members have baked from her recipes and enthused about their results.
This weekend, I baked two boules of her “Original Sourdough” - to be distinguished from her “Ultimate Sourdough.” The latter can be found here:
It was 1 year ago that I last made cheese pockets. I've been good, even if the scale disagrees. So, prompted by Norm's posting his Crumb Buns, I made my annual indulgence.
These are made with a sweet, coffee cake dough and filled with a mixture that is mostly hoop cheese, which is a non-fat cheese somewhat similar to ricotta. (Recipe follows.) For some background on these pastries, please surf to my previous blog entry:
The Roasted Potato Bread from Jeffrey Hamelman's "Bread" is another bread that has been on my "to bake list" for a long, long time. It is a yeasted, lean bread made with pâte fermentée. It uses a mix of bread and whole wheat flour, and, of course, roasted potatoes.
I made these in the recommended, traditional "pain fendu" (split bread) shape. It looked cool in the pictures and gave me an excuse to buy yet another wooden rolling pin, because my others are too thick, and the dowling I have is too thin. I'm sure you all understand.
Last week, I made baguettes using Pat's (proth5) recipe. They were good. I was amazed at the open crumb I got from a 65% hydration dough. See my blog entry:
http://tfl.thefreshloaf.com/node/10852/baguette-crumb-65-hydration-dough
My usual sourdough starter is semi-firm. I make it at a 1:3:4 ratio of starter to water to flour. Many of the sourdough bakers on TFL favor a 1:2:2 ratio, but fewer seem to use a true "liquid levain" which is more like 125% hydration. I was curious to try a pain au levain using a liquid starter and found the Pain au Campagne recipe in Leader's "Local Breads."
SusanFNP of www.wildyeastblog.com fame posted a photo of her "Semolina bread with fennel, currants and pine nuts" on TFL in November, 2007. She provided a link to the recipe on her Wild Yeast blog. I immediately added this bread to my "to bake list." Well, my wife could tell you, I seldom throw out anything, and that includes my to do lists. Sometimes it takes me a little while to get around to a particular item, and today I got around to baking this bread.
Some time ago, Pat (proth5) posted her formula for baguettes. This was in the context of our "great baguette quest" of some months back. We were playing with higher hydration doughs and cold fermentation à la Gosselin and Bouabsa.
Pat's formula is levain-based and employs a 65% hydration dough. She has insisted repeatedly that, while higher hydration is one route to a more open, holey crumb, fermentation and technique in shaping the baguettes are at least as important and that good technique can achieve the desired open crumb even with a dryer dough.
