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It was time to redo this one as it is one of my favourites. Recipe is adapted from Sarah Owens. 

Recipe

Makes 3 loaves of ~ 885 g unbaked boules

Oat Soaker

245 g Rolled Oats

480 g Boiling Water

Dough

800 g Unbleached Flour 

200 g High extraction Spelt Flour (230 g Spelt berries)

540 Water 

726 g Soaker

80 g  Honey

22 g Salt 

30 g Yogurt

250 g Levain

Mid afternoon the day before:

San Francisco Sourdough from Larraburu Brothers

as described in

https://www.aaccnet.org/publications/cc/backissues/1978/Documents/chem55_461.pdf

as interpreted by

David Snyder

February, 2019

Table of Contents for my BLOG

Bake1

Once again I am trying to successful bake the famous Larraburu SD. All other attempts have failed miserably. I am using David Snyder’s formula and process based on the Galal, Johnson, & Varriano-Marston paper.

This I the latest iteration of a fine bread that Lucy puts together for her other master that treats her even worse than I do…if that were possible.  When ever my wife gets low on bread for her daily lunch smoked turkey sandwich that she carts off to work every day, Lucy gets right to work crafting a new version that my wife says she might like.

I decided the time had come for a little experiment to try and shed some light on the dark art of bulk fermentation and the influence different percentage volume increases might have on the final loaf.

I started with a pretty standard dough recipe as follows:

The following easy meat recipes cater for a wide variety of tastes and skills. The meat-roll (essentially a meatloaf) and the lover loaf is really easy. The stuffed leg of lamb may require a little more skill from the cook. When we get to the Mexican pork chops and the baked pork chops we are back to very easy. All of these easy meat recipes are very tasty and suitable for entertaining as well as every day cooking. Spoil your family with something a little different.

Meat-roll with Apricot filling

Ingredients:

San Francisco Sourdough from Larraburu Brothers

as described in

https://www.aaccnet.org/publications/cc/backissues/1978/Documents/chem55_461.pdf

as interpreted by

David Snyder

February, 2019

Table of Contents for my BLOG 

I made these loaves based on the San Joaquin recipe by dmsnyder, but I upped the whole grain content to 50% (mostly wheat, but also a significant amount of rye), and raised the hydration (by an unmeasured amount, but it ended up feeling higher than I had intended). I only cut one of the loaves so far, but as you can see, the crumb was pretty irregular. Is this a sign of a particular part of the process I can improve on? Proofing? Something else? Or is it just normal variation? It seems a little too drastic for that last option.