I baked David’s “San Francisco Style Sourdough”. I used the formula and procedure from his latest blog entry on the on-going experiment (http://www.thefreshloaf.com/node/27982/san-franciscostyle-sourdough-bread-two-ways-3252012), except I did not retard the proofed loaves overnight.
The loaves are light in weight; crispy-crusted; with an almost perfect moist, airy crumb; the flavor is moderately sour and very nice.
These aren’t the best-looking loaves I’ve baked, on the outside. But the crumb is real purdy.
Made a nice accompaniment to Chicken Salad.
Next time, I’ll retard the proofed loaves and see what it adds.
Thanks for all the effort on this, David. Good bread.
I also baked a quick bread from Beth Henspergers Quick Breads book today—it’s a Pumpkin Gingerbread, with a spiced streusel topping. Very moist and quite spicy (I added white pepper and candied ginger to her recipe). Real good with Brandy butter, my new favorite dessert condiment. And since there's some whole wheat flour in it....it's healthy!
Glenn
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and the crust looks fine, but I love gingerbread. Your spiced sounds great with that streusel topping. Just saying streusel makes my mouth water.
I'm happy it was good enough that you want to try it again with overnight retardation.
Now, your crumb is very nice, but is it too nice to be authentic?
David
Well, now. I'm thinking it's been too long since I have had a San Francisco Sourdough like your description - especially the part about Dungeness crab with horseradish sauce. It is clearly a remediable deficiency.
Who is currently baking bread that epitomizes your platonic ideal of SF SD?
BTW, I'm certainly no Latin scholar, but I believe "ergo" is better translated as "thus" or "therefore." For example, the famous saying René Descartes plagerized from his neighborhood boulanger, "Coquamus, ergo sum."
David
I found a phot0 of Tadich's sourdough (from Boudin) onFlickr (http://www.flickr.com/photos/pyrogenic/4448968194/)
Glenn
Very nice, Glenn!
Finally a SF version of the SF sourdough! A true Chablis Grand Cru, Glenn :-)
Very attractive Sd boules , Glenn! The crumb looks really delicious.
The Pumpkin ginger bread looks delicious too!
Why is your bread base always paler than the top? do you prefer it as such?
Thanks for the comment, Khalid.
My old and wimpy oven has very uneven temperature. Even when I preheat the stone for an hour, part of the time on broil, I get tan bottoms and brown tops. Doesn't bother me much. But I would love to get a new oven.
Glenn
Great baking and even better cooperation between the Snyder siblings. And I think it should read: "Coquo, ergo sum furnus"
Syd
Thanks for the comment, Syd. My Latin is rusty.
Glenn