San Francisco-style Sourdough Bread: dmsnyder eats his instructional materials

Profile picture for user dmsnyder
dmsnyder on

I've been working on the requested update of the Scoring Tutorial. I was expressely asked to use "real" bread, instead of the dishtowels I used to demonstrate the use of a transfer peel. I made a batch of my San Frandisco-style Sourdough for this purpose. So, after finishing the third video for the new tutorial (one more to go), I had to dispose of my instructional materials. 

No expressions of sympathy are called for I assure you.

A nice crab salad and Anderson Valley Chardonney complemented the bread quite nicely.

David

as usual. Crab is in -get it when you can. I  joy your posts  and have learned so much from your sharing. You really should consider a book. Patrick from Modesto

 

Everything I know is already in books, particularly Hamelman's Bread and Suas' Advanced Bread and Pastry. If you master these (and practice, practice, practice), you know more than I do.

But I appreciate your kind words.

David

baking as usual.  Just perfect in every way.  Can't wait to see the tutorial on scoring too. 

Being a master of the knife, maybe we can talk you into a video series where you use your lame to make those really nice birds and flowers out of  fruits, melons an veggies that the oriental chefs are so famous for? 

Happy baking! 

I'm not into carving birds and flowers. Well, I do pretty well carving a chicken out of a chicken, but that's about it.

David

David,

I love the loaves - especially the beautiful scoring.  Your breads are always spectacular.  I'm hoping my SF SD comes out well for tomorrow's bake.  I just put the dough in the proofer for bulk fermentation-making two loaves today so hubby will have plenty for the week while I go off and play with bread dough at SFBI (Monday can't come soon enough!).

Linda

David.  After seeing this bake, I have decided to set aside my rye bread marathon and go to SF Sourdough for a bit.  Starting NEXT weekend.

Beautiful, beautiful loaves.  I am always surprised at the bursting spring you get in your breads.  Look like bombs on the verge of bursting flavour shrapnel everywhere.

Great inspiring bake!

John