David’s San Joaquin Sourdough

Profile picture for user Mebake
Mebake on 21 Apr 2013 at 23:47

At long last, I got around to baking David’s favorite staple bread:  His San Joaquin.

The bread was fabulous! I loved it, and I will be baking it again in the future, no doubt.  

Thanks a lot David for sharing your lovely formula :)

- Khalid

 

 

oh Kahild you beat me from trying out this wonderful formula!! enjoy those wonderful loaves. thanks for sharing!!

evon

Yes, I arrived home late Saturday night.  Revived my starter yesterday and today I've been baking up a storm.

Working on a version of Varda's Puglia bread and some Tangzhou based potato and onion rolls.

I think I'm still a bit jet lagged as I forgot to add about 70 grams of water to the first recipe and it took me a while to figure out why the dough was not as wet as it is supposed to be.  I recovered in time so hopefully all is not lost :).

Ian

so many use David's San Joaquin for their go to white bread. His SFSD and Pugliese are also top notch.  Your example is just the way it is supposed to be,  Dark thick tasty crust, large open holes inside.  Nicely done Khalid.

Happy baking. 

Yeah i knew that, but i was so accustomed to wholegrain breads, i     perceived all white sourdough breads as being bland-er. This one is full of flavor!

Thank you DA!

I up the WW and rye in this bread to 30% in order to get the flavor and whole grain healthy I want out of it.   I pack them all  into the levain.  It is better at 30% whole grain if you ask me but the holes aren't as large,  you just have to up the hydration some.  It's just a personal preference.  .I still consider 30% whole grain a white bread too :-)  This bread is flexible enough to fit all personal tastes - just like David's SFSD and the Pugliese.   Very nice breads all of them.

That sure looks good! I am so glad you like it.

I had French toast made with SJ SD for breakfast this morning. It was delicious.

David

So far, i toasted a slice and spread peanut butter on top, it was crunchy and nutty! Very satisfying stuff. French toast is next.

Thanks David!

 

Thank you, Paul!

I like to stick to instructions, which helps me arrive at the genuine flavor intended.

Khalid, you did a great job on these.  I bet they didn't last long.

-Brad

Hi Khalid,

I almost missed your loaf.  Sometimes blogs come so fast that I can't  keep up....Glad I didn't miss yours.

Beautiful loaf.  Is this one your parents will eat or do you get to enjoy it all by yourself?  I imagine the kids get a bit but one never knows.

Thanks for the post and photos!
Take Care,

Janet

You know what I'm going to say. This is the sort of crumb I really, really love.  So beautiful!!  Did you cold retard before shaping or after? 

Hi Khalid,
Davids SJSD#4 registers in my taste memory as one of the best-tasting sourdough breads...and what a beautiful, perfect version you've made of this SJ. Wow.
:^) breadsong

It is good, better than most baguettes, in my opinion. If i were to eat an all white bread, this would be among the few ones i'd choose.

-Khalid

Profile picture for user ananda

ananda on 29 Apr 2013 at 17:59

Great bake Khalid,

I'm sure David wouldn't mind if you sneaked a little wholemeal Rye flour into it next time!

Best wishes

Andy

Funny you should say that, Andy, but i did use whole Rye flour instead of the medium rye flour.

Thanks Andy!