San Francisco Country Sourdough

Profile picture for user emkay

I think my 17-day old starter is ready for prime time. I baked this San Francisco Country Sourdough using Glenn's formula.


sfsd_0324c

  • Everything was done at room temperature (approximately 73F). No retarding.
  • Autolysed for 45 minutes, then I pinched in the salt and 50 g reserved water.
  • Bulk fermented for 4 hours (S&F every 30 minutes for the first 3 hours and then untouched for 1 hour).
  • Preshaped and bench rested for 30 minutes.
  • Proofed seam side down in brotform for 2.5 hours.
  • Baked with seam side up (no scoring) in a preheated cast iron combo cooker.
  • 450F for 20 minutes with the lid on and 25 minutes with the lid off. 


sfsd_0324b

sfsd_0324d

It's the best naturally leavened bread I have baked to date. Well, that's not really saying much since this is only my 4th time baking bread using a starter. But I think it's a good start!


sfsd_0324a

 

:) Mary

 

I need to stop looking at this site when I am hungry!  Beautiful colour, crust & crumb.  Congratulations.

I'm glad others are using my SF Country Sourdough formula (it's really a variation on a variation on Hamelman's Vermont Sourdough).  It looks delicious! 

Glenn

Profile picture for user ericreed

Way better than my 4th levain bread, so good job!

Profile picture for user Slainte

That is beautiful!  Well done!  Enjoy!

but so happy to see your beautiful loaf! Gorgeous reddish caramel crust, beautiful blooming seams, it's really a looker!  Congratulations on a loaf well baked.

Profile picture for user makebreadnet

That's beautiful!  Nice work!

Crust and crumb look fabulous.  Excellent job!

wow i am getting hungry just looking at these photos!

As a newbie to the sourdough bread world when I saw your bread I had to try it. I didn't bake seam side up and I didn't get the color you got but I was happy. Thanks for the inspiration, see you never know who you are influencing lol

 

Dave