I made David's famous Pain de Campagne AKA San Jaoquin Sourdough today. I followed his excellent instructions exactly making one large batard. I baked the loaf on a stone in the center of the oven which proofed to be the wrong rung for my on-the-small-side wall oven as the loaf got a little too brown.
The crumb is nice and open, and the flavor has a lot of sour and complexity to it. I'm not sure why I only have a hint of an "ear" but perhaps I didn't get enough surface tension when I was shaping.
Thanks, David, for this and all the other wonderful variations on the theme!
--Pamela
- Anonymous's Blog
- Log in or register to post comments
I think the crust looks nice dark and I bet it tastes great! Lovely crumb!
Sylvia
Very nice, Pamela. I agree with Sylvia. The crumb looks great!
David
looks great! what a neat pattern you have in your crumb!
TeaIV
It turned out great!....perfect crumb and I always like mine a little charred on the crust. Looks like it came out of a wood fired oven even if it didn't.
Pamela..very nice batard!
Betty
Thanks, Betty. The bread was really delicious. Something about that little bit of rye made it totally special. I'm making another loaf tomorrow.
--Pamela