Susan's Sourdough
Susan's Sourdough
The sourdough bread recipe from SusanFNP is wonderful.
These bâtards were made with 10% Giusto's whole rye flour and 90% Giusto's high-gluten flour. The starter had been last refreshed 2 days before mixing. This resulted in a 6 hour fermentation. The formed loaves were allowed to proof for 1 hour then refrigerated overnight. They then proofed for 4 hours more before baking. I baked them on a stone, under a disposable aluminum roasting pan for 10 minutes at 480F, then uncovered for another 15 minutes at 460F.
Crunchy crust. Chewy crumb. Moderately sour, delicious flavor.
David
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You did a great job. They look delicious.
Susan from San Diego
David
Lovely bread and some nice scoring...
David
David, those look wonderful! Now what is your starter?
Eli
David
Beautiful loaves.... of course!
The obvious question coming from me is, How does it compare with your with your Pain de Campagne? Are the differences so noticeable than you would prefer one over the other for certain meals, etc? Or differences in crust and crumb? It's amazing how so small tweaks to a recipe can change so much.
Jane
David
I mean, you crank out the most handsome loaves at will... Impressive looking bread!
A quick question about the 4 hour proof between fridge and oven: Have you tried pulling the finished loaves directly from the fridge into the oven? If I'm not mistaken, in "Bread" Hamelman suggests to simply put them straight into the oven, to prevent any over proofing. It would be interesting to see if this "thawing" step has any influence on the final volume.
Congratulations on the mighty bread :-)
David
Very nice David. That combination of AP and rye is my favorite also. That must be a big roasting pan to get them both under cover.
Eric
David
Look at those bubbles all rising to escape. I too like to make this bread with rye and sometimes with spelt, they're all good. Susan gave us a winner.
Did you just double the recipe or did you more than double it? The loaves look big. I use a large foil pan as a cover. I turned the edges of the pan up so that gave a little more height. I fiddle with it so that it sits inside the edges of the cookie sheet I'm baking on and it's a pretty good seal. It's the best I can do till Eric starts selling us lids he's manufactured for our use. :) weavershouse
David
I haven't done that yet but I didn't forget. I have the design and just need to find the time to scout out a sheet metal shop with a sense of humor.
Eric
Hi David,
As you write, retarding makes bread baking fit more easily into a hectic schedule!
David,
I only hope someday I can make loaves that perfect!
T
David
her recipe is also on her blog
http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/