The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pierre Nury meets DSnyders SFSD

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dabrownman's picture

Pierre Nury meets DSnyders SFSD

My next attempt at learning something new about bread, I decided to bake off David Snyder's SFSD that he is trying to perfect like the rest of his fine breads, with Pierre Nury's light SD Rye that I ran across in zolablu's fine blog.  Thought I would make them both as directed and bake them off in the same oven at the same time now that is is clean after my San Joaquin adventure even if it was a fiasco.  I used a compromised temp, steam and time since they didn't quite line up perfectly.  I did shape the Nury loaf and lightlu slashed it before in went into the final rise to try to get it to swell and split naturally somewhere on the top.  I used my new parchment containment system to control a very wet dough from spreading and ....It worked just fine.

David's small SFSD boule went into a heavily flowered basket that should have been floured more sanely.  I used 50% rice flour for this heavy handed dusting.  I have never done this before so, was flying a little blind and had read that they will stick when the basket is new.  Plus this basket was never meant for bread in the first place.  When I went to slash David's boule, it was pretty hard and my razor just sort of bounced off.  I finally butchered it with a big serated knife.  My slashing skills are quite primitive and weak to begin with even though I have seen many folks live, and on video doing it like it was easy as pie.  I think they are showing off knowing my slash challenged bread making skill :-)  David's didn't spring because of its tougher exterior and Nury's nearly exploded.  Both browned up nicely and I did bake the boule 5 minutes longer to get that deep dark skin.

The crumb was slightly more open on the boule but both were fine with holes of all sizes.  The weird thing was that I couldn't taste any rye in Nury's and I wanted to since I love rye.  Couldn't taste it in David's either.  In fact both the breads tasted the same to me. and both had the same sour undertone probably because they both used the same rye, spelt, WW and AP starter and levain.

David's won the taste test the next day as the crumb got , the sour revealed itself and it became more complex.  I can't wait for David to get it perfected as he is sure to do.  I have my own changes to make to Nury's 'Non Existent' Light Rye so that will be more rye like and complex in taste.  Here are some Pic's.



hanseata's picture

If the San Francisco SD developed a skin during proofing that made it difficult to slash - sounds to me like it dried out too much. The flour in the basket was probably not responsible, but was the basket densely woven like a brotform to keep the dough from drying?

David's SFSD is one of my favorite breads.


dabrownman's picture

I don't think the basket was meant for bread.  It was a thicker tightly woven one that was the right shape but made of porous material - not cane.  Next time I am going to cut the top open with a pair of kitchen sissors  !!  It must be basket though because I did have it in a plastic trash bag the whole time.  SFSD is a fine tasting bread and I can't wait foir David to get it perfected.  No basket next time and we shall see if it is the culpret. At least it didn't stick :-)  I'm going to try David's Peglisie (sp) bread next.