The Fresh Loaf

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Weekend baking: San Francisco Sourdough

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Andra Magda's picture
Andra Magda

Weekend baking: San Francisco Sourdough

I must admit that white bread is my favorite. I sometimes cheat it with rye bread, but only for a short while. I always return to my first and never ending love, as we’ve been in a good relationship so far as I can remember:) .When I was a little child, my grandmother used to say that if I don’t eat white bread , the rest of the food won’t feed me and I always paid attention to her sayings :).   

From all the white breads I’ve eaten, San Francisco is my all time number one:). I like its special sour taste when the crust meets the crumb inside your mouth and you think are in heaven:).

 I’ve tried the recipe several times, and even when the looks were bad, the taste was great.

 

This weekend called again for a San Francisco Sourdough. I used Codruta’s recipe (http://codrudepaine.ro/2011/11/san-francisco-sourdough-with-a-twist-i/) based on David  Snyder’s recipe (http://www.thefreshloaf.com/node/15818/crackly-crust-amp-shiny-crumb-san-francisco-sourdough-abampp ).  I don’t have a San Francisco bread starter. I’ve used my usual 100% starter and transformed it into a 69% one. I increased the hydration of the dough to 78% and accidentally increased bulk fermentation time to 3 ¼ hours, instead of 3, because... it was late at night and I fell asleep. I retarded the dough in the fridge for 14 hours, scored it and put it directly in the oven. First batch below:

 

 

 

I like its looks and shape. Frankly, I would like a darker crust on the top, not on the bottom of the bread, but we can’t always get what we want, can we? :) Next time maybe.

Second batch… well, I wanted to try a new scoring type, with 3 parallel cuts. It didn’t turn out as good as I hoped... When I took the bread out of the oven it had 4 cuts instead of 3 :|. The 4’th was a crust break :(.  And I would also like a darker crust... the taste is great however :).

 

 

 Nevertheless, San Francisco Sourdough remains my favorite bread.

May we all have a wonderful baking time!

Happy baker Andra :).                                         

Comments

Janetcook's picture
Janetcook

Hi Andra,

Boy, these look great despite the scoring on the second bake.  I grew up in San Francisco so I grew up eating sourdough bread like you baked all of the time.  There was a bakery about a block away from my junior high school and we would frequently visit it to see what they had on the discard shelf and we were usually lucky to find fresh loaves that they simply gave to us for free to eat on the spot.  How we all loved the crispy crust and the soft crumb.  As you can imagine a loaf didn't last long!  My favorite part was always the crust.  The harder the better.  Not only did I like the flavor but I liked that, due to it's hardness, it took longer to eat thus the pleasure was prolonged :-)

Never could I have imagined a loaf of San Francisco Sourdough bread being baked in Romania!  Amazing what these computers can do and how much smaller the world has become.  Thanks so much for sharing your bake.

I can't help but wonder what type of bread is common in Romania.  Are they special breads baked in the place where you live that you bake on a regular basis or is most of the bread factory produced?

Take Care,

Janet

Andra Magda's picture
Andra Magda

Thank you for your kind words, Janet:)! I'm sure that genuine San Francisco Sourdough bread is much better than mine. I look foward to taste it someday..as the world becomes so small and the borders easier to pass:).

Unfortunately, in Romania we used to have only two types of bread: factory produced bread, that was not so good, and countryside bread, made with a kind of a levain and baked in a special country oven made with bricks. The countryside bread was by far the best and it was somehow similar to a Vermont bread. Unfortunately, I grew eating most of the time factory produced bread.

Nowdays we have all kinds of bread, even the sourdough type. But I like to make my own bread from several reasons: like more the taste of it; like a lot the process of doing it; familly and friends enjoy it; I know the baker (me ;) ).

Janetcook's picture
Janetcook

I guess it is the same everywhere in the world with the factory made bread.  I am glad to see that the homemade breads are making a come back throughout the world and now we can share our recipes so we have even more variety.

 

:-)

Janet

dmsnyder's picture
dmsnyder

David

Andra Magda's picture
Andra Magda

Thank you:)!

isand66's picture
isand66

Those are some lucky piggies!  Nice looking breads.

Ian