The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

San Francisco-style Sourdough Bread: dmsnyder eats his instructional materials

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dmsnyder's picture
dmsnyder

San Francisco-style Sourdough Bread: dmsnyder eats his instructional materials

I've been working on the requested update of the Scoring Tutorial. I was expressely asked to use "real" bread, instead of the dishtowels I used to demonstrate the use of a transfer peel. I made a batch of my San Frandisco-style Sourdough for this purpose. So, after finishing the third video for the new tutorial (one more to go), I had to dispose of my instructional materials. 

No expressions of sympathy are called for I assure you.

A nice crab salad and Anderson Valley Chardonney complemented the bread quite nicely.

David

Comments

patnx2's picture
patnx2

as usual. Crab is in -get it when you can. I  joy your posts  and have learned so much from your sharing. You really should consider a book. Patrick from Modesto

 

dmsnyder's picture
dmsnyder

Everything I know is already in books, particularly Hamelman's Bread and Suas' Advanced Bread and Pastry. If you master these (and practice, practice, practice), you know more than I do.

But I appreciate your kind words.

David

dabrownman's picture
dabrownman

baking as usual.  Just perfect in every way.  Can't wait to see the tutorial on scoring too. 

Being a master of the knife, maybe we can talk you into a video series where you use your lame to make those really nice birds and flowers out of  fruits, melons an veggies that the oriental chefs are so famous for? 

Happy baking! 

dmsnyder's picture
dmsnyder

I'm not into carving birds and flowers. Well, I do pretty well carving a chicken out of a chicken, but that's about it.

David

JOHN01473's picture
JOHN01473

another nice bake.

i have a copy of the new edition of Jeffrey Hamelman's Bread: A Baker's Book of Techniques and Recipes on order.

it should be here in two weeks.

this a bake i would love to get to grips with.

John

 

dmsnyder's picture
dmsnyder

This bread's formula can be found here: My San Francisco Sourdough Quest, Take 4

David

Song Of The Baker's picture
Song Of The Baker

David, your formula at this link calls for 120 minutes autolyse.  Is this a typo?

John

dmsnyder's picture
dmsnyder

I did a 120 minute autolyse for that (take 4) bake.  The more usual 20-60 minutes is fine, though. For the bake in this posting, I did a 30 minute autolyse.

David

PiPs's picture
PiPs

Nice bake David,

Cheers,
Phil

dmsnyder's picture
dmsnyder

David

linder's picture
linder

David,

I love the loaves - especially the beautiful scoring.  Your breads are always spectacular.  I'm hoping my SF SD comes out well for tomorrow's bake.  I just put the dough in the proofer for bulk fermentation-making two loaves today so hubby will have plenty for the week while I go off and play with bread dough at SFBI (Monday can't come soon enough!).

Linda

dmsnyder's picture
dmsnyder

I know you will have a wonderful time in the SFBI workshop.

David

Song Of The Baker's picture
Song Of The Baker

David.  After seeing this bake, I have decided to set aside my rye bread marathon and go to SF Sourdough for a bit.  Starting NEXT weekend.

Beautiful, beautiful loaves.  I am always surprised at the bursting spring you get in your breads.  Look like bombs on the verge of bursting flavour shrapnel everywhere.

Great inspiring bake!

John

dmsnyder's picture
dmsnyder

Have fun with the SF SD, and let us know how it turns out.

David

Barbara Krauss's picture
Barbara Krauss

I'm coming to your house, David! Film on.....