The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

David’s San Joaquin Sourdough

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Mebake's picture
Mebake

David’s San Joaquin Sourdough

At long last, I got around to baking David’s favorite staple bread:  His San Joaquin.

The bread was fabulous! I loved it, and I will be baking it again in the future, no doubt.  

Thanks a lot David for sharing your lovely formula :)

- Khalid

 

 

Comments

Juergen Krauss's picture
Juergen Krauss

Juergen

Mebake's picture
Mebake

Thanks, Juergen!

Syd's picture
Syd

That's a beauty Khalid. Nice baking!

Syd

Mebake's picture
Mebake

Thanks, Syd!

evonlim's picture
evonlim

oh Kahild you beat me from trying out this wonderful formula!! enjoy those wonderful loaves. thanks for sharing!!

evon

Mebake's picture
Mebake

Oh no worries, do try the recipe and show us your results.

- Khalid

isand66's picture
isand66

Beautiful looking crust and crumb. Great job with David's terrific formula.
Regards
Ian

Mebake's picture
Mebake

Thanks, Ian! 

Are you home yet?

- Khalid

isand66's picture
isand66

Yes, I arrived home late Saturday night.  Revived my starter yesterday and today I've been baking up a storm.

Working on a version of Varda's Puglia bread and some Tangzhou based potato and onion rolls.

I think I'm still a bit jet lagged as I forgot to add about 70 grams of water to the first recipe and it took me a while to figure out why the dough was not as wet as it is supposed to be.  I recovered in time so hopefully all is not lost :).

Ian

dabrownman's picture
dabrownman

so many use David's San Joaquin for their go to white bread. His SFSD and Pugliese are also top notch.  Your example is just the way it is supposed to be,  Dark thick tasty crust, large open holes inside.  Nicely done Khalid.

Happy baking. 

Mebake's picture
Mebake

Yeah i knew that, but i was so accustomed to wholegrain breads, i     perceived all white sourdough breads as being bland-er. This one is full of flavor!

Thank you DA!

dabrownman's picture
dabrownman

I up the WW and rye in this bread to 30% in order to get the flavor and whole grain healthy I want out of it.   I pack them all  into the levain.  It is better at 30% whole grain if you ask me but the holes aren't as large,  you just have to up the hydration some.  It's just a personal preference.  .I still consider 30% whole grain a white bread too :-)  This bread is flexible enough to fit all personal tastes - just like David's SFSD and the Pugliese.   Very nice breads all of them.

Floydm's picture
Floydm

Wooo.... yeah, what a beauty.

Mebake's picture
Mebake

Thanks, Floyd! :)

dmsnyder's picture
dmsnyder

That sure looks good! I am so glad you like it.

I had French toast made with SJ SD for breakfast this morning. It was delicious.

David

Mebake's picture
Mebake

So far, i toasted a slice and spread peanut butter on top, it was crunchy and nutty! Very satisfying stuff. French toast is next.

Thanks David!

 

Song Of The Baker's picture
Song Of The Baker

Sourdough toasted with peanut butter is a weakness of mine.  LOVE the stuff.  Great looking bread Khalid.  I may just have to give this one a try this weekend.

John

Mebake's picture
Mebake

It has become a favorite here too, John.

Thanks for the kind words

-khalid

PMcCool's picture
PMcCool

Attention to detail = stellar results.

Paul

Mebake's picture
Mebake

Thank you, Paul!

I like to stick to instructions, which helps me arrive at the genuine flavor intended.

breadforfun's picture
breadforfun

Khalid, you did a great job on these.  I bet they didn't last long.

-Brad

Mebake's picture
Mebake

Thank you Brad!

Considering that we have most of our bread at dinner, we still have plenty remaining.

-Khalid

rossnroller's picture
rossnroller

And what a beautiful open crumb! You clearly did everything right.

Cheers
Ross

Mebake's picture
Mebake

I had to, i wanted to sample the true essence of David's favorite bread.

Janetcook's picture
Janetcook

Hi Khalid,

I almost missed your loaf.  Sometimes blogs come so fast that I can't  keep up....Glad I didn't miss yours.

Beautiful loaf.  Is this one your parents will eat or do you get to enjoy it all by yourself?  I imagine the kids get a bit but one never knows.

Thanks for the post and photos!
Take Care,

Janet

Mebake's picture
Mebake

Yes this bread is favored by my mother, but my father is not appreciative of chewy crusts, the kids too.

-Khalid

 

PiPs's picture
PiPs

Great bake Khalid,

Cheers,
Phil

Mebake's picture
Mebake

Thanks, Phil!

-Khalid

lumos's picture
lumos

You know what I'm going to say. This is the sort of crumb I really, really love.  So beautiful!!  Did you cold retard before shaping or after? 

Mebake's picture
Mebake

Thanks!

As called for in David's recipe, dough was bulk fermented prior to shaping.

Thanks for the kind words, Lumos!

breadsong's picture
breadsong

Hi Khalid,
Davids SJSD#4 registers in my taste memory as one of the best-tasting sourdough breads...and what a beautiful, perfect version you've made of this SJ. Wow.
:^) breadsong

Mebake's picture
Mebake

It is good, better than most baguettes, in my opinion. If i were to eat an all white bread, this would be among the few ones i'd choose.

-Khalid

ananda's picture
ananda

Great bake Khalid,

I'm sure David wouldn't mind if you sneaked a little wholemeal Rye flour into it next time!

Best wishes

Andy

Mebake's picture
Mebake

Funny you should say that, Andy, but i did use whole Rye flour instead of the medium rye flour.

Thanks Andy!