The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

SJSD ... Latest Results Seem Positive!

  • Pin It
dosco's picture
dosco

SJSD ... Latest Results Seem Positive!

So I made another attempt at San Joaquin Sourdough and it seems that I'm making progress.

Notes:

Made half a batch (enough for 1 batard)

Switched to Gold Medal unbleached AP flour (from store brand AP).

I chose to mix the dough and water and let autolyse overnight as the levain rose as well.

Instead of stretch-and-fold I thought it might be interesting to try the "Jason's Ciabatta mix-the-hell-out-of-the-dough" approach. So when the levain was ready I mixed it, the autolysed flour/water, and salt using the dough hook and Kitchen Aid at speed 8. After the dough lifted from the bottom of the mixing bowl I let it continue mixing for another 60 seconds. Then I let the dough rest for 30 minutes. Then I ran the KA at 8 for another 60 seconds, then rest for 30 minutes, then 60 more seconds of KA at 8.

I put the dough in the fridge overnight.

Yesterday evening at 9PM I took the dough out of the fridge and formed it into a ball.

I let the dough rest overnight in a floured bowl (really a deep glass baking dish with a lid) ... this was placed in the coldest room of my house (about 60F).

This morning at 5:30 AM I shaped the dough into a batard, placed in a DIY "couche" (kitchen towels rolled up and floured), and put the shlamozzle into the utility closet (80F) where it rose for 3 hours until 8:30AM. The loaf sat on baking parchment. I did not flip it over prior to loading in the oven.

I scored the top with a double edge razor.

I put a metal baking pan in the bottom of the oven, and when I loaded the loaf I also put water in the pan.

Baked at 510F for about 12 minutes, then 475F for about 15 minutes. Oven spring looks pretty good (for me, anyways). The cut did expand but no "ear." Some nice little blisters on the crust.

Crumb:

 

 

In the crumb pic you might be able to see a tear on the lower left part of the crust. There is a little "ear" there ... I only noticed it after I cut the loaf and inspected it. I guess I need to flip the loaf next time??

Am I right in thinking it's a bit underproofed?

Cheers-
Dave

 

Comments

cranbo's picture
cranbo

Dave, looks pretty well proofed to me. Good crust color, nice crumb. 

I think the little ear you're talking about is just from shaping tweaks. With some better shaping practice it shouldn't happen. 

Be careful with KA speed 8, that seems fast! I'm sure you know that officially KA voids its warranty if you mix your dough beyond speed 2. However I and more than a few others here mix at speed 4 with no problem, as long as you don't make a huge batch and overload the mixer. 

dosco's picture
dosco

Cranbo:

Haha, yes, it's pretty fast. My KA is from 1994 so I'm going to guess that the warranty is pretty much expired (if I am wrong please let me know!!).

This dough was quite loose ... although lower in hydration than Jason's Ciabbatta dough, the KA had no problem with the ~500g doughball. (side note: have you tried Jason's Ciabbatta? If not check out this youtube video of Jennifer Menke making Jason's Ciabbatta ... set KA to warp factor 8!! lol).

So far my experience with the higher hydration dough is that it really needs to be worked in order to develop gluten ... I must be missing something about how to do the gentle stretch and folds (if you saw my blog entry about Tartine I really went to town with the S&F ... result was OK). To get better gluten development perhaps I need to go to bread flour?

Warm Regards-

Dave

dabrownman's picture
dabrownman

SJSD in hydration and method so I think you have created a new bread that deserves its own name!  Very well done Dave!   I don't think it is under proofed much either.  With low and slow, if you discount the mixing,  ferments and proofs, this had to taste great

I vote for WSS (Warp Speed Sourdough) for the name :-)

Happy Baking

dosco's picture
dosco

dabrownman:

Well, I am happy that I was able to make "real bread" with starter rather than commercial yeast ... however I won't claim "success" until I can replicate it a few times. Plus my loaves look like crapola compared to Dave Snyder's artistry ... if my loaves ever look as nice as his, then you can assign a name to this stuff.

Although I certainly deviated from Dave's method, the hydration is the same as his SJSD.

I didn't try the bread this morning - I'll have some tonight and report back later.

Best-

Dave

 

 

dosco's picture
dosco

I just got home and had a piece with butter. Tasty, and nice texture.