The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

San Francisco Country Sourdough

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emkay's picture
emkay

San Francisco Country Sourdough

I think my 17-day old starter is ready for prime time. I baked this San Francisco Country Sourdough using Glenn's formula.


sfsd_0324c

  • Everything was done at room temperature (approximately 73F). No retarding.
  • Autolysed for 45 minutes, then I pinched in the salt and 50 g reserved water.
  • Bulk fermented for 4 hours (S&F every 30 minutes for the first 3 hours and then untouched for 1 hour).
  • Preshaped and bench rested for 30 minutes.
  • Proofed seam side down in brotform for 2.5 hours.
  • Baked with seam side up (no scoring) in a preheated cast iron combo cooker.
  • 450F for 20 minutes with the lid on and 25 minutes with the lid off. 


sfsd_0324b

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It's the best naturally leavened bread I have baked to date. Well, that's not really saying much since this is only my 4th time baking bread using a starter. But I think it's a good start!


sfsd_0324a

 

:) Mary

 

Comments

cranbo's picture
cranbo

Well done, looks beautiful! Nice photos.

emkay's picture
emkay

cranbo - I got a bit carried away with "instagramming" the photos, but thank you for the compliments. 

Darwin's picture
Darwin

I need to stop looking at this site when I am hungry!  Beautiful colour, crust & crumb.  Congratulations.

emkay's picture
emkay

Darwin - I feel the same way. I try not to look at food blogs when I am hungry too, but I am weak and always give in. :)

Floydm's picture
Floydm

Beautiful!  Would you mind if I feature this for a bit?

emkay's picture
emkay

Floydm - I would be honored! 

trailrunner's picture
trailrunner

Great looking bread in all respects. Congratulations. c

emkay's picture
emkay

trailrunner - Thanks!

dmsnyder's picture
dmsnyder

That looks fantastic - crust and crumb!

David

emkay's picture
emkay

David - Thank you! 

GSnyde's picture
GSnyde

I'm glad others are using my SF Country Sourdough formula (it's really a variation on a variation on Hamelman's Vermont Sourdough).  It looks delicious! 

Glenn

emkay's picture
emkay

Glenn - Thank you for the inspiration. And I have Hamelman's Vermont SD on my 'must try' list. :)

bbegley's picture
bbegley

Looks amazing Well done!

wassisname's picture
wassisname

That is a beauty. I think "a good start" is an understatement!  Nicely done. 

Marcus

ericreed's picture
ericreed

Way better than my 4th levain bread, so good job!

Korean Kraut's picture
Korean Kraut

Looks great, can't wait to try my hand at a loaf myself.  I miss the smell of sour dough, along the wharf in SFO. Loved buying a loaf, eating it while walking and ending up at the Buena Vista for Irish coffees. 

dabrownman's picture
dabrownman

inside and out.  Well done and

Happy Baking

Slainte's picture
Slainte

That is beautiful!  Well done!  Enjoy!

Song Of The Baker's picture
Song Of The Baker

Masterpiece!  Haven't seen a loaf so picturesque in a while. 

Happy baking for sure.

John

tchism's picture
tchism

Really a picture perfect loaf

London Andrew's picture
London Andrew

wow looks amazing...did you slash the loaf?

emkay's picture
emkay

LondonAndrew - I did not slash my loaf at all.  I baked the loaf seam side up and just let it naturally bloom open in the oven. It's a nice technique for the "slashing-challenged" baker like me. :) 

Mary

London Andrew's picture
London Andrew

I never thought about doing that...makes a lovely piece and i guess really crusty :-) 

emkay's picture
emkay

I cannot take credit for the technique. The seam side up baking was something I learned here on TFL.  :)

FlourChild's picture
FlourChild

but so happy to see your beautiful loaf! Gorgeous reddish caramel crust, beautiful blooming seams, it's really a looker!  Congratulations on a loaf well baked.

crunchy4's picture
crunchy4

That looks amazing!

Tommy gram's picture
Tommy gram

Nice loaf,

You Let it rip wild and free, dont need to score it.

Respect.