June 19, 2014 - 1:53pm
San Francisco style sour dough
Hello
My first post I think
I've been lurking for ages but thought I'd post the results of my 1st ever sour dough loaf.
I've had a 100% hydration rye starter on the go for a week and a bit. I search the forum and other sites before settling on a variation of 'Josh's Super SFSD as posted by Syd here
Sooooooo
Levain
- 100g of 100% hydration rye starter
- 100g water
- 15g light rye flour
- 85g all purpose
I went 100g of starter as I wasnt too sure how developed the starter was as it was only a week old! Shouldnt have worried! :)
I let this
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Real, genuine, authentic S.F. sourdough is made entirely from white flour, basically all-purpose flour. There are some posts on TFL which give the recipe for the real thing used by the bakeries there many years ago. It's largely a matter of semantics but you've got a nice rye sourdough there. At one week your starter sounds a little young but that will improve.
I've had good results making S.F. SD with white flour. I've tried it with whole wheat and white whole wheat and they just don't pick up the flavor.
for some reason that post was meant to be saved not posted as it wasnt finished! lol
so
Levain
Let this build for 12 hours then
mix to a shaggy mess then rest for 30 mins, the stretch and fold, rest 30 mins, s&f, rest 30, repeat for a total of 4 stretch and folds, then retard in the fridge for 24 hours
out of the fridge am of day 3, let it come up to room temp for two hours. pre shape and bench rest, then shape, this one was a battard.
prove for 2.5 hours and bake with steam for 15 then 30 mins without.
@mixinator thanks for the heads up about AP flour, I was just following the 'Josh' recipe, but this has turned out really really nice! chewy crumb, crispy crust and a light sourdough flavour, that I'm sure will develop with the age of my starter next time!
This bread was that tasty I'm just about to start shaping a second batch! :D