San Joaquin SD: The good, the bad and the ugly
David's (dmsnyder's) San Joaquin sourdough is my new go-to bread. I've made it on four separate occasions over the past 2 weeks. I love the convenience of the method that David developed based on Anis Bouabsa's baguettes. My only change is to use more rye. I use about 15% whole rye in the final dough and in my levain. My hydration is usually around 76-77%.
I mix my levain in the morning (or the night before) and the dough in the evening. I stretch and fold the dough to develop the gluten over a 3 hour period and then bulk retard in the refrigerator for 18 to 24 hours. The next evening, I do a quick preshape of the cold dough and a 60 minute bench rest. The final proof is about 45 minutes. Hot and fresh sourdough for dinner!
With a tiny bit of kalamata and castelvetrano olives.
Here's the same batch of olive dough but underproofed. I circled the blown out portion that is typical of an underproofed loaf.
And the UGLY...
Failed attempt at shaping a blunt baguette. Looks ugly, but the taste and texture were amazing. It made the best sandwich roll.
A big shout out to David for sharing his wonderful Central-Valley-meets-Paris sourdough. Thanks!!!!!