The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

I'm nuts about San Francisco Sourdough from "Crust&Crumb."

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dmsnyder's picture
dmsnyder

I'm nuts about San Francisco Sourdough from "Crust&Crumb."

Peter Reinhart's recipe for San Francisco Sourdough Bread in "Crust&Crumb" is one I keep coming back to. I have enjoyed many French-style levains with a more subtle sourness, but I still prefer the assertively sour San Francisco-style Sourdough. Reinhart's formula in C&C is the one with which he won the James Beard Award, and it is a winner in my book too.


I generally make three 1.5 lb boules from this formula, but I had wanted to make a sourdough walnut bread again for quite a while. So, I made two of my usual boules and one batârd with walnuts. The walnuts were lightly toasted (15 minutes at 350F) and kneaded into 1.5 lbs of the mixed dough before bulk fermentation. 



I think this bread has the most beautiful crust! Can't you just hear the crunch when you imagine biting into a slice?



And for the crumb aficionados ...




The crumb is not as open as usual. Maybe the white whole wheat (10%) was thirstier than I thought.


David

Comments

hsmum's picture
hsmum

Beautiful.  This is what I aspire to.  I have -- as of this morning! -- a mother starter, so one day soon I will try this recipe myself -- knowing a photo of the result will likely belong with the outtakes! but that's okay too.  I'll begin there and work my way up to boules like yours.


Karen

dmsnyder's picture
dmsnyder

Sourdough baking is a great adventure. There is a lot to learn, but TFL is a great place to get help, as well as inspiration. The best part of learning about sourdough bread is that you get to eat your homework.


David

Paddyscake's picture
Paddyscake

Very nice, that is one beautiful crust! I have never tried this one. He has one in his new book that I think is my very favorite, lot's of flavor. With the weather being so beautiful, I've been forcing myself to get out of the kitchen and take care of outside chores..washing windows etc. If I start with the bread, then I go to baking a dessert and then something special for dinner. I also have too much bread in the freezer that we need to eat up first! Soon though, I'm going to give this one a try.


Betty

dmsnyder's picture
dmsnyder

Now you've gone and made me feel guilty about all the chores I'm neglecting! (Nothing a glass of wine and a slice of bread won't make me forget for a while longer.)


I haven't seen PR's new book, but it's hard to imagine how he could improve on this bread. That doesn't mean he doesn't have other great sourdoughs, of course, but this one will always be a favorite of mine.


David

CarlSF's picture
CarlSF

Those SF sourdough loaves look wonderful!  I too love the bold sourness in my breads as well.  I have the C&C book, and I just looked at the % of starter in the final dough!  Whoa!!  I was surprised.  Anyway, I can hear your crust crackling as though it just came out of the oven.  Great job, David!

dmsnyder's picture
dmsnyder

The high proportion of firm, retarded starter is what gives this bread it's assertive sourness. if that's what you want, you really ought to bake this one.


David

AnnieT's picture
AnnieT

Beautiful loaves, David, and I love the "bold" bake. I have what might be a silly question, and forgive me if you have addressed this somewhere else - or steer me to the correct link. I have noticed that many of your loaves call for 100% starter but this one needs a firm starter. Do you keep a firm starter or do you convert your 100% as needed? I have lots of breads on my "to bake" list but chicken out when a firm starter is called for. Hence the frequent loaves of Susan's Sourdough.


One more thing. Could you repeat your psychiatric term for what keeps us bread obsessed people baking? It was so apt and I have kicked myself for not writing it down at the time. Thanks, A.

dmsnyder's picture
dmsnyder

Hi, Annie. I generally try to use the type of starter called for in a recipe. My "stock" starter is refreshed by mixing 1 part starter to 3 parts water to 4 parts flour. It is sort of a very thick batter consistency.


I can easily convert this to either a liquid or firm levain in one feeding. For example, I used a liquid levain for the Sourdough Potato Bread about which I just posted. I mixed 60 gms of my stock starter with 120 gms of water and 120 gms of flour and let it ferment at room temperature overnight.


Similarly, I can make a very firm starter just by increasing the proportion of flour in the mix.


I know that firm versus liquid levains do develop different proportions of acetic and lactic acid over time, so what I do is something of a compromise. But there you have it.


David

AnnieT's picture
AnnieT

I think I have it now, A.

SylviaH's picture
SylviaH

Your signature Bake! David!  Not the tv series ; )  Gorgeous loaves!


Sylvia

dmsnyder's picture
dmsnyder

David

pattycakes's picture
pattycakes

I love the bubble pattern and the closeup of the scoring. Pure food porn.


Patricia

dmsnyder's picture
dmsnyder

Yeah! Those bubbles turn me on too.


David

dmsnyder's picture
dmsnyder

David

jleung's picture
jleung

There's nothing like the look of a rich caramel-brown, blistery crust! Wow is all I can say. :D

Wild-Yeast's picture
Wild-Yeast

David,


I can see why this is becoming your staple bread favorite.  I might have missed it but how does it toast? I have found that less "wharf twang" is preferred unless your eating a piece with a glass of wine.  Sourdough is a one of the "magic" flavor enhancers and will elevate any taste experience to a new level as I suspect you already know.


+Wild-Yeast

dmsnyder's picture
dmsnyder

I love sourdough toast. This one is delicious toasted and also broiled with a slice of tomato and some gruyere cheese as a tartine. Matter of fact, I just had that for lunch.


Some say that a less sour French-style pain au levain is preferable with wine, and a more sour SF-style sourdough is better with beer. I prefer the more sour flavor with either beverage.


I seldom make bread that doesn't use sourdough (or rye sour).


David

trailrunner's picture
trailrunner

I always enjoy your discussions and your lovely pictorial essays. I think the sourdough makes wonderful toast. We have it with whatever homemade preserves are open....strawberry/lavender, tomato marmalade,fig-lemon preserves,Lemon Drop preserves...is your mouth watering yet??? Thank you David for all you contribute to this site. c

dmsnyder's picture
dmsnyder

David

SylviaH's picture
SylviaH

Oh, Lemon Drop Preserves...that sounds great!  Especially since I always have to many lemons.  Is it like a lemon marmalade?  Could you post a recipe, pls..or the ingredients/texture...zested, diced etc with the lemon?  I also have a fig tree..never tried lemon peel with the jam, recipe please, or amount and texture... or is it some zest etc... of lemon added to the fig preserves!  I have several jelly palms in my yard that are always blooming with these very cherry sized fruits with a seed...have you ever tried jelly made with these...it's great..has a tutty fruity taste and is a pink rose color....the bees and ants love this big cluster of sweet sticky fruits..bit messy to harvest but makes a wonderful jelly.  The palms are all full of the flowering clusters!


Sylvia

hazimtug's picture
hazimtug

Hi David- I just saw this post... I am the same way about the Crust & Crumb sourdough. I just can't seem to pull away from it to even try other formulas. And, yes, that sourdough with walnuts tops my favorites! Hopefully soon, I'll be posting some photos of the nutty loaves...


Thanks for sharing,


Hazim