The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


breadforfun's picture

If you haven't tried David Snyder's SF Sourdough bread technique yet, you really should.  It is a crusty, tasty bread that is very forgiving to make.  I have made it a number of times, and have been making some small adjustments to fit my schedule and my tastes.  In the last two weeks, I baked it twice and thought I would share some photos.

I like adding a small amount of whole spelt flour (about 10%) because of the flavor it imparts.  This loaf used David's 50% hydration starter that I made with 5% spelt in place of the rye that he lists.  I also wanted to try to shape it into a fendu, which I have never tried before.  The loaf was shaped and retarded overnight (about 18 hours) directly in a floured banneton.  In the morning it was proofed an hour at 85˚F and two additional hours at room temperature, about 68˚.  The results were quite good.

Sorry, I don't have a crumb picture because I took the bread for a dinner party and didn't have a chance to take one.  There is a very strong sour flavor to this bread, and it has a crispy-chewy crust and creamy crumb.

I baked a second set of batards the following week.  Again I used 10% whole spelt, but instead of the 50% hydration starter, I used a 75% hydration starter to try to reduce the acidity.  There have been some discussions on whether the starter hydration affects acidity recently, and I wanted to see what happens to my loaves.

The technique was mostly the same.  The main difference was that I proofed the loaf in linen lined baskets for 90 minutes after shaping and then retarded them overnight.  In the morning I finished proofing at 85˚ for an hour, then another 45 minutes at room temperature.  To my taste, the second bake (75%H starter) seemed less tart than the first (50%H starter), but of course it is highly subjective.  Both bakes gain acidity after sitting for a day or two.

Thanks again David for a great bread formula.


Jonathankane's picture

I made Don's Baguettes a l'Ancienne with Cold Retardation. I used fresh yeast and and Sel Gris de Guerande salt. The flavor is excellent! I baked these the same amount of time as other baguettes using Dmsnyder's  Anis Bouabsa's baguettes formula, but didn't get the darker crust -my crust has never been as dark as David's, but still excellent. I was concerned about over baking them, the internal temp was 200+ degrees. I want to thank Don and David for their great recipes. I just started baking recently and your posts have been very informative.




saintdennis's picture

need knead speed lead

December 9, 2007 - 4:57pm -- saintdennis

 That KA mixer is not strong for mixing dough. You will burn motor on that mixer.When you buy your mixer always look what that machine can do.This machine is good for batters,creams and soft mixing.If this is new machine that return it and buy stronger machine that is design to mix dough.


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