The Fresh Loaf

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sour dough

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bobkay1022's picture

Alaskan Sour Dough

January 13, 2013 - 4:09pm -- bobkay1022

  

These just came out of the Oven. Baked on a Pizza Stone at 450- 28 minutes. Recipe is supposedly a old Alaskan recipe. I have done it one time before and the crust and crumb could not have ?? been any better. The sponge sat out side in a cool shed overnight about 12 hrs.  It got below freezing out side but the sponge was at 35 degrees. Brought the sponge inside and waited for it to come to room temp.

One loaf little larger than the other by about 4 OZ. I scaled it but did not change the weight.

dabrownman's picture
dabrownman

I am glad to say that I have made 3 of David's fine SD concoctions in the last month.  Each one better than the last.  I started with San Joaquin and learned from some on TFL that this was their 2nd favorite of David's breads - Pugleisi being the first.  Then I did his current quest of SFSD.  I thought this bread was every bit as good as San Joaquin but I did change it slightly to get some of my favorite flour in it.  I just had to do his Capriccioso but also wanted to add in some of my favorite WW and Rye flavor  at 50 g each replacing some of the AP and, since I didn't have enough AP, I subbed 100 g of KA unbleached bread flour.  Other than that I kept his recipe intact including the water even though I was adding in some thirstier grains.

I was drawn to this bread because it is baked upside down with the seam side up on the stone and it is seam side down it the proofing basket - in this case a flowered kitchen towel inside a pretty Mexican basket.  This is very nice bread to bake with no long retard involved and it just came out perfect - at least as good as I can do right now - not for David of course.  It tasted great, the crust and crumb were to my liking and it was much better the next day.  this is now one of top 5 breads on a list of at least 10 in the top 5.  Thanks David.

 

JC1957's picture
JC1957

Light work week has given me time to bake at home.  First batch was the 1,2,3 formula again and then I did a sour dough baguette batch for today.  Here are the results:

Tuesday:

And then today:

I love the exchange of ideas and formulas on this site.  I'm going to try the cocoa, cranberry walnut sour dough very soon.

moma's picture

how do i get better? (new to TFL and sour dough)

July 22, 2011 - 1:19am -- moma
Forums: 

Hi Bakers!

Im new to TFL and hope this is the right forum to post (otherwise im sorry) ;)

Im a 28yrs. old Danish (the country not the pastry ;)) MA student/mother, loving various branches of the cooking world, especially fondant cakes and a nice family meal.

I just started using sour dough (after many yrs baking with dry/wet yeast)and think there's room for som critique and pointers.

The sour doug is bubbly and smells like a nice beer. However I can't get the dough to rise as mutch as I'd thought it would.

bobkay1022's picture

S.D. Bread

March 7, 2011 - 7:12am -- bobkay1022

Here is the recie from a well known Pro.Baker.


1/4 cup starter


1 cup whole wheat flour


5 1/2 cups white bread flour


2 1/2 cups of water


2 tsp salt.


Ingredients were measure with a scale.  Every thig was done per the recipe except I used a KA Pro for kneading.

Bob B's picture

Wanting More sour in my bread

May 15, 2009 - 8:07am -- Bob B

Hi Out there I hope that all is well with everyone. I have a question. I have been makeing a SF sour dough I think it is out of the bread bible. I want to get more of a sour tast. will adding more starter to it help? It calls for one cup of starter now. for one loaf but it is not as sour as I would like. any Ideas?? Thanks for the help.


Have a great day


Bob

ClassicAles's picture

Origins of S.F. Sour Dough...

March 18, 2009 - 8:49pm -- ClassicAles

Hello All;


Wanted to stop in and introduce myself. I've been a craft brewer (home brewer) for several years now and tend to be on the teckie geekie side of things. I've brewed many styles of beer and like the hobby. Why am I telling you this? It all has to do with the history of sour dough yeast and where the San Francisco taste was born.

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