Replicating Colombo San Francisco Sourdough
I am relatively new to baking. What grabs me are sourdoughs.
I have tried several recipies that are labelled "San Francisco Sourdough".
All of them produced fine bread, but none of them resemble the bread of my youth in the bay area:
Colombo San Francisco Sourdough.
The Crust was very chewy, just on the verge of being tough.
The crumb was open but dense.
The tang was pronounced but the afternotes were nutty.
I am nowhere close to being able to match this bread.
Is it that they use a propietary blend of wheat that is not available to the home baker?
Or is it just a matter of recipie and technique?
Thanks for any suggestions.