Another San Joaquin Soudough
My "San Joaquin Soudough" formula grew out of explorations of the technique used by Anis Bouabsa for his prize-winning baguettes. I have discussed this in detail in earlier blog entries on TFL. This remains one of my favorite breads, but I'm always looking for ways to improve on it.
Last week, I made some straight dough baguettes that had a wonderful flavor. I used 90% Guisto's Baker's Choice and 10% KAF White Whole Wheat in that batch. I wondered how this flour mix would work in the SJ SD. I made this as before, but slightly drier than I usually do when adding whole wheat - 70% hydration.
This was a very nice bread, as usual. The flavor of the flour mix used was not a noticeable improvement over the AP/Rye or AP/Rye/WW mixes I've used before.
I plan to make another batch of baguettes with this flour mix tomorrow, with a few minor tweaks to the procedure. I'm eager to see if last week's flavor is reproducible.