The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Another San Joaquin Soudough

dmsnyder's picture
dmsnyder

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.


David


 

Comments

SylviaH's picture
SylviaH

David, Beautiful loaves and very nice looking open crumb!  I bet they taste wonderful!


Sylvia

dmsnyder's picture
dmsnyder

David

blackbird's picture
blackbird

hi David,  I do declare, IMVVVHO----in my very, very, very humble opinion---- that crumb photo is a marvel.   I'm learning. 


Thanks for posting.

dmsnyder's picture
dmsnyder

If you have never baked a bread with a very open crumb, this bread is a good one to work on.  It is a high enough hydration to give you a reliable open crumb (assuming gentle handling) but not as challenging as Nury's Light Rye or a ciabatta to a baker not ready to tackle really slack doughs.


David

xaipete's picture
xaipete

I almost picked up a sack of KA whole wheat white when I was at the market Sat. morning. Darn, now I wishing I had so I'll have to make a trip over there this morning. I did replenish my supply of Guisto's BC though, so I'm fixed up on that score.


Your loaves look terrific as usual! We've been living off loaves that I froze for the past few days and some SFSD that I made on Friday. But that stuff is mostly gone now, so I'd better get to work.


--Pamela

dmsnyder's picture
dmsnyder

Hi, Pamela. I've been really pleased with the effect of a little WWW added to a basically white bread. It must add a lot of ash/flavor as well as boosting the protein content of the dough.


I want to try using it to make a whole wheat pan loaf I've made before with red WW (from BBA). I see that SteveB posted on this.


David