The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

DiMuzio's San Francisco Sourdough

xaipete's picture
xaipete

DiMuzio's San Francisco Sourdough

Happy Memorial Day, Everybody!

I made Dan's SF SD bread yesterday, baked it last night (it got a lot of oven spring), and let it cool on the counter overnight. When I sliced into it this morning, I was very pleased with its structure and open crumb. I would have liked a bit more tang but think that could be achieved by retarding the proof overnight in the fridge. I'm not sure if that would required reducing the amount of starter, but perhaps Dan will supply an opinion. Dan's formula for SFSD was both easy and rapid. Another benefit to Dan's formula (indeed all of the formulas in Bread Baking) is that you can use KA AP, which can be purchased is 25 pound sacks, instead of KA Bread flour. I was amazed that I could turn such a professional looking loaf in a mere day, not counting the time required for getting the starter ready. Dan's formula also incorporated a lot more starter in it than I'm used to! I think this was a very successful bake and I would definitely recommend it to anyone wanting to reproduce an authentic San Francisco Sourdough!

dimuzio san francisco sourdough

Formula for two loaves:

700 g bread flour (because KA bread flour is so strong, I used KA AP)

500 g water

20 g salt

480 g firm ripe levain (67% hydration)

My method: mix the water and ripe levain together to combine, add the remaining ingredients and mix with the paddle on speed 1 for 1 minute. Turn off mixer and let rest 5 minutes. Mix with dough hook on speed 2 for 4 minutes. Let dough rest covered in mixer bowl for 20 minutes. Dump dough on lightly floured counter and do a stretch and fold. Put dough into an oiled dough bucket and let rest another 20 minutes. Do another stretch and fold. Let rise until double in the covered dough bucket. Form into two loaves and proof onto a well-floured linen-lined banneton until nearly double. Bake at 450º on a hot stone with steam until done, about 27 minutes. Let rest in a turned off oven for about 10 minutes to darken and harden the crust.

dimuzio san francisco sourdough

--Pamela

Comments

trailrunner's picture
trailrunner

What a great looking loaf ! I like the idea of using a lot of starter. I think it really makes the bread texture and flavor so much better. I haven't bought his book yet so i am glad you posted the formula. I will try it next week. A side note...why is your starter at 67%? I find it so much easier to always use 100%,,,am I missing aomething ????   c

xaipete's picture
xaipete

The starter has a 67% hydration level. All the SFSD recipes I've seen require a firm starter.

--Pamela

LindyD's picture
LindyD

Nice bake, Pamela.

I'd recommend that interested bakers purchase Dan's book as not only does it contain many more good formulas, but excellent techical information.

 

xaipete's picture
xaipete

The book is packed full of information and would be a great asset to any baker who really wants to take a more professional approach to making bread.

--Pamela

dmsnyder's picture
dmsnyder

Beautiful breads, Pamela. The crumb, especially, looks perfect.

Reinhart uses an even lower-hydration starter for his SF Sourdough, and also uses a high percentage of starter. The firmer starter favors development of acetic acid, especially at lower temperatures. It's interesting that Dan doesn't call for a cold fermentation of either the starter or the formed loaves. (This is from your description. I haven't read his book yet, except for the first chapter.)

David

xaipete's picture
xaipete

I think the specific method employed is left up to the maker. I can't wait to try it again with a retarded proof.

--Pamela

SylviaH's picture
SylviaH

Beautiful Loaf, Pamela!  Did you get one or two loaves from the formula?  The loaf looks like a nice size oval shape made with diagonal slashes?

Sylvia

xaipete's picture
xaipete

The formula is for two loaves. I was really happy with the way it turned out.

--Pamela

cake diva's picture
cake diva

Pamela,

Where do you get the 25# sacks?  The only large volume flour source I see here in Cincinnati is the CGS, and they do not carry KA.  I would have purchased other brands but all the flour they carry is bleached.  The store employee says it is rare that people ask for unbleached flour. 

xaipete's picture
xaipete

Online. Twenty-five pounds sacks can be ordered online from King Arthur. If you wait for free or reduced shipping, it makes the price pretty decent.

--Pamela

cake diva's picture
cake diva

Hi dghdctr!

I live in West Chester  off I-75 Exit 19.  I'm delighted to have a neighbor in tfl.  Perhaps we can have a breadbake or maybe divvy up a big sack of flour one of these days.  I'm at tcmanuel@cinci.rr.com.

Thanks, Pam for the advice.  I'll look up KA now.

weavershouse's picture
weavershouse

Perfect, looks delicious. I'm going to give this a try as soon as I get 480 grams of levain together.

weavershouse

xaipete's picture
xaipete

The formula makes two loaves; you can make one with half the levain.

--Pamela