The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

San Joaquin Sourdough with White Whole Wheat

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dmsnyder's picture
dmsnyder

San Joaquin Sourdough with White Whole Wheat

Today, I baked a couple of boules of San Joaquin Sourdough. The dough was 75% hydration. I used Guisto's Baker's Choice flour and 10% KAF White Whole Wheat. 


I baked the boules on a stone with my usual steaming setup. However, I poured more boiling water than usual over the hot lava rocks, because I wanted to see the effect of heavier steaming. As I had suspected from previous bakes, the effect was good oven spring and bloom but reduced grigne and a shinier crust.


The flavor is good, but I do think I prefer the rye over white whole wheat in this bread.




 


By the way, this dough makes very satisfactory pizza too.



Pizza made from a previous batch of dough, frozen for about a month.


David

Comments

ArtisanGeek's picture
ArtisanGeek

As usual, everything that comes out of your oven looks perfect! You should be in business selling this stuff!

dmsnyder's picture
dmsnyder

As I've said before, professional bakers work way to hard for too many hours. They have all my admiration, but I'll stick to home baking, thank you.


David

xaipete's picture
xaipete

I believe it. You can make pizza out of anything (this should be the title of a book).


--Pamela

dmsnyder's picture
dmsnyder

Aha! Thanks for the suggestion!


I'll fish those old sneakers out of the trash immediately.


David

xaipete's picture
xaipete

Burning rubber might not laste so hot :-) .


--Pamela

dmsnyder's picture
dmsnyder

David

SylviaH's picture
SylviaH

Lovely boules and nice looking crumb...I bet the pizza went good with italian tuna dinner tonight...everything looks very tasty!


Sylvia

dmsnyder's picture
dmsnyder

Actually, I made the pizzas last Thursday. They went well with a salad.


David

blackbird's picture
blackbird

Really nice, an inspiration, and pizza conquered the world.

Janedo's picture
Janedo

I like seeing your bread binder just behind! I wish I was so organized.


Those breads look wonderful! But yah, you can't beat rye can you? Ha ha!


I've finally started baking whole wheat and that's when I'm happy to be over here where in one dough we can use different degrees of whole wheat (T80 - T110 - T150). I have been stuck in a pain de campagne with RYE rut for so long, thought I'd discover wheat.


We are going crazy with pizza these days and I'm dreaming of that oven that is on it's way. I'll use your san joaquin dough and show you the pictures in August. ;-)


Jane

dmsnyder's picture
dmsnyder

That binder is one of four! Moreover, each is divided so, for example, all my baguette recipes are in one section, Italian-type breads in another, recipes for rolls in another, etc.


I have enjoyed what a bit of white whole wheat does for baguettes, I thought I'd try it in the SJ-SD. It's good, but not as good as a bit of rye, to my taste.


What's the new oven story?


David

Janedo's picture
Janedo

HI hi hi.... I ordered a Model 100 Panyol wood burning oven and my poor hubby who will be returning from a 4 month mission will be attacking the installation next month (in about ten days - I'll give him a couple days to get settled). Oh, I'll help him! But that's man's work, right????


I'll write about it on my blog very soon and I'll take LOTS of pictures, promise.


Jane

dmsnyder's picture
dmsnyder

Looking forward to hearing about your new oven and seeing your pictures!


David

hansjoakim's picture
hansjoakim

I knew it, David, you're a rye man at heart. Great to hear :)


Your boules look outstanding. Perfectly proofed and slashed. It's weird how high hydration you're able to pull off for these loaves - the last time I had a crack at a 75% hydrated wheat dough was when I made ciabattas... Trying to shape that wet mess into boules - oh boy. But I guess we're talking different flours (with varying protein content etc.), humidity and so forth.


Anyways, terrific bakes!

dmsnyder's picture
dmsnyder

I've been drooling over your latest bakes, too!


I was concerned about how slack the dough seemed when I retarded it. I did an extra fold after an hour in the fridge. But, after retardation, it was very workable. It felt strong when I shaped it and it had minimal spread when I dumped it from the banneton onto the peel.


The flour I used is 11-11.5% protein - not that high. I really think the mixing, retardation and firm pre-shaping accounts for the very good gluten development. I am really happy with "stretch and fold in the bowl" and on the bench for these wetter doughs. 


Re. rye: I do like rye breads. My current favorite is Hamelman's 5-grain sourdough rye. 


David

TeaIV's picture
TeaIV

once again, your baking has no room for iprovement in the best way imagineable. The SD SJ I made was with WWW as well, but yours looks a lot better. sadly, my starter has died out yesterday.


 


great job, pizza looks great as well!


TeaIV

Flour's picture
Flour

That pizza looks yum!