The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

San Joaquin Sourdough: yet another variation

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dmsnyder's picture
dmsnyder

San Joaquin Sourdough: yet another variation

I haven't made my San Joaquin Sourdough for quite a while. It is one of my favorites, so I made a couple loaves today. I used KAF European Artisan Style flour and Bob's Red Mill Dark Rye. The "variation" of note is that I used a bit less rye (5%) and put all the rye flour in the starter feeding. I also decreased the overall dough hydration just a bit to 70%.




The bread had a thin crust and very chewy crumb. It is mildly sour. It's still a really good bread.


You can find the basic formula and method here: San Joaquin Sourdough 1


David

Comments

Susan's picture
Susan

I want a slice NOW.  And you can tell why I limit my baking.  If it's not here, I can't eat it. 


Susan from San Diego


 

dmsnyder's picture
dmsnyder

I'd swap a slice for one from your sourdough with flax seeds any old time!


David

chouette22's picture
chouette22

... loaf of bread! You got busy right away after your work trip - those multigrain rolls and breads in your other post look great as well.

dmsnyder's picture
dmsnyder

David