Sourdough, San Francisco
Am new in town and was hoping to find a recipe for "San Francisco" Sourdough like my mother used to make. I'm not sure if she made "true" SFSD, but I recall that it had a lovely, wide open crumb and thin but crisp crust and rose like a dream (she may have used a combination of sourdough starter and active yeast). She made boules which had lovely oven spring and held their shape, without proofing in any kind of basket or pan. Am sure she used all white AP "Robin Hood" brand flour from the US, but am not sure that's essential. Can anyone help with a good recipe?
Also (and this is the embarassing bit), I live in Rotterdam, Netherlands, and it is hard to find decent "hard" flour here with a high gluten content. Can anyone recommend the some decent hard flour which I can readily find here? Ironically, even though the best bread I have ever eaten was in France, I haven't produced a good loaf since I arrived in Europe! Average Europeans do not tend to bake anything these days and flour in the supermarkets comes in one varierty -- low-gluten and in small bags. Does the origin of the flour even matter? Are European-grown flours OK? I do have access to ONE decent French-style bakery here (the Netherlands is not France as far as the food is concerned), but $5 a loaf is killing me and the stingy baker won't even disclose the name or origin of the flour he uses.
If anyone is familiar with European breads, I have to admit I'm not overly crazy about Poilane (too big, too barnyardy, too sour for me) but I do like Paul's pain de compagne as an every day loaf. Unfortunately the only Pauls in the Netherlands is at the airport! So...I'm reduced to my baker's blackmail or trying to perfect my own loaf at home (and my LITERAL "Dutch oven" is so small I at first thought it was a microwave!). Any advice on how to circumvent stingy bakers and tiny "Dutch" ovens appreciated.