The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My try at dmsnyder's San Joaquin Sourdough

  • Pin It
jombay's picture
jombay

My try at dmsnyder's San Joaquin Sourdough

Changed the directions to fit my schedule a bit (~34hr bulk ferment, skipped french folds).


Made 2 baguettes, 1 with traditional scoring, 1 with straight slash.


SJ SD


My baking stone isn't big enough right now, you can see one end kinda went over. Ordered a 15x20 Fibrament but they're backordered for 3-4 weeks.


SJ SD2


 


My scoring and shaping is definitely getting better. I'll post a crumb shot and let you know how it tastes when it has cooled.


 


-Matt

Comments

jombay's picture
jombay

Ok it cooled. Kind of ;) Tastes great, has a good tang and the lightest rye flavor. Oh and thanks for the recipe David.



 


 

dmsnyder's picture
dmsnyder

I'm glad you enjoyed them.


With the longer retardation, was the dough super-extensible? I'd worry about gluten degradation due to proteolysis. If the dough was still manageable, and it looks like it was, that's great to know. Your crumb is wonderful. It gives the baker amazing flexibility in the timing of the bake.


David

jombay's picture
jombay

The dough was still very manageable. Right on, I love being able to retard my dough.

jj1109's picture
jj1109

is that 34 hours at room temp or cold retardation? I'd be very surprised to find excessive proteolysis after only 34hrs cold retardation, however it would be much more likely after that length of time at room temperature.


I have kept sourdough in the fridge for 96hrs with no major proteolysis, the 96hr dough was quite definitely stickier than the time 0 dough, however when my wife took the 96hr dough out of the refrigerator early and it sat at room temperature for 8 hours, it collapsed. Interestingly, whilst completely not able to be shaped, it still created an edible loaf of bread.

jombay's picture
jombay

34 hours cold of course. I don't want to know what happens at 34 hours room temp haha.