The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Today's breads - Vermont Sourdough & San Joaquin Sourdough

dmsnyder's picture
dmsnyder

Today's breads - Vermont Sourdough & San Joaquin Sourdough


The boules are Vermont Sourdough from Jeffrey Hamelman's "Bread." I made these using a San Francisco Sourdough starter from Sourdo.com that sat, without being fed, in the way back of my refrigerator for at least 6 months. It had been a firm starter, and while looking kind of gray on the surface, came back to life after 4 feedings at 125% hydration. And by then, was really, really happy to be making bread.


The Vermont Sourdough has a crunchy crust and chewy crumb. The flavor is just about perfect - moderate sourdough tang but not so sour as to mask the complexity of the wheat flavors. 



Vermont Sourdough Crumb


The bâtards are my San Joaquin Sourdough. No crumb shots or tasting notes on these. They are being frozen to take on a family vacation next week.


David

Comments

LindyD's picture
LindyD

Looking good, David.


Glad you were able to rev up that starter.  They sure can be forgiving.


BTW, I can't imagine the crust being any other color since it adds so much flavor.


Pale bread is too anemic for my tastes.

dmsnyder's picture
dmsnyder

From the photos in "Bread," this is one that is supposed to be baked as bold as I like it. I actually baked this about 5 minutes less than Hamelman specifies, but I started them in a 500ºF oven.


The starter is amazing. It's one I've fed only AP flour, to see if I could maintain the original organisms longer. However, the flavor tastes no different from that I get with my usual starter. Not that that's bad. ;-)


David

Paddyscake's picture
Paddyscake

one of my favorites. Starters are amazing..so resiliant. If you baking bread to go..are we to assume you will be going through baking withdrawal??


Have a wonderful vacation!


Betty

dmsnyder's picture
dmsnyder


are we to assume you will be going through baking withdrawal??



No way! I'm taking along starter, kneading mat, scoring knife, instant yeast, bowl scraper, digital scale .... I bought two huge SS mixing bowls last Summer and left them with my son in Portland to keep for our annual stay on the OR coast.


I'm leaving room in the suitcase for a change of socks, you shouldn't worry.


David

Paddyscake's picture
Paddyscake

need socks at the beach? Pack more bread baking supplies!


Betty

dmsnyder's picture
dmsnyder

Well, the day before we head to the beach I'm visiting a friend from college's business. He distills fine eau de vie from a variety of local fruits. (See Clear Creek Distillery ... Eau-de-Vie, Brandy, Grappa, Single-Malt ...) Then I'm going to my grandson's music recital. I just thought I should wear socks.


But you're the oregonian. Will I be the only one wearing socks? Shoes? 


David

Paddyscake's picture
Paddyscake

I'm really not the Oregonian, my husband is. I'm a New England girl, Connecticut, all my life except for 11 months in Japan. My biggest "ah hah" moment here in Oregon was that there is a huge population of retired hippies here, no slight intended. Boomers with long gray hair, tats, birks (any time of year). I'm thinking you will be safe with socks. If you are going to the Blues Fesitval next weekend (we'll be there Friday) feel free to wear your tie dyed T's (no, I don't have any, but my husband does) and whatever else you thought was cool in the 70's.


Very interested in Clear Creek Distillery. I've been looking for Pear Eau de Vie. The imported French version's price, makes me cringe.


Thanks,


Betty

Franko's picture
Franko

Great looking loaves David! The Vermont Sourdough with it's brotform pattern looks particularly good. I'm still working on getting a similar kind of definition with mine.


My wife and I are also headed to the coast next week. In our case it's the Washington coast around Long Beach.I won't be doing any baking while away but hope to find a good bakery or two. I'll need a good crusty loaf to go with the steamed clams I intend to pig out on while I'm there. Have a safe trip .


Franko

dmsnyder's picture
dmsnyder

Re. Brotform flour pattern: I use a 50/50 mix of AP and rice flour. I rub it into the brotform until all the spaces between the coils are filled but there is no loose flour in the basket. That seems to work for me.


It's supposed to hit 105ºF here today. Where we're heading will be in the 60's. That sure sounds nice!


David

belfiore's picture
belfiore

there's a good one right on the main drag...pretty small town so hard to miss...they have wonderful breads & pastries as well as a really good cup of coffee. Have a great trip.


Toni

proth5's picture
proth5

loaves.


Baking withdrawal???!!!  I'm in serious trouble with that.  I can't be detailed with my travel schedule, but in order to try and keep my house and garden together (and keep up with my canning/preserving obligations) I am crossing the Pacific just a little too often.  Trying to bake today (also making onion jam...) - but no promises - it has been a long time - and my oven has been doing poorly (will get replaced as soon as I get to stay home for awhile).


Have a great time!


Pat

dmsnyder's picture
dmsnyder

I truly sympathize with your baking deprivation. With your prolonged stay in Okinawa, I'm surprised you even try to keep a garden going in CO.


David

proth5's picture
proth5

Much of the garden was put in motion when I thought I would be home much earlier.  Once one starts - might as well keep it going.


It does take some heavy duty plannig and some "garden engineering" to keep the thing going, but it's a good learning experience for me.  Maybe someday I'll write a "how to" book - "The Absent Gardener" - hmmmm.


Have fun on your travels!

belfiore's picture
belfiore

David,


Awesome...maybe some day my bread will look like that! Have a safe and happy vacation!


Toni 

dmsnyder's picture
dmsnyder

I'll try to direct some of the cool air towards B'field!


David

Kingudaroad's picture
Kingudaroad

Those make me want to get a round brotform. Great job and visually stunning.

zoltan szabo's picture
zoltan szabo

Nice looking loafs!!!


happy baking


Z