The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

San Joaquin Sourdough

Dwayne's picture
Dwayne

San Joaquin Sourdough

I made this bread this weekend and was so pleased with it I had to post some pictures and thank David for sharing his recipe.  It is a great bread.  The substitutions that I made was I used Gold Metal Better for Bread for the white flour and Bob's Red Mill Dark Rye for the Rye flour.  I had been getting my starter ready by feeding it every day for about a week.  Another change I made was the way I did the strech and fold.  I've been looking every where for those plastic scrapers and so I do not have one.  I did the strech and fold just by getting my hands wet and picking up the dough and using gravity to do the streching and I would do the folding.  I was very tempted to use Richard Bertinet's method, maybe next time.  David's directions were great with time intervals listed so I followed them pretty closely.


On bake day I was begining to wonder if my starter was working well enough, but the oven spring I got was amazing!  I tried to score the bread as David said and since this is a wet dough was having trouble but I got close.


 


The Crust.



 


The crumb.



 


This turned out to be one of the best looking loafs that I have made.  It was also the first Batard.  The flavor was great.  I was a bit dissapointed that it was not more sour but that will be another research topic - how to get your starter to yield a stronger sour flavor.  We had it toasted for breakfast and it was so good.


 


Again, Thanks David!  I will be making this again.


 


Dwayne

dmsnyder's picture
dmsnyder

I'm so glad you are enjoying the SJ SD!


For a somewhat more sour version, try increasing the levain from 100 g to 150 g and cold retarding the dough in bulk for 36 hours rather than 21 hours. 


If you increase the levain, you might want to decrease the water in the final dough by 10 g or so. However, if you use a higher gluten flour (over 11.7% protein), it does absorb more water, so go by the dough feel. I am using KAF AP flour these days for this bread.


David

Dwayne's picture
Dwayne

Thanks for the tip, I will try 36 hours retarding and see how that goes.  I'll probably stay with the Bread flour for the next loaf as I liked the texture that I got.


 


Dwayne