San Joaquin Sourdogh- My Take
A couple of weeks ago i got that feeling in my stomach that I have to bake bread again. I used to bake quite a bit until six months ago and I felt it is the time to start baking again. For this I had to create a new sourdough starter as I sadly found my old one molding in the back of the fridge. I started it with some rye flour and water and converted it gradually to a white flour stater. When it was active and vigorous enogh. I decided to bake with it. I chose to try David's San Joaquin, wich I've been wanting to try for a long time.
As I didn't have a dough scraper in hand (lost it somewhere in the house), I didn't use the S&F in the bowl technique, and kneaded the dough for a few minutes in the KitchenAid and had two folds during the bulk fermentation, wich developed the gluten well and the dough was strong and elastic. I retarted the dough only for 15 hours because of tight schedule. I shaped it into two batards, proofed and baked as in the formula.
The results were great! The crumb was delicious and open with a slight tang and a wonderful presence of rye. The crust was quite thin but crispy and had a great flavor.
I highly recommend this one!
Have a great weekend,