The Fresh Loaf

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San Joaquin Sourdogh- My Take

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jsk's picture
jsk

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 Loaves



The Crumb



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,


Jonathan.

Comments

cranbo's picture
cranbo

Your loaves look good. 

jsk's picture
jsk

Thanks cranbo!

la baguette's picture
la baguette

can you post formula for the starter?


Earl

dmsnyder's picture
dmsnyder

BTW, you don't need a scraper to do the S&F in the bowl. In fact, you can use your hands. Many do. I use a silicon spatula, actually, which I prefer to a scraper.


David

jsk's picture
jsk

Thank you David!


I didn't know that you could use your hands to S&F in the bowl, I wlways thought it would stick like crazy.


Earl, I followed generally Hamelman's recipe for a liquid sordough starter. A good formula for raising a starter is Susan's from her great blog.


Jonathan