The Fresh Loaf

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Sourdough Ciabatta and San Francisco Sourdough

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codruta's picture
codruta

Sourdough Ciabatta and San Francisco Sourdough

These are both "a first time" for me. I never made ciabatta before, and I never made SFSD before. The formula I used for ciabatta was from Txfarmer blog, the one that is made in 36 hours (I made in 40 hours), and I was so pleased with the result, I baked it twice, one after another. First time with some whole wheat in it, and second time with some rye and wheat germs, toasted. I'll defenitely make this formula again, I still have to learn when to stop the fermentation and how much to develop the gluten before putting the dough in the fridge. I'm happy with the result, but I based my work on instinct, without having a clue if I'm doing right or wrong what I'm doing.

Pictures from the first batch:

 and from the second batch

 

 

San Francisco started with David's formula from "Crackly crust and shiny crumb SFSD form AB&P" (I don't have the book, yet, but after this bread I'll save some money to buy it) - link to David's post here. I increased slightly the rye percent in the formula and I added some durum flour, and the resulting bread is extraordinary. I never tasted a true San Francisco sour, so I can't compare, but I think this bread is the best I've made so far (in white bread category). It's moderate sour, and the crust is deliciously flavored, and the crumb is cool and silky. I am very very happy I made this bread, all my good thoughts went to David everytime I ate a slice of bread.

pictures with the crust:

and with the crumb:

 

 Happy baking everyone! Thank you TFL members for being here.

codruta

PS. If someone is interested, more pictures and complete recipe can be found on my romanian blog, link for ciabatta here, and link for SFSD here.

Comments

ananda's picture
ananda

Hi Codruta,

Both of these breads are very lovely indeed.   I know you work very hard to produce your beautiful breads, but it is accompanied by clear natural feel for breadmaking...doubtless won over a period of time and some failures along the way.

But it is so good to look on as your journey reaches to such high levels.   Great choice of formulae really helps too.

For a home oven, the crust on the San Francisco Sourdough is really outstanding...and it's not the first time I've seen it in your bread.

Very best wishes

Andy

codruta's picture
codruta

Thank you, Andy. It's a long journey for me, and hopefully in the future the failures won't be as many as they were in the past.  I don't bake very often, so I have to choose the formulas very carefully. I never told you I baked the kamut (R) bread - I'll post about it soon :) You are such a great inspiration.

All good wishes,

codruta

PiPs's picture
PiPs

Hi Codruta,

Great to see some more beautifully baked sourdoughs from you. I agree with Andy, the crust on your San Fran Sourdough is supurb ... love the cracking in the crust.

... and the ciabatta crumb looks perfect for dipping :) ... it tasted good?

All the best, Phil

codruta's picture
codruta

Phil, the ciabatta tastes wonderful, it was a big surprise for me, as I always thought the ciabatta has a bland taste. Contrary, it is a very good bread, full of flavor and texture.

The SFSD is a formula I'll definetely make again.

Best wishes, codruta

dmsnyder's picture
dmsnyder

Both your ciabatta and the SFSD look wonderful!

David

codruta's picture
codruta

Thank you, david... I'm lerning fom the very best :)

codruta

sam's picture
sam

Very nice codruta!  

Looks very professionally done, all of it, but in particular the ciabatta shaping.   Beautiful little pockets of goodness!

 

codruta's picture
codruta

Hi gvz, thank you for kind words. About ciabatta.. I hope it was not just a begginner's luck. i have to make these again, just to be sure :P

codruta

nycbaker11's picture
nycbaker11

Hi Codruta, 

Baking must come so natural to you as these ciabatta rolls look wonderful and you've never touched ciabatta dough before.  Kudos.


Ray

codruta's picture
codruta

Ray, thank you. How nice of you to say that.

Hopefully, I'll be able to replicate them again, maybe even better than that.

codruta