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.