The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Help! I want to copy this Pacific NW sourdough

Laughingcat's picture

Help! I want to copy this Pacific NW sourdough

I really want to copy a sourdough bread that is made by an instore bakery. The store chain is Haggen's and is located in the Pacific Northwest of the USA. It's their in house sourdough and it is a fantastic bread.

I'm a novice when it comes to bread making but am learning fast. I already have a homemade starter that tastes authentic and good so that hurdle has been taken care of.

The crust has a cool elastic texture and the crumb is moist and pliable with fairly large air pockets. This bread is irresistable and seldom lasts longer than two days in my household.

So far all of my attempts have produced a crumb that is dry and with few air pockets. I've had more luck with the crust and feel that I'm getting close to reproducing what I'm looking for.

Now the details...... The recipe that I'm following is here I believe that this is the actual recipe and have followed it to a tee with the exception (in all my attempts) of using the molasses.

I really want to perfect this bread and I'm hoping someone from this community knows of this bread from Haggen's grocery stores, and knows what I will need to do to copy it.

If you need more info please don't hesitate to ask me.......... I'm sure that 99% of all bakers that taste and experience this bread will be extremely satisfied and will make it their favorite as it is mine and my families.

Thanks for taking the time to read this,


patnx2's picture

tried to make it? and if so what where your results. We could start there. Sound like a nice tasting loaf. Patrick

isand66's picture

It would help to see a photo of the crumb for this bread.

Also, the directions in volume can make a big difference in the final outcome of the bread since you cup maybe different than what they are using.

I would suggest if your loaf is dry that you increase the amount of water, thus hydration of the loaf.  You can also increase the amount of butter or shortening to help improve the softness if that is what you are going for.

The recipe directions itself are a bit strange as far as how they are making a Sponge with a majority of the flour and starter.  Usually a sponge is a much smaller % of the overall recipe.

What hydration starter are you using?  This has an impact on the overall hydration of the dough and they don't mention that in the recipe.

Laughingcat's picture

Thank you for the replies!

As soon as I figure out how to post pictures I'll submit one that shows the crumb. I want to say that the crumb resembles a white country loaf. The best way that I could describe it without yet knowing all the bread making terms is that it is a dry tight crumb, exact opposite of what I think I'm looking for.

As far as the hydration goes this may be the one area that I diverted from the given recipe. When I was mixing it seemed very very wet and I went out of my way to make sure most of the final cup of flour was mixed into the dough balls. As mentioned earlier I'm new to this and I go by what my brain is trying to tell me. The initial mix is very wet.

I think in the next batch that I'll increase the amount of butter and try not to worry about how wet the mix is.

The starter that I'm using is more of a batter than a dough, it resembles a pancake batter.

Would adding in some gluten give me a more elastic crumb and crust?

Thanks again for your time.