The Fresh Loaf

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San Francisco Country Sourdough – December 2012

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GSnyde's picture
GSnyde

San Francisco Country Sourdough – December 2012

The traditional holiday meal on California’s North Coast consists of Sourdough Bread, Fresh Dungeness Crab and White Wine.  By family demand, I made some San Francisco Country Sourdough for the Crab feast.  It was the best I’ve ever made. 

The firm starter was fed the morning before the dough was mixed.  Then the evening before mixing, a liquid starter was made.  The dough was very active and airy.

The bread came out with a crusty crust and chewy crumb.  Excellent flavor.  The only problem is the holes are a bit too large and the horseradish sauce slops through.  

By the way, the formula can be found here (http://www.thefreshloaf.com/node/22679/spring-air…and-oven).

Happy Holidays to all, and may your feasts include great bread.

Glenn

Comments

evonlim's picture
evonlim

Beautiful bread.. Happy holidays!!!

GSnyde's picture
GSnyde

You, too.

Glenn

ananda's picture
ananda

Exactly what these loaves are, Glenn

Best wishes for 2013

Andy

GSnyde's picture
GSnyde

Those loaves were great, but they disappeared really fast.  Baking more tomorrow for the next round of holiday house guests.

Best new year wishes to you, too.

Glenn

SylviaH's picture
SylviaH

The very best to you and yours for the coming New Year!

Sylvia

GSnyde's picture
GSnyde

Thanks for all your nice comments.  You are too kind.

Glenn

dabrownman's picture
dabrownman

be proud of this bread Glenn because there isn't any wrong in them!  Just beautiful baking.  You can't have crab with white wine without this bread to sop up the juices - it just isn't done!

Happy New Year Glenn.

GSnyde's picture
GSnyde

Happy New Year to you, too.

Glenn

Song Of The Baker's picture
Song Of The Baker

Glenn.  Makes me want to drop my rye/pumpernickel adventure and head right back to SF Sourdough country!

Nicely done.  Those will make some amazing sandwhiches or accompaniment to some chowders/stews.

John

GSnyde's picture
GSnyde

This bread is a really good accompaniment for soups.  It's really made for open face crab sandwiches, though.

Thanks, John.

Glenn

hanseata's picture
hanseata

And I sure it would taste great with fresh Maine crabmeat, too.

Happy New Year,

Karin

GSnyde's picture
GSnyde

Thanks, Karin.  Best wishes to you, too.

Glenn

dmsnyder's picture
dmsnyder

One way to keep the sauce from running through the holes is to smush the sauce, bread and crab all together, add a few fried onions and some capers - and fry up the crab cakes.

David

GSnyde's picture
GSnyde

I hate to use nice fresh sourdough for bread crumbs, but the bread seems to disappear before it's stale.  Maybe I could just plug the holes with capers (or olives for the bigger ones).

Glenn