The Fresh Loaf

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San Francisco-style Sourdough with Increased Whole Wheat

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dmsnyder's picture
dmsnyder

San Francisco-style Sourdough with Increased Whole Wheat

I usually make this bread as  500g boules, but the beautiful large bâtards and miches I've seen  from Josh, Syd and others in the past week or so had me craving a larger loaf. So this 1kg bâtard was baked this afternoon, and it is good. I think it's kind of pretty, too.

The formula for this bread is in San Francisco-style Sourdough Bread with increased whole wheat flour, except I boosted the hydration by about 30g or so. I've been doing that pretty regularly. I'll have to actually weigh the additional water and recalculate the hydration one of these days. I'm guesstimating it is about 81%.

I baked this loaf at 460dF with steam for 15 minutes, then at 435dF Convection for another 20 minutes.

Happy baking!

David

Comments

golgi70's picture
golgi70

And awesome scoring and bloom. Looks like 81% is the sweet spot. Ever push the wheat even further than 25%?

josh

dmsnyder's picture
dmsnyder

I've gone up to 50% WW(as I recall), but that also had a mixed grain/seed soaker, so pretty different. It was very good also.

David

 

Syd's picture
Syd

That's a beauty David!  That gringe is perfect.  The crumb open and the crust crisp.  Doesn't get much better than that.  Really nice baking.

Now how does it taste?  Is there any difference from the 500 g boules?  Wasn't it Hammelman who maintained that the weight of the dough affects the flavour?  Or was that only during the bulk fermentation?  Will have to go and check that out.  Bigger boules or bigger loaves of any shape will dry out more slowly for certain but I am not sure what other implications size has for flavour.

Syd

dmsnyder's picture
dmsnyder

The bread has a nice, wheaty flavor with minimal sourdough tang. I did none of the tricks to make it more sour. The crumb is very light. It is perfect when toasted in thick slices.

I don't recall Hamelman's comments on "the mass effect." I learned about it at SFBI, I think. If I had to characterize the effect it would be on flavor complexity. I think it occurs mostly with bulk fermentation but also with loaf size (proofing and baking).

David

bakingbadly's picture
bakingbadly

Pretty, indeed. I've been making yeasted bread rolls for the past few weeks, for work-related reasons, and my craving for a proper sourdough like yours only intensifies it. Looks like I'll have to bake something bold and crusty soon.

Jolly bakings and thank you for the inspiring posts!

Zita

dmsnyder's picture
dmsnyder

David

Mebake's picture
Mebake

That looks really yummy, David! Pretty high cross section, considering the high water content. Masterful of you!

I'll have to try your sfsd one day.

khalid

 

dmsnyder's picture
dmsnyder

The dough was very extensible but got stronger by time I was shaping. It was easy to get a nice tight shape. I use the technique in the KAF videos, except I proofed in a lined banneton.

This bread was hardly like the old SF SD. It is really a French-style pain de campagne - not very sour at all.

David

isand66's picture
isand66

Beautiful bake David.  I've been increasing my hydration levels lately as well and it looks like it certainly paid off on this one.

Ian

dmsnyder's picture
dmsnyder

David

dabrownman's picture
dabrownman

The girls like your recipe for this bread a lot in the the 20-40% range for the whole grains in the mix,  It is their favorite. or the PVM,  and no wonder why.  I think the longer autolyse helps the higher hydration levels.  Never get a crumb like that though.

Well done and happy baking  .

dmsnyder's picture
dmsnyder

David