The Fresh Loaf

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San Francisco Style Sourdough with Increased WW Part 2

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isand66's picture
isand66

San Francisco Style Sourdough with Increased WW Part 2

This is attempt number 2 with a new variation of my own for this great recipe from fellow TFL regular David Snyder.   The original from post from David is here.

My last attempt ended up pretty good but I over-proofed the loaf and and the dough stuck to my new basket.  The bread still tasted very good and I ate it all week long.

Closeup1

This time I wanted to try and use a cold bulk retardation instead of shaping the final dough and retarding the loaf in the refrigerator.  I followed the original instructions but when it was time to shape the dough I put it in the refrigerator.  The next morning I let it set in my proofer set to 70 degrees for 2 hours and then shaped and proofed for about 1.2 hours at 86 degrees.

The dough had great oven rise and I was pretty happy with the final result.  I do have to say it was not as sour as the original version and I still had some irregular holes which is not something I normally get with any of my bread.

Closeup2

All in all the bulk retardation method is worth a try but I think it is more sour the original way.

Happy Baking.

Ian

Crumbcloseup

Crumb

Comments

Darwin's picture
Darwin

Crust & crumb are nice, congratulations.  Darn, now I am hungry :)

isand66's picture
isand66

Thank you Darwin.  I'm grilling some of it up now to have with a turkey burger.  This makes great grilled bread.

Regards,

Ian

dmsnyder's picture
dmsnyder

I have a couple loaves each of SF-style SD and SF-style SD with increased WW retarding to bake tomorrow. 

David

isand66's picture
isand66

Thanks David.  I really like your formula and it's very adaptable.

regards

Ian