The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My first bake since back from Italy: San Joaquin Sourdough

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dmsnyder's picture
dmsnyder

My first bake since back from Italy: San Joaquin Sourdough

This bake followed my usual formula, except I increased the hydration slightly, adding an extra 20 g of water to the final dough. The formula and procedures can be found here: San Joaquin Sourdough: Update

This remains one of my very favorite breads for the texture of the crumb and for flavor. It is just delicious. I had a couple slices with dinner - plain, no topping or dipping. Susan prefers it dipped in olive oil with a bit of balsamic vinegar. We'll have more in the morning. I haven't decided yet whether to have some toasted with almond butter or made into French Toast. 

I have a couple loaves of Hamelman's Pain au Levain with Whole Wheat Flour retarding tonight to bake tomorrow. That's another favorite. 

Happy baking!

David

Comments

golgi70's picture
golgi70

Another fine SJSD.  Nice shaping and scoring.  You got this dough down.  The best breads are those that need no adornment.  

Cheers

Josh

dmsnyder's picture
dmsnyder

David

emkay's picture
emkay

Welcome back, David. Your SJSD is lovely (as always)! It's next on my to-bake list. I hope my loaves will bloom like yours do. 

:) Mary

dmsnyder's picture
dmsnyder

Do let us know how your bake of the SJSD turns out!

David

Mebake's picture
Mebake

SJSD from the master. They look great , as always David.

Welcome back!

Khalid

lepainSamidien's picture
lepainSamidien

Some really beautiful breads, David. Your wife is a lucky lady !

dabrownman's picture
dabrownman

French toast since this bread, like most,  is even better toasted..... with butter.... maybe a little jam - which is even better than French toast:-)  This is one of the great breads to master even with a little moire whole grains!.  You haven't lost your touch -very well done.

Happy baking

dmsnyder's picture
dmsnyder

I appreciate your kind remarks.

David

bbegley's picture
bbegley

Great robust loaves, amazing crumb, boldish bake...what more could you want.