The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

San Joaquin Sourdough

ExperimentalBaker's picture

San Joaquin Sourdough

Baked my first San Joaquin Sourdough based on (Thanks to David!)

I reduced the hydration to 70% instead of 75% since I am not comfortable with high hydration dough yet.

My shaping has room for improvement.

Crumb shot.


Flavour-wise, it is fantastic!


dabrownman's picture

one of the great bread to be found anywhere in the world - and one of the best baguette recipes too!  It has bigger holes at 72% or 75% hydration but yours tastes the same and is about the best tasting sandwich bread to be found anywhere,  Well done and

Happy baking  

bakingbadly's picture

Looks really good! With a crumb like that, perfect for sandwiches---if the holes were any larger, condiments will fall onto your lap!

Jolly bakings,


Kiseger's picture

Success!  Looks great, you've nailed this one!  I'm with Zita on the crumb, looks perfect to me for the purposes of loading a slice with all sorts of tasties without them falling through!  Well done and Bake on!

CAphyl's picture

I think it looks great and the crumb is very good.  I am sure it tasted wonderful.  I love David's recipe as well. Congratulations!  Best,  Phyllis

emkay's picture

Your SJSD looks great.David's recipe is one of my favorite go-to breads.  

sue cardiff's picture
sue cardiff

Not much room for improvement here, you should be proud.