The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

San Fran SD Memory

ehanner's picture
ehanner

San Fran SD Memory

Many years ago I took a trip to the City by the Bay with my parents and sat at Fisherman's Wharf where we ordered a round loaf of sourdough bread. My parents and I ate the entire loaf as if we had never had sourdough before. We hadn't, actually or at least I hadn't. This memory is one of the things that has driven me to be an Artisan Baker today. I was 18 at the time and that was 40 years ago. My dad is now in his 80's remembers that day and still recalls how delicious that bread was.

Fast forward to today. Now that I have the ability to make just about any kind of SD bread, I'm trying to recall what I remember. I know that sounds silly but what I'm asking is, what are the qualities of that popular loaf? Do we have a member who could be forced into duty who would buy a loaf from a big bakery and document the eating of it? I would love to see it again and hear about the crust and crumb, the sourness in particular. I know the smell of the ocean will make the experience more pleasurable and we will have to try and simulate that component using a hill top and wine.

My guess is that the breads I make today are more mild than those sold in SFO. I want to create a rustic Vermont type bread in a small boule form. The idea is to make a bag of these for hunting trips and give one to each hunter to have for lunch later while sitting in the woods in a foot of fresh snow.

Seriously, anyone willing to take up the call to duty here?

Eric

Richard L Walker's picture
Richard L Walker

You silver tongued devil, you talked me into it.  If someone will send me a loaf of sourdough from San Francisco I will make the supreme sacrifice, eat it and document it.

(Is anyone buying this?)

 

ehanner's picture
ehanner

Richard, I thought you were going to offer to fly to SFO and report to the forum. Surely we have a member or guest who lives in the Bay Area who will take this challenge.

Eric

leemid's picture
leemid

and got a couple of loaves from Boudin's on the wharf. Got some amazing wine vinegar too.

Their bread is rather dryer than what I am making now. They vary between 57 - 65% if memory serves from information given during the bakery tour. I do my sourdough at 75%. Their crust is wonderful, so is the taste. It is rather sourer than most breads I have had elsewhere. The crumb is closer and not so big-holed as I get with my procedure. As I have said many times on this site, my actual SF starter really is sourer than my other one. Both make similar bread from the same recipe, but the SF starter (Franco) makes significantly sourer bread.

There really is something magical about that SF bread and I like it.

Lee