March 16, 2019 - 7:06am
Mike Giraudo's SFSD a la dmsnyder/Ann Rogers
Hi David, I decided to try this bread as per the recipe you posted as per Ann Rogers. I halved the recipe to make one boule. And I stuck to all purpose for this bread. I made a stiff starter (probably around 62%) - which I think fermented a bit too long in my oven with the light on - about 12 hours, however, I went for it. It went into the fridge for about 12 hours, baked at 475 F in my Staub DO lid on for 20 minutes, then lid off, dropped the temp to 450F with convection on for 12 minutes. I'll send a crumb shot when it cools.
Here is a 2nd shot of the bread, cooling....
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So here it is! I probably cut into it too soon - I waited an hour - it's moist, light and a hint of tang. I'm never sure which way I should cut the boule for the best view. The crust is thin and crisp. It's really nice. I think if I had not let my starter go so long, the crumb would be more open. But all in all, it's delicious!
Crumb shot of SFSD.JPG
I would say it is a complete success. It is fun to try to recreate the past. Well done and happy baking
David
I'm trying the same recipe. I just put the loaves in the fridge to proof. I'll blog about it tomorrow.
Lovely bake Sharon. Nice ear and lovely crust. It's all in the taste though and sounds like it's passed the test. Bon Appetit.
Do you have a link to the recipe? I'm intrigued.
Wow! Your loafs looks awesome! Glad it tastes good! But then how could it not! ?
OH BOY...I am so glad I printed out this recipe I found some where ...but now can't find it under this name per the search engine. Funny...I can find this blog...but not the recipe. A link to it so I can print out another one cause this one has my writing all over it... and flour and water...LOL! IS it under a different title in the recipe index??
ANYWAYS...I am finding this works ok with my oven that is horrible and won't let me get hot enough to make a lot of the breads I want. I just have no luck with higher hydration with this oven...but this worked pretty good if not quite the oven spring I wanted. It tasted wonderful and 3rd day...still moist and made wonderful toast. It is easier for my neighbors to eat too...which means I can give away more bread.
Gonna try again with a different set up tomorrow or day after.
Has anyone tried this with preheated oven but unheated baking vessel??
I added some 100 gms wheat flour, 400 gms bread flour to it (1 loaf recipe)...and used a young wheat white sourdough 100% instead of 60% rye starter this time. Will see. Lovely dough to work with at room temp 6hr fermentation, 74 F, and room temp water to mix. I did a bench rest (hoping for a more open crumb)...then shape...then frig.
You can find it on dmsnyder’s blog, dated March 7, 2019 - San Francisco Sourdough Bread. It’s a great recipe. I followed David’s version today but with white Kamut instead of whole wheat. I’m going to post it on the blog.
Mike Giraudo's Recipe (per Ann Rogers)
250g starter (60% hydration)
600g water
1000g flour
20g salt
Makes two 875g loafs
Mix all ingredients 2 minutes on low speed until mixed, then mix 9 more minutes on next level speed. Then a quick stretch and fold, rest dough 30 mins, then stretch and fold one more time.
Then cover and let dough rest for about 8 hours at room temp.
After 8 hours, divide and shape into loafs and then into bannetons or lightly oiled containers, cover- then into the refrigerator for at least 12 - 32 hours. (The longer the time, the more sour the bread)
After refrigeration, place immediately into a pre-heated Dutch oven @475 for 20 mins and then uncover and cook for another 10 mins @450 (or until you like the color of your bread.) Feel free to use all purpose flour, makes for a great crumb.
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