Reinhart's San Francisco Sourdough from "Crust & Crumb"
SF SD from Reinhart's Crust&Crumb
SF SD from Reinhart's Crust&Crumb Crumb
When I started baking bread again after a 20 year lapse, it was to make two types of bread I loved but I could not get locally: Jewish Sour Rye and San Francisco Sourdough. The first bread book I purchase was Peter Reinhart's "Crust & Crumb," and I made his (prize winning) version of SF SD several times. It has been a while since I baked from this formula, and my understanding of bread making has advanced considerably. The Fresh Loaf community deserves most of the credit.
Well, it was time to return to my personal starting point and try again. In the meantime, I had made many sourdoughs, most of which in recent months have been with higher hydration doughs. So Reinhart's SF SD dough seemed really stiff to me. This time around I followed Reinhart's formula exactly, adding the diastatic malt for the first time.
I fed the starter with KA Bread Flour. I used the same flour for the chef and the dough and added about 1/2 cup of whole rye. The firm starter was retarded overnight before mixing the dough, and I also retarded the loaves after they had risen to 1 1/2 times their initial volume. I baked them after warming them at room temperature for 2 hours. I had forgotten how much I liked the flavor of this bread. The taste was quite sour, which I happen to like, and the crumb, while not quite as open as I wanted, was moist and chewy.
Next time, the only change I'll make is to increase the hydration slightly.