The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Today's bake: San Joaquin Sourdough 3 ways

dmsnyder's picture
dmsnyder

Today's bake: San Joaquin Sourdough 3 ways

I haven't been posting here much of late. I have been mostly baking variations on a multi-grain sourdough - some mix of heritage wheats, rye, kamut and spelt - with the whole grain flours between 30 and 50% of total flour and all home-milled.

The last few days, I've had a hankering for San Joaquin Sourdough baguettes, and this morning we made a run to our favorite Italian deli where I bought some toscana salami and caciocavallo cheese, which makes my favorite sandwich. I got home, took the retarding dough out of the fridge and had that sandwich on very fresh baked bread. As Flanders and Swann wrote in their "Cannibal Song," "A chorus of yums went 'round the table."

But, not content with plain old baguettes, I used the dough to shape 3 different versions of San Joaquin Sourdough - a small baguette, an epi de blé and a fougasse.

And, finally, the sandwich (minus a couple bites):

Happy baking!

David

Comments

Danni3ll3's picture
Danni3ll3

Love the crumb! I bet it was delicious!

dmsnyder's picture
dmsnyder

Yes. It was delicious.

David

dabrownman's picture
dabrownman

Amazing what some salumi, cheese, SD bread and lettuce can do to make a simple sandwich.  Got to have mayo on mine though.  Wife wants mustard.  San Joaquin is still my favorite white bread.  The one I posted yesterday is very similar 20% whole wheat and rye at 72% hydration.  Yummy.  Love 3 ways ....Well done and happy baking David!

dmsnyder's picture
dmsnyder

David

The Roadside Pie King's picture
The Roadside Pi...

I looked up your formula to possibly give it a go. Are my calculations correct, this is at 82% hydration? The 67% hydration levain was a little confusing. I guess I will stick with the 65% hydration Vermont sourdough baguettes that Alan recommended to me for a while longer. I want to perfect the mechanics before moving on. 

 While I am thinking I found this link right here in the files. I thought you might like to give it a look. I liked it enough to bookmark the page.  Enjoy!

 

Formes de pains

dmsnyder's picture
dmsnyder

I don't know where you got the 82% hydration or the 67% hydration levain. This is the formula I used:

San Joaquin Sourdough Baguettes

Happy baking!

David

dmsnyder's picture
dmsnyder

I believe I have visited that site before. We made many of those exotic shapes in one of the SFBI Workshops I took some years ago.

David

The Roadside Pie King's picture
The Roadside Pi...

Well, this reproduction of the formula I come up with 80% hydration. I reached way back to find the 67% levain formula. See this link. http://www.thefreshloaf.com/node/12383/san-joaquin-sourdough . Glad you liked the link.

dmsnyder's picture
dmsnyder

That 2009 version is a hysterical interest only. 😂

David

The Roadside Pie King's picture
The Roadside Pi...

However for now I am progressing nicely at 65% hydration. Which brings us/me to another question, if a pure greenhorn like me can achieve these kind of results at 65% hydration, why deal with the tribulations associated with high hydration formulas!  These are for sure hard questions that need to be explored. For now I will retire to my lodge and smoke a nice pipe full of Peyote cactus. Ah ha! I kill me!

Elsie_iu's picture
Elsie_iu

I've wanted to bring a baguette sandwich to school for lunch for ages. Still struggling on making some nice baguettes though. Reheating is a problem too when only microwave oven is available. I can't bake everyday so inevitably the bread must be frozen. Even when freshly baked, the crust would turn leathery too soon with HK's humid weather. Might have to get a panini press eventually like my friend does... 

I like the fancy look of the epi de blé and fougasse better. Yet to be honest, baguettes are far more all-purpose and suited for sandwiches. You can't have it all. Well, maybe you can by baking all three :) 

A simple sandwich like this is the best! Glad to see you posting, David. 

dmsnyder's picture
dmsnyder

I agree with your description of problems with sd baguettes. For sandwiches that travel well, I prefer slices of a boule. But if you can make your sandwich to eat when the bread is just cooled, baguettes are hard to beat.

David

The Roadside Pie King's picture
The Roadside Pi...

I do concur 100%, there is nothing that can compare to an Italian hero sandwich on a crisp baguette! Heck, or even a bologna hero!

Benito's picture
Benito

Absolutely stunning bread and delicious looking sandwich David.

Benny

fernerz's picture
fernerz

Yes, you are! Gorgeous bakes. I'm giving this a go starting tonight using the SJSD recipe you posted previously. Thanks for sharing.