San Joaquin Sourdough for Special Company
With Brother David and Sister Susan visiting from the Great San Joaquin, I had to bake San Joaquin Sourdough, and I had to bake it good! I made a double batch of dough to try Mini-Baguettes along with a couple Batards. The process was uneventful (sorry, no Stupid Novice Baker Tricks this time).
After reading lots of descriptions and looking at several instructional videos, my first attempt at shaping Mini-Baguettes went pretty well.
My scoring technique improves a bit each time and my new baking stone gives good spring (thanks, Stan).
For a medium-hydration dough, the crumb was pretty holey.
It was a big baking day. Baguettes cooling, Batards proofing, pizza dough resting for its next stretch. Pretty good production for a one-oven kitchen.
David seemed to enjoy the Baguette, but perhaps not as much as the Pizza and Pinot Grigio.
The Batards were proofed in my brand new bannetons. Though not as gorgeous as the best our family produces, I'm easily pleased with Batards that look like Batards. The crust was crunchy and the crumb was nice and moist.
And one could get lost in the holes.
Tonight, before dinner out, we'll have more bread and cheese and wine. I'm expecting few complaints.