dmsnyder’s “San Francisco Style Sourdough” Made in San Francisco!
I baked David’s “San Francisco Style Sourdough”. I used the formula and procedure from his latest blog entry on the on-going experiment (http://www.thefreshloaf.com/node/27982/san-franciscostyle-sourdough-bread-two-ways-3252012 ), except I did not retard the proofed loaves overnight.
The loaves are light in weight; crispy-crusted; with an almost perfect moist, airy crumb; the flavor is moderately sour and very nice.
These aren’t the best-looking loaves I’ve baked, on the outside. But the crumb is real purdy.
Made a nice accompaniment to Chicken Salad.
Next time, I’ll retard the proofed loaves and see what it adds.
Thanks for all the effort on this, David. Good bread.
I also baked a quick bread from Beth Henspergers Quick Breads book today—it’s a Pumpkin Gingerbread, with a spiced streusel topping. Very moist and quite spicy (I added white pepper and candied ginger to her recipe). Real good with Brandy butter, my new favorite dessert condiment. And since there's some whole wheat flour in it....it's healthy!