San Joaquin Sourdough
San Joaquin Sourdough & Friends
San Joaquin Sourdough
San Joaquin Sourdough Crumb
This boule is made with my Pain de Campagne formula. (http://www.thefreshloaf.com/node/8454/pain-de-campagne [1]) I used KAF French Style Flour with 5% KAF Organic Whole Wheat and 5% Giusto's whole rye flour. I formed one boule which weighed 860 gms baked. I baked at 480F for 18 minutes under a stainless steel bowl, then another 22 minutes at 460F uncovered. The shine on the boule is real. I assume this is gelatinized starch from the covered baking. I thought it was a nice effect.
The "friends" are baguettes made with the Gosselin pain a l'ancienne formula.(http://www.thefreshloaf.com/node/8524/philippe-gosselin039s-pain- [2]à-l039ancienne-according-peter-reinhart-interpretted-dmsnyder-m) There were 4 of them, but I devoured one with dinner. It did not have as open a crumb as my last batch, but the taste was wonderful - very sweet, classic baguette flavor.
David