Blog posts

San Francisco Style Sourdough Bread

March, 2019

David Snyder

This recipe was kindly shared by Ann Rogers who got it from Mike Giraudo. Mike's recipe is his own adaptation of that of Ramon Padilla,who worked for 30 years as a baker for Parisian and Boudin bakeries in San Francisco.

These are the instructions she provided verbatim, followed by my adaptation, reformulated to make 1000g of dough.
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This is today's daily bread...made with rolled oats fermented overnight with levain and water before being mixed into a rye/spelt/Marquis wheat dough along with some chopped almonds; shaped loaves were dusted with sifted bran and some sesame seeds, cold proofed overnight and baked this morning direct from the fridge in pre-heated DOs. 

I had an aunt that was exceptionally partial to bran muffins. When she visited us, I indulged her with fresh muffins every morning. Her recipe (which I scrupulously followed) was based on All-Bran breakfast cereal.  My wife and I prefer Scotch oatmeal, so we do not normally keep All-Bran in the house, so we have not been in the habit of making bran muffins for years.

I baked 2 loaves of DMSnyder's SJSD and they disappeared overnight.... so decided I'd make something that at least seemed more healthy.

A while ago Joze created an amazing version of Maurizio's 50/50 during a community bake which I loved doing at the time ..http://www.thefreshloaf.com/node/56967/50-wholewheat-community-bake-jozes-version

The French typically use 10-17% rye flour and T80 flour for the rest.

Here in New Zealand I have limited choices.  But I have a flour mill.  So I've been making a flour close to T110 as follows:

There is a graph going around which compares the growth of yeast to LAB across the temperature range.  The yeast being compared is C. milleri.  What disturbs me about this graph is that people interpret it as being the only yeast relevant to their sourdough.  It's not.

Mixed Grain Sourdough Bread 

March, 2019

David M. Snyder

After the disappointing attempt to replicate Larraburu Brothers' San Francisco Sourdough Bread, I needed solace. The best cure for failure is to get up and do better. 

Polish Milk Rye (chleb z mlekiem) from The Rye Baker, page 309.  It uses  a wet rye sponge as well as commercial yeast and has 60% medium rye (home ground and sifted), 40% bread flour, eggs, milk, molasses, and caraway seeds.

It's was a fast developing dough that shaped easily with gentle handling.  It's tasty and has quite a subtle flavor and would go with practically anything.  I can't recall working with a dough with such low hydration (~60%) since I started making sourdough.

So I scored these breads all from the same batch of dough. As you see the ear on the one is so nice but in the others my scores seem as though the dough is over fermented. These came out of the fridge and into the oven.

Any thoughts?