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Peter Reinhart's recipe for San Francisco Sourdough Bread in "Crust&Crumb" is one I keep coming back to. I have enjoyed many French-style levains with a more subtle sourness, but I still prefer the assertively sour San Francisco-style Sourdough. Reinhart's formula in C&C is the one with which he won the James Beard Award, and it is a winner in my book too.

I would like to thank everyone who weighed in when I was looking for advice for the class, "Chemistry and Culture of Bread" that I co-taught this spring.  It was an amazing experience.  We had 15 students in the class and the local Congregational Church allowed us to use their kitchen with two regular ovens and two huge convection ovens.

This is a loaf of Susan's sourdough that I was sure was way overproofed. In fact it surprised me and produced a lovely set of ears. Note the stainless steel stirring spoon, perfect for whipping up my starter. Susan is going to enter the picture! A

Nothing fancy, just basic baking.

I tried to include a picture, but I'm not adept enough with my photo editor and the online host.  Maybe another time.  But, trust me, they look and taste good.

They're the Four-Seed Snack Crackers on page 122 of Brother Juniper's Bread Book by Peter Reinhart.

The ‘force’ was very strong this weekend, because I had the blessings from Susan of San Diego.    It was so strong that I could feel it as soon as the bouncy boule-shaped dough rolled out of my palm after one of its many S&Fs. From that moment, I knew I was going to make it.  Here it is, and Susan, I’m forever grateful to you!

http://www.flickr.com/photos/33569048@N05/sets/72157618730642157/

Same formula as the 76% hydration baguettes I made before.  However, a few changes took place:

Flour - switched to KA organic all purpose flour from bread flour

Having become more comfortable handling slack dough by referencing to dough kneading and shaping techniques from Susan of San Diego, SteveB of Bread Cetera and Mark of the Back Home Bakery.

And for the first time, I heard my baguettes "sing".

I've been baking bread (like sandwich loaves) for a long time, but in the past few years have gotten interested in making 'really good' bread. TFL has helped a lot. Here's a bit of what I've learned.

This is a Rustic Italian Bread from Cook's Illustrated.

I fiddled for a while with jonkertb's multigrain bread recipe, and eventually got it the way I wanted:

These baguettes turned out surprisingly well in spite of a number of recipe mishaps--I improperly jury-rigged some ripe firm levain into an instant liquid levain, made two large loaves instead of three smaller, and left the oven at 500º. The crumb was somewhat open and had a nice buttery flavor, but the loaves lacked a crispy crust owing to their too high and brief bake. I really owe this one another try before deciding on its merits!

The good news is that I have baked a couple of Susan's sourdough using Wheat Montana Natural White All Purpose flour and find that it is much like KAF Bread Flour. In fact I get the same oven spring and the flavor is wonderful. I bought a 10lb bag because it was slightly cheaper that way - the price here on the island is about the same as KA. Because I have limited storage space I asked at the "bakery" in my grocery store for icing buckets and they called to say they had saved a couple for me, one 5 gallon and one 1 1/2 gallon.