Blog posts

Sourdough Italian Bread: A SJSD Variant 

David M. Snyder

October, 2017

 This is one of my favorite breads. It uses the San Joaquin Sourdough method but a different flour mix and enrichment with a bit of sugar and olive oil. The dough is lovely to work with, and the flavor is scrumptious - both very tangy and rich. I have made a variety of breads with differing proportions of fine durum flour - from 10% to 100%. So far, I like the breads with 20-40% durum best, and this one best of all.

Made this morning after an all night rise. The house smells lovely!

Like Bread1965, I have been collecting the left over levain from my bakes because I just couldn’t justify throwing out perfectly good starter. I didn’t feel like making waffles or pancakes and I had done a bit of research on using Starter in bread dough without refreshing it. I also took a peek at FWSY for how much yeast to use in a hybrid dough. So armed with that info, I came up with a recipe.

Bagels, #8, The Most Perfect Recipe

Source:   stu borken

Description: This is the best recipe for bagels.  Unfortunately it only makes 8.

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MATERIALS NEEDED;

1medium size nesting/rising bowl, weigh it and record it's weight

1/2Tablespoon evoo for rising bowl, oil it after mixing dry ingredients in it

2-Cup Pyrex measuring cup to proof the yeast

1Kitchen Aid Pro 600 Heavy duty stand mixer with lift bowl and rubber edged paddle attachment

Walnut Wheat:

This week's loaf is about 50% whole wheat with walnuts mixed in (my first loaf with goodies in it!)

Overall Ingredients/percentages:
266.7g white flour (50%)
250g whole wheat (46.875%)
16.7g rye flour (3.125%)
416.7g H2O (78.125%)
11g salt (2.0625%)

Thursday evening: feed leaven

Leaven:
80% hydration
20% Medium Rye flour
80% AP flour
plus mature starter

Finally got to the store with all the usual flour choices. Picked up some 50/50 whole wheat/white wheat combo flour and a smaller organic rye. First loaf was without rye, and just used the same recipe as the last loaf, adding cinnamon and walnuts and craisins. Very tasty! Now I just need to find something to do boules on...

Inspired from a more basic recipe posted from Kaydens,  Einkorn bread with 47% starter and 1200g total weight with 62% hydration.   I've added a Tangzhong, toasted and cooked whole grain, and upped the hydration a wee bit adding a trace amount of fat. So a little bit closer to 1350g dough.

Toasted Einkorn 100% Einkorn Bread with Tangzhong:

Levain:  

 We returned home from a summer of quasi-gluttony downing pint after pint of heavy but oh-so-tasty ales and enjoying virtually every dinner out at old favorite restaurants as well as newer in our old city of Portland.  Only to immediately make a U-turn out of here when the specter of hurricane Maria bore down on Puerto Rico and the Virgin Islands and was barreling straight for us.  Upon return once more, I looked forward to reviving my sleepy levain and start baking again.  Which I did for a very short while.