Don't trust me if I tell you the statement
because I'm just a novice rye baker; but if Rus says so, it's probably true!
Dear Bakers,
Hello from Toronto.
I am new to this Forum, so I hope I am not inventing a bicycle here. But even so, it's really fun. And it's a great and useful site.
I want to share my "recipe" of sourdough sweet (challah-type) buns. They do not look/taste much like sourdough, but they in fact are. Very soft, delicate crust and great taste/flavour.
San Francisco Sourdough has always been a sort of holy grail for me, based entirely on its reputation. I have only previously tasted my own few attempts to bake it, drawn from the many SFSD recipes available online and in books and I have judged the results to have varied between "OK" and "not too bad", so I was delighted to see David Snyder's blog entry on 7th March 2019 and his SFSD formula which is fairly closely derived from that of the original bakers. I had to try it.
Yesterday was one of our favorite days of the year- St Paddy’s Day. Even though part of my family came from Cork - the home of Beamish Beer and where Jameson’s rule, everyone can be Irish for a day. They say that God created Guinness so that the Irish wouldn’t take over the world but for one day they do! I hope all of you enjoyed the day as an Irishman won the Player’s Golf Championship – Rory MclIroy. If an Irish American couldn’t win it, at least an Irishman did …… he is only 29 years old and going into the golf hall of fame for sure!
OK… Can we all forget about the crust and focus on the crumb instead? I was hoping that the weak dough would gain some strength itself with time… Yet it didn’t. Oops…
50/50 Red Fife & Spelt Walnuts SD
Dough flour (all freshly milled):
150g 50% Whole red fife flour
I tried Mike Giraudo's recipe, posted by dmsnyder. It was as follows
- 250g starter (60% hydration)
- 600g water
- 1000g flour
- 20g salt
Makes two 875g loafs
Mix all ingredients 2 minutes on low speed until mixed, then mix 9 more minutes on next level speed. Then a quick stretch and fold, rest dough 30 mins, then stretch and fold one more time.
Then cover and let dough rest for about 8 hours at room temp.
Our Sourdough Bread Baking Project was a resounding success!!
No story! Just needed to use up some of my stash! ?
Recipe
Makes 3 loaves
Seed Soaker
50 g Sesame seeds (I used half black and half white)
30 g Amaranth seeds
30 g Millet seeds
70 Sunflower seeds
30 g Buckwheat groats
175 g room temperature water
30 g plain yogurt
Main dough
600 g strong baker’s unbleached flour
150 g high extraction Selkirk flour (175 g berries)
150 g high extraction Red Fife flour (175 g berries)
It has just become clear to me that extraction rates of flour are not always comparable.
When someone says that straight flour (white flour, AP flour, whatever) is about 72% extraction, that means 72% of the whole grain was kept as flour. 28% was tossed out as animal feed, including the bran, germ, and some wasted endosperm.
I think I have finally achieved what I wanted to do for about the three years that I have been sourdoughing. I think I have achieved the oven spring I wanted, and by all means yall be the judge.
I took the very same recipe that I had for my third attempt with two notable differences.
