Recent Bakes: San Francisco Country Sourdough and Glezer’s Challah
Since my Danish pastry adventure last week, I’ve been keeping it simple. Last Sunday I baked some of my San Francisco Country Sourdough (8.5% whole wheat, 6% whole rye, 40% liquid levain, 75% hydration). I’ve reported variations on this formula before, for instance here (http://www.thefreshloaf.com/node/22679/spring-air…and-oven). Last week I used bread flour in the levain instead of all purpose, to get a bit chewier crumb.
It rose mightily and had good oven spring. And the crumb was a bit denser than usual due to the higher-protein flour in the levain. It had a nice, mildly sour flavor.
Then today, I baked Maggie Glezer’s “My Challah”, with shaping assistance from my live-in semi-professional braiding advisor.
We did have a wide variety of previously frozen baked goods this weekend. Brother David and his wife Susan were visiting, and we had some baguettes and some Tartine BCB and some of the gooey delicious Pecan Rolls I baked last week. I heard no complaints (not that I was listening).
I also understand that David and Susan stopped for lunch today at Della Fattoria in Petaluma on their way back to Fresno. Perhaps we’ll get a report on that nearly legendary bakery (maybe there are legends about it; I’ve just never heard them).
In addition to good eating, we enjoyed the cool North Coast weather and our late Summer garden, with its multi-colored Heathers.
Glenn
Comments
Susan and I had a great time with Glenn and Cat, as well as other friends and family. The challah dough was just starting to ferment when we left. The result looks delicious.
I will post a note on Della Fatoria.
David
Thanks for the note. Sometimes, in seeking the ideal visual effect, one sacrifices the inner beauty (flavor/texture) of the bread. These challot were baked long enough to get that beautiful crust color...which was also long enough to dry out the crumb somewhat. Would have been better with about 6 or 7 minutes less baking time. But they'll be great for toast, French or otherwise.
Glenn
Nice bread, Glenn - and sensational-looking challahs. Bet the oven aroma was beeyootiful, too. Any bread smells gorgeous during the bake, but those enriched styles of breads are an olfactory treat extraordinaire. Not to mention the eating!
Like your garden display. I imagine the heathers featured are native and require little watering? That's the ethos around which our garden is fashioned, also. It's the only way that makes sense in our water-deprived region, but there are still many folk who go on showering their wimpy middle-Euro-style plants with water while ignoring the amazing variety of waterwise indigenous alternatives. And as for expansive front lawns...grrrr! But this sort of proselytising is a pain for some, and a distraction from the main topic, so I'll put a sock in it.
Cheers
Ross
Thanks, Ross. Yes, baking challah smells wonderful...almost like dessert.
As for the garden, we get quite a lot of rain at our North Coast house, about 20-25 inches per year, so no irrigation is needed much of the year. During the dry season (May - October), we use a drip irrigation system utilizing our well water. The heathers are not native to California. I think they're Europeans.
Glenn
Your climatic conditions are more forgiving than ours by the sound of it, Glenn. My comments on Euro plants sound more pejorative than intended and were made in the context of planting delicate water-dependant plants in water-deprived hot climates. Nothing wrong with non-natives from wherever as long as they suit your conditions.
Cheers
Ross
Both the sourdough and the challah. Are you doing a three braid for the challah?
Larry
Thanks, Wally. This is a standard three-strand braid, the only pattern I've tried. My braiding consultant thinks I'm ready to try something more challenging.
Glenn
Your loaves sound and look delicious especially, the challah loaf sounds very tasty and reminds me it's been a while since I've enjoyed the braiding and eating of one.
The colors of your heather, make for a very inviting garden...lovely!
Sylvia
It'd been too long since I'd made challah, too. I should get it back into my regular rotation.
Glenn
Hello Glenn,
Enjoying the photos of the sourdough, beautiful braided challah, and garden in bloom.
Everything looks so nice!
:^) from breadsong
I appreciate your nice comment.
Glenn