A formula, a frisbee and a jellyfish

I was in the middle of my first attempt at David's San Joaquin Sourdough when I started reading Shiao-Ping's posting on her attempts to create an opened-seams pattern with her bake and the further comments by Mini Oven with suggestions on a technique. So why not combine the bread and the bake, I thought.

This is my result from following David's latest update on his formula and using Mini's suggestions of "frisbees and jellyfish". I used a medium rye flour sprinkled over the top of the dough before folding to keep the folds from merging together. I otherwise followed David's well-detailed formula for the bread. The results were very exciting to me since I had been unable to produce the pattern that some of the expert bakers here had done.

These are the main threads that helped me to be able to produce this bread:

http://www.thefreshloaf.com/node/14140/san-joaquin-sourdough-another-variation-produces-best-flavor-yet

http://www.thefreshloaf.com/node/14612/fragile-sting#comments

Jessica