January 10, 2010 - 9:58am
Another day another bake :)
So I was inspired by a very eloquent baker to try my hand at the SJ Sourdough. We made our Vermont Cheddar and Broccoli soup also. I can't wait to cut in to the loaf tomorrow to see how it tastes.
Happy Baking to all!
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I'm eager to see the crumb and hear how you find the flavor.
David
"SJ" Sourdough? as in San Jose? Is there a unique recipe for that?
Russ from RI
"SJ" stands for San Joaquin Valley, which is the southern half of the great central valley of California. That's the location of what one of my brothers calls "our ancestral village."
Here's a link to the formula for San Joaquin Sourdough: Pain de Campagne
San Jose is in the Santa Clara Valley which was a rich agricultural area also, with wonderful cherries, plums, apricots and other fruits. It was subsequently destroyed by an infestation of high-tech companies. The rich soil has been pretty thoroughly paved over. The area is now commonly referred to as "Silicon Valley."
David
After reading the recipe on the link, there are a few questions.
First, I may get labeled as a sourdough nitpicker, but how much do you think this recipe really needs the yeast? Is it because of the rye addition that you find it neccesary? I am not trying to say it is not a nice bread, please do not take this wrong, it looks great, but I make sourdough bread that I am really very pleased with without using any yeast, so I am wondering what your reason is for using it, seeing as you do have a perfectly good starter.
Second, it starts out so familiar in the bowl doing the scoop over stretch and folds, something I like to do myself mainly because I can keep the level of fresh flour introduced in my dough at zero, but then moves on to well floured shaping. If I am doing the scoop over stretch and folds correctly, keeping the gluten cloak intact, I usually find that by the time you are ready for shaping, you can get away with out the flour dusting. I am wondering if this is because I usually don't add rye to my bread because I prefer the flavor of a small whole wheat addition over that of rye. Does the rye addition keep the gluten cloak from forming well enough to make dusting needed, or is it just choice?
About my yeast question, after reading on I saw that you went on to recreate it in 100% sourdough. Did you have to change anything else much?
How can you wait till tomorrow?
weavershouse
How can you wait till tomorrow ; )
Sylvia
how can you wait till tomorrow? slice it now and pray tell.
Today we cut into the bread. You all are too funny:) I wait for slicing most bread because I personally prefer the "next day" flavors, when everything has settled in the loaves. I believe the next time I bake this, I will cut down on the rye and add whole wheat as has been done by others. The rye I used (KA pumpernickle) surprisingly was a bit overpowering. I wonder if the extended ferment helped the flavor "blossom". I liked the crust which was thin but had a good chew.
Enjoy the day all!