April 26, 2012 - 9:15am
SFSD, Take 2
Inspired by Syd's gorgeous-looking SFSD, I decided to give his interpretation of Josh's Super Sour SFSD a shot. Our house is still quite cool, so I used Josh's recommendations for the levain build (60% starter), and was able to proof the dough at room temperature for several hours, with very little activity.
Like Syd's, mine came out very flavourful, but not particularly sour. The crumb is incredibly fluffy, though lacking any sizable holes. The crust was very crackly ::happy sigh:: and had a strong, toasty flavour. Despite spending over 24 hours in the fridge for the final retard, I'm not getting the sort of blistering shown in photos on the site. I'm more curious than disappointed about that.
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and the crumb looks terrific. But why is the main thing people are saying that they can't get it sour? I can't either. Perplexed. -Varda
That's a beauty of a boule! Nice height and oven spring. I can see from the colour of that crust that there is heaps of flavour in it, too. I knead my dough until the gluten is fairly well developed and am quite firm with degassing and shaping so usually my crumb doesn't have any large holes in it, either. I see evidence of lots of fine blistering at the bottom of the boule. Am I right? You used quite a lot of flour in your banneton so it has covered up the blisters. For this loaf I put a liner (which is just a lightly floured kitchen towel) in the banneton because I don't want to leave circular impressions on the boule. I actually lightly dust off any excess flour before slashing and baking. For this loaf you want the reddish brown colour of the crust and the blisters to be the main attraction.
What flour did you use? What was your recipe?
Very nice baking,
Syd