November 17, 2012 - 11:58pm
SJSD, Chowder in Bread Bowls, and Spelt County Loaf
I've been busy baking this week, but haven't quite caught up on posting about it. So you get them all at once.
First, I played with spelt for the first time with a Sourdough Spelt Country Loaf. It truned out very tasty and had more structure than I thought it would.
Next up I made some Sourdough Bread Bowls with Chicken Corn Chowder. There is just something so satisfying about eating soup in a breadbowl.
And finally I tried David Snyder's San Joaquin Sourdough. I'm still not in the same universe as David as far as my skills, but following his intructions exactly gave me some really beautiful, tasty bread. I highly reccommend trying it out if you haven't yet.
Read more about all three at Wandering Bread
-Ryan
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Comments
Ryan, those are beauties! Every single one of them. Your baking shows great intuition and talent. The bowl bread is a must try for me, thanks for instructions in your blog. The crumb on David's SD is fabulous, well done and keep it up.
Khalid
Thanks for the kind words Khalid! I hope you get well soon so we can see more of your wonderful baking...
Ryan
Each one is a joy to look at inside and out, They have to taste great too! We too love David's San Joaquin and you have to try his SFSD and Pugliesi Capriosso. All are terrific! Your 3 look every bit as good!
Very nice baking!
Thanks for the compliment! I've been wanting to try that Pugliesi Capriosso for a while. Maybe this week...
and my daughter requesting her favorite squash, onion, corn, wild rice and smoked sausage soup for her return from college tomorrow, I'm making some soup bowls using Pugliesi Carpiosso tomorrow if it warms up some to get the SD going :-)
So how many grams were yours? OK got it from your webs site which is very nice by the way. Seems to hit the high and low notes equally well :-)
Wow, that soup sounds awesome! I think if I were to make this again I might go bigger for each loaf. It's hard to tell from the pics but the 500 grams total flour made three bowls about 5 inches in diameter. I might bump it up to 600 or so next time.
Excellent pun btw :)
Ryan don't sell yourself short. Those all look awesome to me. Great crust and crumb all around.
regards
Ian
Thanks Ian!
They all look delicious.
Your bake of the SJSD is stellar.
I have the dough for SJSD retarding to bake tonight. I chose it for introducing one of my sons to sourdough baking. He makes pizza and bagels, but this will be his first sourdough loaf.
David
That means a lot coming from you, thanks David. I hope your son takes up the sourdough mantle! My seven year old daughter is in charge of making our sadwich/toast bread. It's so fun to see how proud she is to be able to make something beautiful and tasty and that doesn't come out of a bag from the supermarket.