April 21, 2013 - 11:47pm
David’s San Joaquin Sourdough
At long last, I got around to baking David’s favorite staple bread: His San Joaquin.
The bread was fabulous! I loved it, and I will be baking it again in the future, no doubt.
Thanks a lot David for sharing your lovely formula :)
- Khalid
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Comments
Juergen
Thanks, Juergen!
That's a beauty Khalid. Nice baking!
Syd
Thanks, Syd!
oh Kahild you beat me from trying out this wonderful formula!! enjoy those wonderful loaves. thanks for sharing!!
evon
Oh no worries, do try the recipe and show us your results.
- Khalid
Beautiful looking crust and crumb. Great job with David's terrific formula.
Regards
Ian
Thanks, Ian!
Are you home yet?
- Khalid
Yes, I arrived home late Saturday night. Revived my starter yesterday and today I've been baking up a storm.
Working on a version of Varda's Puglia bread and some Tangzhou based potato and onion rolls.
I think I'm still a bit jet lagged as I forgot to add about 70 grams of water to the first recipe and it took me a while to figure out why the dough was not as wet as it is supposed to be. I recovered in time so hopefully all is not lost :).
Ian
so many use David's San Joaquin for their go to white bread. His SFSD and Pugliese are also top notch. Your example is just the way it is supposed to be, Dark thick tasty crust, large open holes inside. Nicely done Khalid.
Happy baking.
Yeah i knew that, but i was so accustomed to wholegrain breads, i perceived all white sourdough breads as being bland-er. This one is full of flavor!
Thank you DA!
I up the WW and rye in this bread to 30% in order to get the flavor and whole grain healthy I want out of it. I pack them all into the levain. It is better at 30% whole grain if you ask me but the holes aren't as large, you just have to up the hydration some. It's just a personal preference. .I still consider 30% whole grain a white bread too :-) This bread is flexible enough to fit all personal tastes - just like David's SFSD and the Pugliese. Very nice breads all of them.
Wooo.... yeah, what a beauty.
Thanks, Floyd! :)
That sure looks good! I am so glad you like it.
I had French toast made with SJ SD for breakfast this morning. It was delicious.
David
So far, i toasted a slice and spread peanut butter on top, it was crunchy and nutty! Very satisfying stuff. French toast is next.
Thanks David!
Sourdough toasted with peanut butter is a weakness of mine. LOVE the stuff. Great looking bread Khalid. I may just have to give this one a try this weekend.
John
It has become a favorite here too, John.
Thanks for the kind words
-khalid
Attention to detail = stellar results.
Paul
Thank you, Paul!
I like to stick to instructions, which helps me arrive at the genuine flavor intended.
Khalid, you did a great job on these. I bet they didn't last long.
-Brad
Thank you Brad!
Considering that we have most of our bread at dinner, we still have plenty remaining.
-Khalid
And what a beautiful open crumb! You clearly did everything right.
Cheers
Ross
I had to, i wanted to sample the true essence of David's favorite bread.
Hi Khalid,
I almost missed your loaf. Sometimes blogs come so fast that I can't keep up....Glad I didn't miss yours.
Beautiful loaf. Is this one your parents will eat or do you get to enjoy it all by yourself? I imagine the kids get a bit but one never knows.
Thanks for the post and photos!
Take Care,
Janet
Yes this bread is favored by my mother, but my father is not appreciative of chewy crusts, the kids too.
-Khalid
Great bake Khalid,
Cheers,
Phil
Thanks, Phil!
-Khalid
You know what I'm going to say. This is the sort of crumb I really, really love. So beautiful!! Did you cold retard before shaping or after?
Thanks!
As called for in David's recipe, dough was bulk fermented prior to shaping.
Thanks for the kind words, Lumos!
Hi Khalid,
Davids SJSD#4 registers in my taste memory as one of the best-tasting sourdough breads...and what a beautiful, perfect version you've made of this SJ. Wow.
:^) breadsong
It is good, better than most baguettes, in my opinion. If i were to eat an all white bread, this would be among the few ones i'd choose.
-Khalid
Great bake Khalid,
I'm sure David wouldn't mind if you sneaked a little wholemeal Rye flour into it next time!
Best wishes
Andy
Funny you should say that, Andy, but i did use whole Rye flour instead of the medium rye flour.
Thanks Andy!