The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

San Francisco Country Sourdough

emkay's picture
emkay

San Francisco Country Sourdough

I think my 17-day old starter is ready for prime time. I baked this San Francisco Country Sourdough using Glenn's formula.


sfsd_0324c

  • Everything was done at room temperature (approximately 73F). No retarding.
  • Autolysed for 45 minutes, then I pinched in the salt and 50 g reserved water.
  • Bulk fermented for 4 hours (S&F every 30 minutes for the first 3 hours and then untouched for 1 hour).
  • Preshaped and bench rested for 30 minutes.
  • Proofed seam side down in brotform for 2.5 hours.
  • Baked with seam side up (no scoring) in a preheated cast iron combo cooker.
  • 450F for 20 minutes with the lid on and 25 minutes with the lid off. 


sfsd_0324b

sfsd_0324d

It's the best naturally leavened bread I have baked to date. Well, that's not really saying much since this is only my 4th time baking bread using a starter. But I think it's a good start!


sfsd_0324a

 

:) Mary

 

Comments

cranbo's picture
cranbo

Well done, looks beautiful! Nice photos.

emkay's picture
emkay

cranbo - I got a bit carried away with "instagramming" the photos, but thank you for the compliments. 

Darwin's picture
Darwin

I need to stop looking at this site when I am hungry!  Beautiful colour, crust & crumb.  Congratulations.

emkay's picture
emkay

Darwin - I feel the same way. I try not to look at food blogs when I am hungry too, but I am weak and always give in. :)

Floydm's picture
Floydm

Beautiful!  Would you mind if I feature this for a bit?

emkay's picture
emkay

Floydm - I would be honored! 

trailrunner's picture
trailrunner

Great looking bread in all respects. Congratulations. c

emkay's picture
emkay

trailrunner - Thanks!

dmsnyder's picture
dmsnyder

That looks fantastic - crust and crumb!

David

emkay's picture
emkay

David - Thank you! 

GSnyde's picture
GSnyde

I'm glad others are using my SF Country Sourdough formula (it's really a variation on a variation on Hamelman's Vermont Sourdough).  It looks delicious! 

Glenn

emkay's picture
emkay

Glenn - Thank you for the inspiration. And I have Hamelman's Vermont SD on my 'must try' list. :)

bbegley's picture
bbegley

Looks amazing Well done!

wassisname's picture
wassisname

That is a beauty. I think "a good start" is an understatement!  Nicely done. 

Marcus

ericreed's picture
ericreed

Way better than my 4th levain bread, so good job!

dabrownman's picture
dabrownman

inside and out.  Well done and

Happy Baking

Slainte's picture
Slainte

That is beautiful!  Well done!  Enjoy!

Song Of The Baker's picture
Song Of The Baker

Masterpiece!  Haven't seen a loaf so picturesque in a while. 

Happy baking for sure.

John

tchism's picture
tchism

Really a picture perfect loaf

FlourChild's picture
FlourChild

but so happy to see your beautiful loaf! Gorgeous reddish caramel crust, beautiful blooming seams, it's really a looker!  Congratulations on a loaf well baked.

crunchy4's picture
crunchy4

That looks amazing!

Tommy gram's picture
Tommy gram

Nice loaf,

You Let it rip wild and free, dont need to score it.

Respect.

PetraR's picture
PetraR

Most beautiful bake!

Fantastic shots too.

makebreadnet's picture
makebreadnet

That's beautiful!  Nice work!

FrugalBaker's picture
FrugalBaker

Simply gorgeous!

rerazin's picture
rerazin

Looks amazing! I am sure it tastes as good as it looks, well done!

joann1536's picture
joann1536

Crust and crumb look fabulous.  Excellent job!

jiannabakes's picture
jiannabakes

wow i am getting hungry just looking at these photos!

davey1025's picture
davey1025

As a newbie to the sourdough bread world when I saw your bread I had to try it. I didn't bake seam side up and I didn't get the color you got but I was happy. Thanks for the inspiration, see you never know who you are influencing lol

 

Dave

Carlo_Panadero's picture
Carlo_Panadero

Amazing loaf! Great job!