August 14, 2014 - 6:14pm
San Joaquin Sourdough
Baked my first San Joaquin Sourdough based on http://www.thefreshloaf.com/node/24078/san-joaquin-sourdough-update (Thanks to David!)
I reduced the hydration to 70% instead of 75% since I am not comfortable with high hydration dough yet.
My shaping has room for improvement.
Crumb shot.
Flavour-wise, it is fantastic!
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Comments
one of the great bread to be found anywhere in the world - and one of the best baguette recipes too! It has bigger holes at 72% or 75% hydration but yours tastes the same and is about the best tasting sandwich bread to be found anywhere, Well done and
Happy baking
Looks really good! With a crumb like that, perfect for sandwiches---if the holes were any larger, condiments will fall onto your lap!
Jolly bakings,
Zita
Success! Looks great, you've nailed this one! I'm with Zita on the crumb, looks perfect to me for the purposes of loading a slice with all sorts of tasties without them falling through! Well done and Bake on!
I think it looks great and the crumb is very good. I am sure it tasted wonderful. I love David's recipe as well. Congratulations! Best, Phyllis
Your SJSD looks great.David's recipe is one of my favorite go-to breads.
Not much room for improvement here, you should be proud.