June 25, 2015 - 6:41pm
This morning's bake, a couple of Country Blondes and a SJSD try .. .
I am getting my chops down now on the Country Blonde. I like the flavour, crust and chew of the crumb. This was aslo my first attempt at David Snyder's San Jose Sour Dough. My SJSD needs work, but this is a nice tasting bread! I need to work on my shaping and scoring. At these high ambient temperatures 45 minutes was too long and the loaf tough to score with a lame. Forty minutes would have been better.
Ah well, some nice tasting breads to eat and share with my neighbours. I delivered a couple of half loaves today and their little girl, six, ran inside with the goods yelling, Daddy, we have Brian bread! LOL! Made my day!!!
Happy baking folks!!! Ski
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I especially love the dark crust! Any reason why you didn't score? From what I see, they are different than your seam-side up loaves. Also, where are you from? You seem to love pulla so much!
You certainly have dived right back into the baking Ski. Beautiful baking. Like the comment above I'm curious why you didn't score the blondies but they look perfect.
Regards,
Ian
Look at the height on those loaves! They look great. And I love the story about the little girl and the "Brian bread". How cute is that? And apparently she loves your bread too!
. . . and baked seam side up, Forkish style. This is the first time the seams didn't split open. There was not much oven spring and I think I may have over proofed a little. My last KF style boule also didn't seam split appreciably.
Paulwithnoover, I am Canadian born and raised. My grand parents on my father's side emigrated from Finland in the early 20th century. I grew up eating pulla!!!
Happy baking folks! Ski
The Forkish loaves don't open up, if you have formed the boules too well. I've had that "problem" a few times. You just need to hold back a bit on how well you seal the seams when shaping boules. However, this shouldn't effect the eating quality, and yours look very tasty indeed!
I'm glad you liked the San Joaquin Sourdough. I'll be following your progress with shaping and scoring.
The little girl's excitement with your bread gift made my day too!
Happy baking!
David
I am really enjoying the taste, crust snap and chew of your San Joaquin Sourdough. Great bread! I am enjoying a sandwich as I type! Now that I am using brotforms, I will switch to proofing seam side up and scoring to change things up.
As suggested in your post, I have re-watched the KAF shaping video and it all makes sense now, more so than three years ago. The first batard shaped like magic. Beginners luck, I both struggled with the second shape and also didn't get it scored deep enough. My liquid levain is nearly a day old on the counter. I will feed it later this afternoon and start another batch of SJSD early tomorrow morning when it is still cool. I think if I continue working at this formula, my skills will gradually improve.
It is interesting that you have taken a couple of courses at SFBI. I'm sure this is an excellent way to improve your baking chops and likely fun at the same time. The quality of your baked loaves is a testament to the skills you have developed as a baker. Hey, doing a course at SFBI might be a great way to visit San Francisco! I wll look into things.
Happy baking, Ski
Hey, Ski! I am sure you would find the SFBI workshops very instructive and almost impossibly enjoyable. You would be pretty busy, so, if you want to include some San Francisco time, allow extra days.
David