Pain Rustique Using San Joaquin Sourdough
I've been wanting to try Dave Snyder's San Joaquin formula, and I've also been wanting to try my hand at making a Pain Rustique loaf a la Prof. Calvert. So I combined the two, and it worked great.
Here's the formula, which I think has been updated a few times, with this maybe being the most recent -
I used the amounts as is, which gave me two loaves: a Pain Rustique and a small batarde. I made the levain Friday evening and let it ferment overnight on my room-temperature counter (72 - 75 deg F). Mid-morning Saturday I mixed the dough and let it ferment with about 3 S&F sessions for about 5 hours, after which it had risen more than the target 50% but less than doubled. Then the dough went into the refrigerator until the next morning.
At this point I deviated slightly from the formula because I didn't make a preform form the Pain Rustique, since the loaf itself was essentially a preform. I fermented it for 45 minutes and then baked with steam. Here is how it came out:
I don't have a photo of the crumb because I took it to our local bread bakery to share with the baker and staff, something I sometimes do (they comp me one of their loaves in return). The crumb was nicely open with a good sprinkling of larger pores. The taste was lovely, mellow, complex with hints of the whole wheat and rye. The crust was thin and crackly. It may have been cooked a little bit hot since the crust flavor was pretty strong - not burnt but strong.
I made a preform for the batarde when I formed the Rustique, and shaped it about an hour later. It proofed in about 45 minutes. The crumb of this loaf was a little tighter and more regular than the Rustique, and the flavor was the same. Here's what it looked like:
Overall I'm very happy with the results. Thanks, Dave!