Crackly Crust & Shiny Crumb: San Francisco Sourdough from AB&P
Today's bake:
I was asked by a TFL member who had already packed his copy of Advanced Bread & Pastry in preparation for a move for the formula for this bread. I have added it, below. Happy baking!
Boules
Levain |
|
|
Ingredient | Amount (Lbs & Oz) | Bakers' % |
Bread flour | 2 1/2 | 95 |
Medium rye flour | 1/8 | 5 |
Water | 1 1/4 | 50 |
Starter (stiff) | 2 1/8 | 80 |
Total | 5.75 | 230 |
Mix all the ingredients with a DDT of 70ºF.
Ferment 12 hours at room temperature (65-70ºF).
Final dough |
|
|
Ingredient | Amount (Lbs & Oz) | Bakers' % |
Bread flour | 14 7/8 | 100.00 |
Water | 10 7/8 | 72.80 |
Salt | 3/8 | 2.53 |
Levain | 5 3/4 | 40.00 |
Total | 2 lb | 215.33 |
Method
Mix to medium consistency.
Ferment 3 hours with 1 fold. (I did 2 folds at 45 minute intervals.)
Divide into 1 lb pieces.
Preshape as light balls.
Rest 20-30 minutes.
Shape as boule or bâtard.
Proof 12-16 hours at 48ºF, 65% relative humidity.
Score as desired.
Bake 35 minutes at 450ºF with steam.
Crackly Crust
Crumb
David