Today's bake: San Joaquin Sourdough
My San Joaquin Sourdough originated in Anis Bouabsa's baguettes which had won the prize for the best baguette in Paris in 2008. Bouabsa's baguettes departed from convention in utilizing a 21 hour retardation after bulk fermentation and before dividing and shaping. Jennifer Stewart (Janedo on TFL) and I initially modified Bouabsa's formula by adding a bit of rye flour and some sourdough starter for flavor. I then omitted the commercial yeast altogether and began using the modified formula to shape as bâtards. Over time, I have tweaked the formula and method in various ways, but have settled on the current one as providing the best product.
I have used this dough and method for many breads - baguettes, demi-baguettes, ficelles, pain rustique, boules and even for pizza crust. It is quite versatile and always has a delicious flavor. Of course, the baking times and temperatures require appropriate adjustment for each size and shape of loaf.
I have been gratified by the popularity of my San Joaquin Sourdough bread. It has been baked and enjoyed on every continent except Antarctica, at least as far as I know. Based on TFL posts, it seems that the SJSD has been most enjoyed as baguettes. Over the years, I have baked it in many forms, but the original shape was a bâtard of about 490gms.
I baked a couple San Joaquin Sourdough bâtards today. One went to an appreciative (and appreciated) neighbor.
Total ingredients | Wt (g) | Bakers % |
AP Flour | 479 | 89 |
WW Flour | 33 | 6 |
Medium rye Flour | 29 | 5 |
Water | 392 | 72 |
Salt | 10 | 1.8 |
Liquid starter | 17 | 3 |
Total | 960 | 176.8 |
9.2% of the flour is pre-fermented
Liquid Levain ingredients | Wt (g) | Bakers % |
AP Flour | 29 | 70 |
WW Flour | 8 | 20 |
Medium rye Flour | 4 | 10 |
Water | 42 | 100 |
Liquid starter | 17 | 40 |
Total | 100 | 240 |
Final dough ingredients | Wt (g) |
AP Flour | 450 |
WW Flour | 25 |
Medium rye Flour | 25 |
Water | 350 |
Salt | 10 |
Liquid levain | 100 |
Total | 960 |
Method
- Mix the levain by dissolving the liquid starter in the water, then add the flours and mix well. Ferment at room temperature, covered tightly, until the surface is bubbly and wrinkled. (8-12 hours)
- Dissolve the levain in the water, add the flours and mix to a shaggy mass. Cover and autolyse for 30 minutes.
- Add the salt and mix to incorporate.
- Transfer to a clean, lightly oiled bowl and cover tightly.
- Bulk ferment for 3-4 hours with stretch and folds in the bowl every 30 minutes for the first 2 hours, then a stretch and fold on the board after 2.5 hours. The dough should have expanded by about 50% and be full of small bubbles.
- Refrigerate the dough for 18-24 hours.
- Take the dough out of the refrigerator and transfer it to a lightly floured board.
- Divide the dough into 4 equal pieces for demi-baguettes or into two equal pieces fro bâtards, and pre-shape as logs or round.
- Cover the pieces and allow them to rest for 60 minutes.
- Shape as baguettes or bâtards and proof for 45 minutes, covered.
- Pre-heat the oven to 500ºF with a baking stone and steaming apparatus in place.
- Transfer the loaves to your peel.
- For baguesttes, turn down the oven to 480ºF. For bâtards, turn down the oven toe 460ºF. Score the loaves and load them onto your baking stone.
- Bake with steam for 10 minutes, then remove your steaming apparatus and continue to bake for another 10-12 minutes for baguettes or 20 minutes for bâtards.
- Remove the loaves to a cooling rack, and cool for at least 30 minutes before serving.
Enjoy!
David