San Joaquin Sourdough ..take 2 ..oh my...
David had posted a new improved version of his famous SJ. sourdough. I had told him I would give it a try and post the results...it is amazing. That is the only word for it. I used my rye starter as a substitute for the levain build. It was so lively and I wanted to see how it would work. WOW is all I can say. I doubled the formula for 2 loaves. It filled the 5qt bucket overnight in the fridge. I then removed it and shaped in lined baskets for one hour. I preheated my cast iron for 30 min at 500. I then turned out the loaves and slashed and soaked them with my spray bottle...there were puddles in the slashes. In the oven covered at 460, lowered the temp, for 20 min. and then 18 min w/o lids. Here are the pics. Crumb to follow when it cools.
formula: 150 gm levain--used my starter that was fed in the AM dough: 450g AP flour 50 g rye 360 g water 10 g salt 150g - all of levain mix- autolyse 60 min. 30 s and f's in the bowl x 3 and then 2 s and f's on the bench at 45 min intervals. retard 21 hr. Remove and shape and rise 1 hr. Preheat oven 500. Preheat pots for 30 min. Follow procedure listed above. 5qt bucket of dough after 21 hr retard: 
1hr rise: 
slashed: 
finished loaves: 
another view: 
crumb shots: ( I love the texture ! ) 
Comments
I can feel and hear and almost taste that beautiful crust as I bite into the first slice!
I'll check back for the crumb shot, and I expect something wonderful.
Now, there is also a new, new, improved, improved version of the SJ SD. The formula is exactly the same, except I use a 125% hydration starter. (The same 150 gms of starter in the final dough, so the percentage of fermented flour is actually less.) It makes a tangier version.
I'm assuming that, using a rye starter, you will probably have a more sour loaf than I do with a 70% AP, 20% WW, 10% dark rye levain.
Oooooh. I'm so hungry!
David
We had to cut it...I couldn't wait. No pics as we were having dinner by the pool. A very very runny Brie, olives, orzo salad , wine....ah you should have been here. I will post pics of crumb tomorrow. It is very fine and not many holes but that is OK> I like the bread that way. I will have to wait to try the NEW BETTER version till we get back from the West Coast. I wish we were going to be in your area. Keep on baking and posting and I will catch up soon :) Thank you David...you are a sweet one. c
Those boules certainly did rise and they look fabulous. Looking forward to some crumb shots.
Larry
You get the prize for the most concise formula. And of course for two beautiful loaves. I like to make even 1kg flour batches too: it makes all the math so simple.
Those sure look great, trailrunner.
What did you bake them in? You mention preheating pots...
Caroline! wonderful crusty SJ SD! WHat steaming device have you used?
I am so overwhelmed trying to get ready to go away for 6 weeks. I will get a crumb pic posted I promise !
Thank you Larry ! I always look forward to your comments as you know so MUCH ! Your breads/formulas have given me so much inspiration.
Haha Leucadian...terse due to so little time. I really don't pay too much attn to the formula except to get the guidelines. I then add or take away grams as I go along depending on the weather and how the dough feels. We eat too much bread to make one small loaf at a time which is why I always double at least.
Lindy I am sorry not to specify. If you look back on my blog I have pics of the 2 pots I use. One is my 7.5 qt Le Creuset pot w/ lid. the other is a very old 5 qt cast iron pot w/ lid that was my Mother-in-law's. I preheat them to 500 for 30 min .
Khalid: as I was telling Lindy I preheat the pots for 30 min w/ cover, I then remove them from the oven and quickly drop the loaves into the pot. The loaves are on parchment at this point. I rise my loaves in baskets lined with rice-floured linen napkins. Just before I am ready to bake I turn the baskets over while holding a piece of parchment tightly on top. The loaves plop out perfectly onto the parchment. The now top of the loaf is just dry enough to really make slashing easy. I then spray enough water on each loaf that there are puddles in the slashes . Yep lots of water. I have really upped the amount lately and am very happy with the way the loaves are coming out. I then lift the paper and carefully drop the loaves back into the hot pot and cover and place back in the 500 degree oven. I then lower temp after I have loaded the pots. As I have said before I leave them covered for 20-25 min. and then remove the top and finish the bake/browning. approx 15-20 min more depending on size of boules.
Please ask if you have any more questions. I will try to get back here :) c
Your overwhelmed no wonder, I can't keep up with all your baking! Great job, now it's time to pack : ) and have wonderful vacation.
Sylvia
We are looking forward to the cooler temps. We decided to rent a car when we get to San Diego so we will be able to really get around and see lots. We will be there for 4 weeks. I am so excited. c
Stan of New York Bakers (elagins?) operates out of San Diego, and you might try to meet him and take some flour back with you. I did just that a couple of weeks back and came away with 20 lbs of flour after a nice visit. Warning: he's not really set up for walk-in business, but he was very accommodating to schedule an appointment. Nice fellow.
Stewart
I'll try that version next time, too. We just ate the second loaf of David's San Joaquin Sourdoughs with the 65% hydration formula.
I'm experimenting, too, with some kind of cover for breads in my oven, after I realized that the ones in the lower rack usually have more of a "grigne" than the ones in the upper rack (I usually bake at least four at one time, with convection).
Karin