April 8, 2017 - 1:40pm
San Joaquin
Thanks goes out to David for his formula. I really like the taste of this bread!
My first try at an Epi, need to cut a bit deeper! :D
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Thanks goes out to David for his formula. I really like the taste of this bread!
My first try at an Epi, need to cut a bit deeper! :D
... from this perspective they look quite edible! :) Well done!
David, I'm going to have to get on this train. In 75 years when everybody is making "San Joaquin" sourdough, someone will ask, "Where did this ever come from?" Then some guy who looks like Chris Kimball will sit in a rocking chair on a picturesque porch and recount the story of where this great American classic loaf started. "It all started with a doctor living in Central California," he'll say into the camera. "His bakes garnered masses of loyal followers who spread it across the country."
David
I am delighted you are enjoying the SJSD!
I have shaped SJSD into boules, bâtards, baguettes and epi de blé. I have also used it for pizza. But I have never made fougasse with it. I love the idea. Yours looks great.
Happy baking!
David