Learn to bake sourdough bread - the best bread in the world!
Get discount here!

Amazon Portal - Purchase on Amazon!

Links on this site are often my affiliate links.

Amazon Portal - Purchase on Amazon UK!
Discovering Sourdough, The Books:
Discovering Sourdough - The bread books!
Favorite Bread Baking Equipment

Basic White Sourdough with San Francisco Starter

I whipped up a batch of San Francisco Basic White sourdough following the recipe at: http://www.northwestsourdough.com/recipes.html   I started yesterday in the afternoon and let the dough bulk ferment for seven hours: Here it is after I stirred it down:

dough

dough poured out

I poured out the dough and shaped up three loaves which I put in banneton baskets. I put the baskets onto my cold porch which stayed at 50 degrees F all night. The dough proofed at that temperature for 12 hours. In the morning the dough was nicely proofed and looked like this:

proofed dough

The dough was a bit sticky and tried to stick to the bannetons, which it usually doesn’t do, so I felt that the proofing was too long. I think I was right about that because the bread came out on the flattish side. Here are the finished loaves:

three loaves

As you can see, flat! Anyway this was the flattest loaf, the other two were a bit higher, but not by much! The flattest loaf:

flat!

I cut it in half to use for Garlic Bread for barbeque:

sliced in half

The other two loaves:

two loaves

loaf cut open

crumb

The crumb is soft and open, the crust is crisp, crusty and the taste is great! Next time, I would follow the basic instructions closer, not having the second proofing so long unless it was ten degrees colder and kept in the refrigerator. I think it would have worked great on the cold porch if I had caught it at 8 hours proof at that warmer temperature. I was trying to work with San Francisco starters longer proofability. If I had bulked proofed (first rising) shorter like four hours, I think I also could have gotten away with the longer second proof.

Similar posts
  • Worth Repeating – Discussions on Bread BakingHello fellow bakers, Sometimes my students will ask me questions and the answers get buried in time. So I thought I would repeat some of the following on dough development and hydration conversion: The stages of Dough [...]
  • Sourdough English Muffins – Oldie but Goodie!This post is an excerpt from my four volume book “Discovering Sourdough.” I thought it would be nice to use for an “Oldie but Goodie” post. Have fun!  SOURDOUGH ENGLISH MUFFINS English Muffins are griddled, they are fun to make. This recipe will make about 16 muffins.                 In the morning mix [...]
  • Dough Hydration, What Does That Mean?What Does Hydration Mean – in Baking Terms? (This is an excerpt from my Sourdough Bread Baking 101 course) Teresa L Greenway Northwest Sourdough – all rights reserved worldwide Hydration, in bread baking terms, means how much water or liquid there is in a given amount of flour, or the ratio of water to flour [...]
  • Video Demo – Blendtec Kitchen Grain Mill ̵...Hello Everyone! I purchased a new Blendtec Grain mill. I had one for years but had to let it go when I moved a while back. I’ve missed it ever since. So I bought it and have a demo of how it works right out of the box on Youtube [...]
  • Baking Hacks & Tips VideosI’ve posted a new video showing how to clean out gunky wet dough from bannetons. I decided to post a few more of the baking tip videos here for your convenience. Some were done a while ago, but a brush up on ideas is always [...]

No Comments Yet

Leave a Reply

Your email address will not be published. Required fields are marked *

Follow on Facebook

Follow on Twitter

Email Sign Up

Categories

Archives

Custom Cutting Boards
My memoir - It might surprise you. Click here:
Reach for Joy - My Memoir