Sourdough, sourdough, sourdough, oh yea, sourdough!

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
  • Blister Crust Glaze for Sourdough BreadYou could be eating fresh bread out of a hot oven on a cold day… doesn’t that sound nice? Winter is such a great time to bake! You can warm up your kitchen with the smells of fresh bread and have everyone desperate for that loaf to finally cool enough to slice into. Some bakers [...]
  • Special Exclusive Offer on the Brod and Taylor Proof...Hello baker friends! Here is the much awaited post on how to get your Brod and Taylor amazing special offer just for my followers (yay!). Follow the directions below that were sent to me by B&T:  Teresa, We have the offer for a free Shelf-Kit and free shipping with the purchase of one Folding Proofer [...]
  • Gratitude Celebration – Happy New Year! (Pssst...I have so much to be grateful for as the old year passes into the new. I am grateful that I did not cut off the end of my own finger over the holidays because I came close to doing just that with a really sharp knife and a shiny (slippery) crunchy crust of sourdough. [...]
  • New Course Launch! Bake the Best Bagels!I’ve launched a new sourdough baking course! It’ called “Bake the Best Bagels.” I had so much fun making this course as you could imagine. My family ate lots and lots of bagels as I filmed. You can get addicted to thick chewy bagels! All of my baking courses are online, at your own pace and [...]
  • Un-Boxing and Demo – Kitchen Aid Mixer 6000 HD...I received my new Kitchen Aid Mixer in the mail. I un-boxed it on video so you can all see what it looks like and how it works. Amazon had a one day sale and I got it for almost half price. It’s the one horsepower motor mixer and I really like it. Without further [...]

No Comments Yet

Leave a Reply

Your email address will not be published.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

Get discount here!

Enter the Portal!

Links on this site are often my affiliate links.

Enter the UK Portal!
Discovering Sourdough, The Books:
All four volumes!
Favorite Baking Equipment

Categories

Archives

Read about my amazing journey. Click here:
See my memoir here