Learn to bake sourdough bread - the best bread in the world!

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
  • Experiments With Freezing DoughI’ve been experimenting with freezing dough. My first experiment was with a two loaf batch of seeded dough.  After bulk ferment, I put the dough into the fridge to cool it down before shaping it. Chilling the dough minimizes excessive rising before it freezes. After refrigerating the dough for two hours, I shaped the loaves [...]
  • Slowing Down FermentationMost likely ambient temperatures are warmer now that it’s summer here in the northern hemisphere. Your starter and dough can over-ferment easily in hotter weather. Here are some ideas for slowing down your starter and dough: Things that help slow down a starter [...]
  • Summertime Wheat BreadI had some Yecora Rojo berries wheat left from the bag of wheat berries that Guy Frenkel sent me so I thought I'd use them up. I wanted to do something a bit different too, so I added a new ingredient that I hadn't tried before.It's not quite summer yet but it will be really [...]
  • Fresh Ground Flour and Home MillingI have two home mills, the Blendtec Kitchen Mill and the Mockmill, well maybe three if you count the cheapo coffee grinder I used in the past before I got the Mockmill. The Blendtec Kitchen Mill has been a mainstay in my kitchen for years. I’m actually on my second one as the first one ended [...]
  • Sweet and Sour SourdoughIt’s that time of year when lots of folks around the world are baking. We are heading into spring in this hemisphere and on the other side of the world they are heading into fall. Often in the summer many people give up baking for a while, so during summer half the world isn’t as [...]

No Comments Yet

Leave a Reply

Your email address will not be published.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

Free E-Book

Get, "Make Your Own Sourdough Starter" FREE!

Discovering Sourdough, The Books:
Discovering Sourdough - The bread books!
Only 10-15 dollars  

Categories

Archives

Favorite Bread Baking Equipment