I am at it again. I wanted to go after the crust and the sour of the San Francisco Sourdough. I have come up with a new technique that I have been experimenting with for a while.
However, I want to take a moment to thank Peter Reinhart for giving me assistance with the publishing aspect, just like he promised. A real pro and gentleman he is. Thankyou Peter!
I also want to thank Randy Longacre who has so tirelessly read my manuscript as a newbie baker and professional writer. He has provided invaluable insight into problems and questions a newbie baker might have and has given me great advice.Thankyou Randy!
I have two other proof readers who are non- bakers, they also taste test my bread, their names are Ann Davidson and Carol Stibbie. For their encouragement and efforts, I want to offer thanks. Thank you Ann and Carol!
When testing is done on the recipes, I will list the testers and give them public thanks as well.
Now onto SOURdough. Why do we consider San Francisco Sourdough the Holy Grail of Sourdough Baking?
This recipe is the one most requested by my family for the holidays. It is great to bring to parties or to serve Christmas Morning with coffee.
For Festive Sourdough Rolls, use All Purpose flour or a mixture of AP flour and Pastry flour for extra softness of the roll. This recipe will make two large rolls weighing about 2 lbs / 907 g each.
This recipe uses a preferment, so the night before baking, stir together in a large container:
(note, if you have a sourdough starter @ 100% hydration then you would need 128 grams of 100% starter plus 42 grams water (to equal the 166% starter amount)
Let this mixture set lightly covered overnight at room temperature.
For the dough:
Next morning, pour the preferment mixture into your mixer and then add in order:
Mix together the preferment and the additional ingredients on a medium speed just until mixed, this takes about three to four minutes.
Then allow the dough to rest for 20 minutes.
After resting mix the dough a few more spins of the mixer for about 15 seconds, then put the dough into a folding trough or large container and bulk ferment the dough in a warm place for 3 to 4 hours.
Fold the dough once an hour.
After bulk fermentation, divide the dough into two pieces of about 2 pounds each, and then gather each into a ball.
Let dough rest for five minutes and then roll out each piece of dough into a circle shape about 16- 18 inches across.
Spread the Coconut filling across each rolled out circle of dough and then taking one edge, roll up the dough, coil slightly into a circle and place in an oiled/greased round pan or glass baking dish/pie dish.
Spray some cooking oil or brush on butter or oil on the surface of the roll to keep it from drying out.
Allow the dough to proof for about one more hour in a warm place (70-80F /21-26C) until the dough is about doubled and puffy looking.
When ready to bake, make several slashes deeply into the roll, slashing down into at least two layers.
Bake at 375 degrees for about 30 – 40 minutes. Turn the rolls a couple of times for even browning during baking. Brush with butter while the rolls are still hot, then cool before glazing. The center of the dough should register about 195 on instant thermometer when done.
For the coconut filling, add all above ingredients to a medium sized saucepan and bring to a boil over medium heat while stirring. As soon as the mixture boils, take off heat and cool before using.
v 1.5 cups powdered sugar
v 1 teaspoon vanilla
v Cream or half and half milk
Add powdered sugar and vanilla into a bowl and slowly add milk until the desired consistency, stirring well. Twirl glaze on top of Coconut Roll once the roll is cooled.
To add holiday decorations on top of the rolls, use nut halves and sliced glazed fruits to decorate and add color.
Happy Baking Everyone!
Well, I can finally say, “I did it!” after several years of varied experimentation with sourdough, I have finally achieved what I was aiming for. I really can’t believe it.
I experimented with high hydration doughs, low hydration doughs, all kinds of different formulations of doughs, timing, temperatures, autolyse, no autolyse, flour blends, different starters, motherdoughs,etc. If you look back in this blog you will find so many different experiments including some that were not too successful. It is a kind of history of my love affair and addiction to sourdough baking.Continue reading
I have been working with a Motherdough starter at 70% hydration. A Motherdough starter is any starter that you bring to 70% (or any lower hydration from 50 – 80 %) hydration and keep refrigerated for at least 2 – 3 days until use. I used Northwest Sourdough Starter for this recipe. The long cold fermentation brings a new dimension to your sourdough baking. The crust of a bread made with Motherdough is usually reddish brown, the crumb is soft and the taste is somewhat mild, although you can use techniques to have a more tangy flavor. The long ferment also helps bring out a blistery crust. If you want to make some Motherdough: Continue reading
If you haven’t noticed yet, I have added a new page to my blog. It is called Magificent Sourdough. I felt that what Susan at Wild Yeast was doing with her Yeast Spotting was a terrific idea and hoped to follow her example in spreading around the interest in baking. I am hoping to showcase Continue reading
I had an interesting thing happen last week when I made up some sourdough soft pan loaves. I made up the dough, shaped the loaves, and put the dough into the pans. However, I made a mistake. With most of the sourdough I bake, I use proofing baskets or bannetons. With them, you turn out your dough for baking, so when putting the dough into the banneton, you turn it upside down…Continue reading
I received a new starter from a woman in Macairiere Boulogne, France. She wanted to remain nameless, but I do want to thank her for her wonderful French sourdough starter. I made the Pumpkin Sourdough in the preceeding blog with it. It is a midrange sour flavored,robust, five hour proofing starter (medium range proof). I thought it would be great to bake up some French Bread with it so I modified a formula from Raymond Calvels book “The Taste of Bread”. Continue reading