Sourdough, sourdough, sourdough, oh yea, sourdough!

San Francisco …again!

I tried the San Francisco starter number one again, it was the one that tasted great last time but just didn’t have the oomph left after proofing too long (my fault). I waited a couple more days, feeding regularly and fed in the morning before starting the preferment in the evening.Then I proceeded with the Two Night Super Sour recipe. That entails a preferment one evening, and then building up the dough in stages the next day, shaping, putting in the fridge overnight, and then warming up and baking on the third day. The starter performed wonderfully this time with terrific proofing and no slacking. The dough felt silky soft and springy. I am really happy with how it turned out this time. Here is the first loaf:

proofed dough

sliced dough

Oops! A little underproofed! It is hard to slash in this pattern and not have it crack, I am working on it though. Any hints on slashing this pattern are welcome. I don’t slash too deep but just a surface slash because when I slashed deeper the loaf would separate and spread along the slashes. I may be slashing too far across the loaf. Hmmm….

baked

Here is the crumb:

crumb

Here is the next loaf:

second loaf

Here is the third loaf:

third loaf

Here are the two together, the first one was almost completely devoured when I was taking pictures of these two:

two loaves

Here is the crumb from loaf two:

baked loaf two

Nice soft crumb and tangy taste, a great bake!

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1 Comment

  1. Bill44 Bill44
    August 21, 2006    

    No1 is slightly underproofed, No2 is perfect, No3 is slightly overproofed, but you would already know this without me saying. :) Great crust, I’ll bet it was thin and crunchy.
    regards
    Bill

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