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

San Francisco Three Day Sourdough

While I was preparing the batch of Basic White Sourdough, which was the subject of my last entry, I also had going on the side a batch of Three Day Sourdough, using the San Francisco Starter. On day one I mixed up a sponge using starter, water and flour. My pantry was 50 degrees so I put it in the pantry overnight. Next day I added more flour and water and stirred the sponge. In the afternoon, I added the rest of the ingredients and proofed until evening. I then shaped the loaves and put the loaves in the pantry again to proof overnight. (I have an attached  porch with a pantry connected, so it stays nice and cool here in the Northwest). Next morning early, I brought in the loaves one by one and proofed another two hours. Then baked. The smell of this long fermented kind of dough, while it’s baking,  would be enough to bring in the business if this were a bakery!Here is what we got, this is the first loaf:

first loaf

Here is the first and second loaf:

First and second loaf

The first two loaves were two pounds the small loaf was one pound.                              Here are all three loaves:

three loaves

Here is a close up of the second loaf:

closeup

The wonderful color comes from the longer fermented dough. It is funny though, if I had let any of the stages go on too long and not fed the dough in stages, the dough would have depleted its sugars and these same loaves would be pale, ghosty white and lackluster.

Here is a picture of the crumb. I didn’t get any really good pictures this time because it is raining outside so I can’t take pics outdoors, and my lighting inside is poor. Sorry about that!

crumb

The smell and flavor of these long fermented doughs is indescribable, you think, “Bread cannot smell this good!” But it does, and it tastes this good too!

Similar posts
  • 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 [...]
  • Failure in Bread BakingI would like to mention something. I have baking failures. We all do. Those of you who are newbies sometimes get discouraged by seeing other baker’s photos, but all of us, even now, will have failures, we just don’t post them for the world to [...]
  • Time and Temperature Experiments with Modified Glute...Hello everyone! I’ve been experimenting with time and temperatures from the Modified Bread formula from my course “Extreme Fermentation.” What’s really great about this bread is that you can do endless experiments to find out what the bread will do, especially since the batch is [...]
  • Christmas Giveaway 2016  Edited to name winners:  Dianna  dallidallibakery – Brod and Taylor proofer Lindsay Leong – Mockmill Vanya Dineva – Lame by Zatoba Arie Arie@***shine.com – Fibrament Baking Stone David [email protected] – KD8000 Baker’s Scale Winners please contact me at [email protected] by Dec 31st to claim your prize and give me your address so the sponsors [...]

No Comments Yet

Leave a Reply

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

Discovering Sourdough, The Books:

Discovering Sourdough - The bread books!
Only 10-15 dollars  
Favorite Bread Baking Equipment

Categories

Archives