March 26, 2014 - 2:56pm
San Francisco Country Sourdough
I think my 17-day old starter is ready for prime time. I baked this San Francisco Country Sourdough using Glenn's formula.
- Everything was done at room temperature (approximately 73F). No retarding.
- Autolysed for 45 minutes, then I pinched in the salt and 50 g reserved water.
- Bulk fermented for 4 hours (S&F every 30 minutes for the first 3 hours and then untouched for 1 hour).
- Preshaped and bench rested for 30 minutes.
- Proofed seam side down in brotform for 2.5 hours.
- Baked with seam side up (no scoring) in a preheated cast iron combo cooker.
- 450F for 20 minutes with the lid on and 25 minutes with the lid off.
It's the best naturally leavened bread I have baked to date. Well, that's not really saying much since this is only my 4th time baking bread using a starter. But I think it's a good start!
:) Mary
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Comments
Well done, looks beautiful! Nice photos.
cranbo - I got a bit carried away with "instagramming" the photos, but thank you for the compliments.
I need to stop looking at this site when I am hungry! Beautiful colour, crust & crumb. Congratulations.
Darwin - I feel the same way. I try not to look at food blogs when I am hungry too, but I am weak and always give in. :)
Beautiful! Would you mind if I feature this for a bit?
Floydm - I would be honored!
Great looking bread in all respects. Congratulations. c
trailrunner - Thanks!
That looks fantastic - crust and crumb!
David
David - Thank you!
I'm glad others are using my SF Country Sourdough formula (it's really a variation on a variation on Hamelman's Vermont Sourdough). It looks delicious!
Glenn
Glenn - Thank you for the inspiration. And I have Hamelman's Vermont SD on my 'must try' list. :)
Looks amazing Well done!
That is a beauty. I think "a good start" is an understatement! Nicely done.
Marcus
Way better than my 4th levain bread, so good job!
inside and out. Well done and
Happy Baking
That is beautiful! Well done! Enjoy!
Masterpiece! Haven't seen a loaf so picturesque in a while.
Happy baking for sure.
John
Really a picture perfect loaf
but so happy to see your beautiful loaf! Gorgeous reddish caramel crust, beautiful blooming seams, it's really a looker! Congratulations on a loaf well baked.
That looks amazing!
Nice loaf,
You Let it rip wild and free, dont need to score it.
Respect.
Most beautiful bake!
Fantastic shots too.
That's beautiful! Nice work!
Simply gorgeous!
Looks amazing! I am sure it tastes as good as it looks, well done!
Crust and crumb look fabulous. Excellent job!
wow i am getting hungry just looking at these photos!
As a newbie to the sourdough bread world when I saw your bread I had to try it. I didn't bake seam side up and I didn't get the color you got but I was happy. Thanks for the inspiration, see you never know who you are influencing lol
Dave
Amazing loaf! Great job!