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I finally tried the famous San Joaquin sourdough formula by dmsnyder. This is version 2.0, scaled to 750 gram loaves because the 500 gram loaves just got eaten too quickly! I find the pound and a half size about right for our typical usage. I followed the formula given here:
- dschal's Blog
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Cant wait till you post the crumb shot!
look forward to crumb shot :)
Here it is. I'm very pleased with this bake.
David will be proud of those results. Great job.
Thank you. I hope this post will encourage others to bake this wonderful bread. i should have mentioned that I used KA Organic AP and whole wheat flours, and Bobs Red Mill whole rye.
Your rendition of it is stellar. Well done and happy baking
Thank you dabrownman, your baking is way above my level, but I always avidly read your posts!
Very nice! Looks super delicious!
Great to see your take on this famous formula. Looking forward to see more from you!
Thank you Danni and Pal!
thanks Cedar Mountain. I've got some San Joaquin sourdough baguettes dough in the fridge to bake tomorrow.
Of course I have to work on my shaping and scoring, but I am very happy with this dough for baguettes! I followed David's formula and procedures from this post:
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