3 days ago
Better than San Francisco sourdough bread from Zingerman’s Bakehouse, page 203
I kept some of the ”put away farm” from making the farm bread last week and used it to make this loaf. It’s a bit higher hydration, and you can tell. The resulting bread is nice and chewy in the middle, sufficiently crispy and crunchy on the outside, and has just enough tang to remind you that it’s a sourdough.
The changes I made from the recipe were that I placed the dough in a banneton after shaping and transferred it to the fridge overnight 2.5 hours into the second proof. I also baked it in an oval Dutch oven with the lid on for the first 10 minutes instead of using their steam method. Swipe to see the loaf pre-bake and the crumb shot!