I was born in SF and miss the bread (ok, so fresh dungeness crab would be nice too).
I've been working with a sourdough starter for about a year. My last one was inadvertently left behind in a hotel room refridgerator in the move. My current one is getting good now. The flavors are decent and the sourness is great.
One question: How do you make the crust decent? Every loaf I tried, the crust is white.
My recipe and set up (stolen from a website, not original):
-255 grams water
-90 grams starter
-440 grams white bread flour
-9 grams of salt
Let rise until doubled. Knead again and wait till it doubles again. I use a basket as a banneton with mixed results. I may need to make the dough thicker. Bake at 375 for 45 minutes to an hour on a baking stone.
I tried a pan of water at the bottom of the oven, although it might not have gotten hot enough. I kind of want to keep the ingredients simple, similar to a traditional SF french bread. Anyone else have a good recipe or technique?
I've been working with a sourdough starter for about a year. My last one was inadvertently left behind in a hotel room refridgerator in the move. My current one is getting good now. The flavors are decent and the sourness is great.
One question: How do you make the crust decent? Every loaf I tried, the crust is white.
My recipe and set up (stolen from a website, not original):
-255 grams water
-90 grams starter
-440 grams white bread flour
-9 grams of salt
Let rise until doubled. Knead again and wait till it doubles again. I use a basket as a banneton with mixed results. I may need to make the dough thicker. Bake at 375 for 45 minutes to an hour on a baking stone.
I tried a pan of water at the bottom of the oven, although it might not have gotten hot enough. I kind of want to keep the ingredients simple, similar to a traditional SF french bread. Anyone else have a good recipe or technique?