Making of the Classic
Our first loaf we developed and brought to a point where we said “This is done”. The original inspiration was the classic San Francisco sourdough. We originally called the loaf The SF. During the development process we strayed so far from the traditional approach to SF sourdough we decided we should find it a new name. The Classic felt right as this loaf definitely embodies what we have come to know as sourdough. We keep the crumb about medium, still open and airy but closed enough to only have maybe a hole or two on a 1/2” thick slice. Open enough to have pockets for your favorite toppings to gather, tight enough to hold a sandwich together in a lunch box
If you have any questions on this loaf or any general Sourdough questions let us know.
Overview
4% @jqdsalt salt
5% @lindleymills sprouted rye
10% @migrashfarm 84% extraction whole wheat
10% @migrashfarm 99% extraction einkorn
75% @kingarthurbaking Organic Select Artisan BF
16% levain
74% hydration
•3 hour autolyze
•laminate in salt wait 30m then laminate in Levain
•3 hours W/ coil fold every 30m
•3 hours bulk
•Preshape & 30 min bench rest
•Final shape & 30 min rest in banneton
•14 hour proof @ 47 degrees
If you have any questions on this loaf or any general Sourdough questions let us know.
Or, if you want to have us bake it for you, order HERE.
❤️🥖❤️
