Pane Cafone (Country Man's Bread)

Pane Cafone (Country Man's Bread)

Sunday, August 23, 2009

San Francisco Sourdough Batch 01

Tomorrow is my 1st attempt at a 5 loaf batch of SF sourdough bread.  I've only used this starter once and that was a free form loaf that didn't quite turn out the way I envisioned.

This batch is made using the following recipe from Richard Packham:


The night before baking, mix in a very large bowl a batter made of:

       2 cups sourdough starter
       4 cups lukewarm water
       5 cups flour

Mix well, although there may still be small lumps.  Cover lightly
and leave overnight at room temperature. 
                    Here's what it looks like at this stage: 6:30PM
The next morning, stir
down the batter and return 2 cups to your permanent sourdough
                This is what it looked like at 8:00 am this morning. 
                                       Nice and frothy.
       3 cups lukewarm water
       1/4 cup sugar ( I did not use any sugar in this recipe)
        1 tablespoon salt (I use sea salt)
       1 cup powdered milk
       1/4 cup margarine or butter, melted and cooled (1/2 stick)
       or vegetable oil ( I used melted sweet cream butter)
        flour (white, whole wheat, or a combination 
        thereof; up to 10% other flours may be used)

Stir in about 5 cups of flour and beat well.  Add about 5 or 6 more
cups gradually, until too stiff to stir, then turn out and knead
well, adding flour as necessary until the dough is smooth and
stands about 1/3 as high as it is wide when resting, or more. 
Place in a greased bowl, let rise until double.
                              My rising bowl, a 18 qt plastic pan: 
                                   The dough she be a rising:
Punch down, let rest 15 minutes.  Shape into 5 loaves, place in 
greased bread pans (9 x 5 x 3). 
                                3 of the 5 loaves doing their
                                   final rise before baking. 
Brush tops with 1 tablespoon melted margarine or butter.  (I omit 
this step) 
Let rise until tops are almost even with top edge of pan. (once the 
dough has risen to just over the top of the pans, I put 3 diagonal 
slashes on the top of each loaf)  
Bake 45 minutes at 375.  (I normally bake at 425F for 40 minutes with 
a pan of water on the bottom of the oven and spritz the oven walls 
every 15 minutes with a spray bottle)
                                                       Slashed and ready to burn 
  Turn out immediately onto racks.  For a soft crust, 
rub with hard butter or margarine while still hot.  Freeze in plastic
bags when cool.
                                                      The finished product.  
  • This batch is too big to mix in the kitchen aide so it all has to be done by hand.
  • I sifted all the flour. 
  • I got quite a bit of oven spring on this batch.  When I put the loaves in the oven they were at the top of the pans.  When I pulled them out they were a good inch or two above the top.
  • Total kneading time was about 5 minutes.

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