Thought I’d try my hand at a laminated sourdough leveraging some different techniques than I usually employ. These techniques involve adding Spelt flour, dividing the dough into two parts adding Turmeric to the second. I started by mixing the flour with water and letting it autolyse for 2 hours. I added sourdough levain and saltContinue reading “Turmeric-Cinnamon Sourdough (Part 1)”
Author Archives: Jim Hayden
Sourdough Croissants – Pushing the Envelope
Today I “pushed the envelope” on my final proof. To be honest, this whole batch is going to be suspect. My head wasn’t in the game due to work commitments et al. Had a really difficult time focusing. As a result I was impatient in my butter lock-in and shattered the butter. My folding/lamination wasContinue reading “Sourdough Croissants – Pushing the Envelope”
Sourdough Boules
Just finished baking some sourdough boules. This week I was playing with my bulk ferment, shaping and final proving to test some limits. Bulk ferment I pushed to 36+ hours. I divided and shaped into balls and bench rested for an hour. I then shaped into boules and proved at room temperature (72°F) for 2Continue reading “Sourdough Boules”
Sourdough Rye Loaf
Thought I’d try a Sourdough Rye loaf. My inspiration was watching a new bread baking #MasterClass featuring Apollonia Poilâne I’ve never made sourdough Rye bread before. Didn’t actually know what to expect. By my calculations the hydration of this dough is roughly 76%. I followed her recipe in the class cookbook I downloaded. The ryeContinue reading “Sourdough Rye Loaf”
Sourdough Croissant (Inadvertent) Experiment
Well … today is an (inadvertent) sourdough croissant experiment! The variable I adjusted was proving time. Basically I forgot I had them in bags proving and got buried in client calls. Two hours later I go “Oh no!” Normally I take my croissants out of the fridge where I had left them covered in theContinue reading “Sourdough Croissant (Inadvertent) Experiment”
Sourdough Croutons
Well … what to do with a loaf from a previous bake when you’d rather eat the one that is more recently baked? Cut it up and attempt making sourdough croutons! The loaf i used was leftover from the bake where I mentioned something was whacked. It was the second of the two loaves andContinue reading “Sourdough Croutons”
Sourdough Boules
My latest experiment was looking at my bulk ferment process. My process for feeding my starter, making my biga, mixing etc all stayed the same. I bumped up my temp 4°F in my fridge drawer (33°F to 37°F). I also bulk fermented for 36 hours before dividing/shaping my loaves. This time I separated my loavesContinue reading “Sourdough Boules”
Sourdough Croissants
I’m working on my sourdough croissants technique. I’ve determined this is going to be a lifelong journey… For Christmas my wife gifted me Jimmy Griffin’s The Art of Lamination I’m experimenting with his lock-in and lamination technique. Another change he mentioned was allowing for the heat drop and “ice cube effect” of putting your trayContinue reading “Sourdough Croissants”
Sourdough Technique Tweaks
Well… after that last bake I thought I’d try some tweaks to my technique. Probably should have reduced the elements I changed at once… Change #1 – Sourdough Starter. I’ve two (which I haven’t named yet). This was my second. Change #2 – Proofing. I did my normal 24 hour bulk fermentation prior to shaping.Continue reading “Sourdough Technique Tweaks”
Sourdough Bread: Something Is Wacked!
Well… I’ve not been happy with my bread bakes for the last two iterations. Something is out of wack! My oven bloom has been anemic… about half what I expect. Crumb is tighter and moist. Almost like it is over-proved. However, I’m not getting the larger bubbles of gas at top where I’ve weakened theContinue reading “Sourdough Bread: Something Is Wacked!”
Baked By Bear Sourdough 