I am so pleased with the results!!! My best attempt ever…we’ll, duh! The first was my first and I made numerous updates to my method and technique. It was definitely worth applying myself and learning! Will continue to study and chase a more open crumb structure! Things I learned: It is airy, light, moist, sweetContinue reading “Sourdough Panettone II (Results)”
Category Archives: Best Practice
Pasta Madre (Day 2)
It’s been 20 hours now since I first put the new Pasta Madre in my proving box to ferment. It has clearly risen and fallen in that time as you can see by the photo gallery below. I’d normally not wait but I’m going to be patient this time. I’ll wait for another 4 hoursContinue reading “Pasta Madre (Day 2)”
New Recipe
I thought I’d try some different loaves using a mix of flours… Why? You ask… Well… I redid my pantry right before Thanksgiving and there was total chaos downstairs as I ripped out the contractor-grade wire shelving. During that process I found some 00 flour I had forgot I had. Then I saw an InstagramContinue reading “New Recipe”
Taking Notes is key…
My baking has slowed down over the past couple of months. Life has twists and turns / ebbs and flows so I’ve dialed back a bit. I’m m still baking weekly; just my experimentation and volume has decreased. So thankful that I’ve taken notes and have enough “reps” that I’m able to be made chContinue reading “Taking Notes is key…”
Skills Get Rusty…
If you don’t practice your skills get rusty! I’ve not made Batards lately. I’ve been making Pullman loaves every week and not shaped and slashed Batards. Slashing needs to be at a shallow angle (16-20°) and NOT as vertical as I do with the Pullman loaves. The more vertical reduces the “ear” that is producedContinue reading “Skills Get Rusty…”
Thankful
This is just a reflection on how far I’ve come… It’s so easy for me to get caught up in the process; to focus on “the next problem to solve” or to ruminate on that ONE thing I didn’t do well. This is a time to enjoy the simple pleasure of eating a well-made sourdoughContinue reading “Thankful”
Creating Desired Dough Temperature (DDT)
Lately I’ve been really paying attention to “desired dough temperature” as a variable in my process. Basically, it is about knowing what temperature you’d like your dough to be to get the peak reaction for whatever you’re trying to accomplish (e.g. bulk proving etc) To get to the desired dough temperature requires knowing the flourContinue reading “Creating Desired Dough Temperature (DDT)”
Sourdough Bread – Scaling Up (Bake Day)
I’m up and getting ready to bake. Not quite “Baker’s Hours” bu close enough. I had to start the coffee manually earlier than it is normally set to go off. Today I’m practicing baking four times since I can only fit two Dutch Ovens in my oven at a time. Pretty much “cottage baking”. AsideContinue reading “Sourdough Bread – Scaling Up (Bake Day)”
Sourdough Croutons
I mentioned making sourdough croutons first before turning them into breadcrumbs from day old bread (in this case my baguettes). Here are some pics of the process for making the croutons I cut the croutons up by slicing the baguettes (or bread) at about a finger width. I then tear the bread apart or useContinue reading “Sourdough Croutons”
Sourdough Breadcrumbs
Made sourdough breadcrumbs from some day-old bread and baguettes. I mentioned that I was going to do this in my last post. Good use of older bread. Process was pretty simple. First make croutons then crush them. Cut up the bread into crouton size pieces. Add a bit of olive oil, sprinkle of salt andContinue reading “Sourdough Breadcrumbs”
Baked By Bear Sourdough 