Savory Sourdough Danishes

Had a desire to make savory Danishes again. Think it was prompted by seeing my Rosemary in my garden take off growing again. Filling was caramelized shallots, brie, and figs topped with a fresh rosemary, black pepper and honey drizzle. I must admit that drizzle is unexpectedly good! BTW when I mentioned “caramelized shallots“ IContinue reading “Savory Sourdough Danishes”

Sourdough Cherry and Apple Danishes

I decided to make Cherry and Apple Danishes in yet another experiment with my base sourdough croissant dough. Thought this time I’d cot out squares and create a pocket for filling by placing a cup in the center as they proved. Nice hypothesis. Not so good on execution. Here is where the method went aContinue reading “Sourdough Cherry and Apple Danishes”

Sourdough Focaccia (again)

Made some more Focaccia. I did some research and decided I’d bake hotter/faster based on what I read. I was more patient this time and letting the dough rise a bit longer once stretched and placed on the olive oil drizzled pan. Toppings this time were green Olives, Rosemary and pink Himalayan Sea Salt. MyContinue reading “Sourdough Focaccia (again)”

Sourdough Focaccia

I ran an experiment this weekend. I decided to make sourdough Focaccia. My experiment was to make the same base dough as my recent sourdough Pullman loaves and at the moment of splitting the dough one would continue on the path to be a Pullman loaf and the other Focaccia. I followed the same recipeContinue reading “Sourdough Focaccia”

Sourdough Pullman Loaves

My wife asked me if I could bake my regular sourdough bread in my Pullman tins. I said “Sure, why not?” Thinking that would be a good experiment. Great thing about “Baker’s %” is that I could easily scale up. I simply referred my other recipe to see what the total volume was for twoContinue reading “Sourdough Pullman Loaves”

Baking Day!!

Today’s the day! The first time I’ve baked this much bread in both variety and volume in a single day. GOAL: 8 Sourdough Batard and Boule loaves 24 Sourdough Croissants 12 Pain Au Chocolat sourdough croissants 10 sourdough Baguettes This is going to be quite the undertaking. Not only am I trying to juggle theContinue reading “Baking Day!!”

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 Baguettes – Scaling Up

Need to practice scaling up my recipe and leveraging past lessons on temperature control. Better to try one batch at a time than to try scaling up three different bakes concurrently. THAT could be a disaster! Today it is baguettes. I’m going to double my recipe and aim for 10 baguettes. My decision to doubleContinue reading “Sourdough Baguettes – Scaling Up”

Sourdough Croissants – Scaling Up

In previous posts I mentioned that I’m experimenting with “scaling up”. I’m exploring the “ What has to be true for THAT to be true?” question I constantly ask myself when working through problems. In this particular instance I’m wondering about ramping up croissant baking. Today’s experiment is covering a number of things: First, I’mContinue reading “Sourdough Croissants – Scaling Up”

Scaling Up – Sourdough Bread (Part 2 of 2)

Baked the four loaves of sourdough bread today vice my normal two. Things that I noted in baking the two batches of loaves: Rice flour is the bomb! Makes my loaves less inclined to stick to the bannetons Can’t preheat the lids for the second batch – not enough space in my oven Baking atContinue reading “Scaling Up – Sourdough Bread (Part 2 of 2)”