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”

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 Bread – Scaling Up

Continuing my theme of practicing first I’m attempting making 4X the loaves I normally bake. I chose 4X (8 loaves) due to my plastic tub, banneton, and refrigerator constraints. I also considered that I can only bake 2 loaves at a time and I’ll need to switch to baking croissants shortly after the last pairContinue reading “Sourdough Bread – Scaling Up”

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 Baguettes – Attempt #3 (Part 5)

They’re baked!! I’m pretty jazzed by the result. Lots to improve on but a much better outcome than last time! They remind me of little tuna fish actually. A little fat. Need to roll them a bit longer. I did as intending to put them on a scalloped holder and was shaping them a bitContinue reading “Sourdough Baguettes – Attempt #3 (Part 5)”

Sourdough Baguettes – Attempt #3 (Part 4)

This post has a video of me shaping baguettes. As you can imagine I’m multitasking and probably not doing a good job of anything. Again, this will show me shaping baguettes. I’m new to this. My technique is horrible. I’m trying to record as a way for me to remember what I did. The doughContinue reading “Sourdough Baguettes – Attempt #3 (Part 4)”

Sourdough Baguettes – Attempt #3 (Part 3)

This is a short post showing me doing a coil fold. I’ve referenced them before but never attempted posting a video. NOTE: This is ME doing it and I’m not an expert in any way! There are plenty of videos on YouTube made by bakers far more experienced than I. Before this I’d snipped offContinue reading “Sourdough Baguettes – Attempt #3 (Part 3)”

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”