Sourdough Baguettes – Different Approach

Time to try making Sourdough Baguettes again. This time I’m going to try a different approach. I’m using Joshua Weissman’s recipe and method described here This is a couple day process. I’m actually running it in parallel with my normal sourdough bread AND a batch of sourdough croissants!! Wow… look at all the baking goingContinue reading “Sourdough Baguettes – Different Approach”

Sourdough Baguettes (Part 3)

This post (and the next couple) will go over the method in more detail. They will be a mix of what I did, observed and concluded during that portion of the process. Mixing the Leaven and Poolish I immediately veered to follow my established path for the leaven. I fed my cold starter from theContinue reading “Sourdough Baguettes (Part 3)”

Sourdough Baguettes (Part 2)

Baguettes are something iconic and I’ve had a mental hurdle in front of me regarding attempting them. I find that a bit odd since I jumped right into making sourdough croissants! I was inspired watching Chad Robertson the other week. So I bought his book, read up on his baguette journey, recipe and method. NowContinue reading “Sourdough Baguettes (Part 2)”

Sourdough Babka

I’m continuing to try different breads and pastries leveraging my base croissant dough recipe. It made awesome cinnamon rolls…why not try a Babka (or at least my version of it)? I followed the same process I usually do for making my dough. Once it had risen yesterday I degassed it and put it in myContinue reading “Sourdough Babka”

Roasted Red Pepper-Jarlsberg Cheese Sourdough

I’m trying out some new breads with inclusions. Thinking that I’d like to add some additional loaves to my repertoire and “dial them in”. Thought I’d try a roasted red pepper/Jarlsberg cheese recipe. The red pepper was intentional (went to store and bought a jar). The cheese not so much … I had a pieceContinue reading “Roasted Red Pepper-Jarlsberg Cheese Sourdough”

How to Recover from Broken Butter…

Broken butter when making laminated dough is my nemesis… …actually it’s my impatience and not consistently waiting for it to be the right temperature and malleable that’s the culprit. Last batch I had HORRIBLY broken butter. I was so excited to use my new dough sheeter that EVERY lesson I’d learned about butter simply vanishedContinue reading “How to Recover from Broken Butter…”

Sourdough Croissant Proving Experiment

Decided today to experiment with my proving length. A while back I had inadvertently lengthened my proving time (at that point 2 hours) to 4 hours. Those croissants weren’t “ruined” and actually caused me to intentionally prove for that length of time for batches since then. Earlier this week I saw an Instagram post byContinue reading “Sourdough Croissant Proving Experiment”

Trying a new method… (Part 2)

It’s Alive! (In my best Gene Wilder voice imitation from Young Frankenstein) The dough has more than doubled overnight. Last night it was at roughly 2 quarts. Now it is just over the 5 quart mark. I figure the dough weighed just over 3 kilograms based on my ingredient weight. I can as pretty closeContinue reading “Trying a new method… (Part 2)”

Technique Tweak Wasn’t a Fluke!

I was able to recreate similar oven bloom results applying the tweaks to my feeding and autolyse methods. The results from my experiment were NOT a fluke! Yay!! I’m pleased with these results and will continue to use them going forward as my “standard method”. Always learning…