Well …. This new method works pretty well! My loaves looked to be cold fermented nicely in the fridge overnight. I am pleased with how they had risen. I spritzed with water and have each a slash. I loaded them into my oven that I had preheated to 425°F with two pans already inside loadedContinue reading “Baking Results of New Method”
Category Archives: Method
New Season New Panettone!
It’s a new season and time to see if I can build off last year’s bakes. My first bake was “Ok” but not quite what I desired. My second bake (pictured above) was much better. I attribute that to my being patient and following my notes and having my Pasta Madre more active. I attemptedContinue reading “New Season New Panettone!”
Sourdough Panettone II (Results)
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)”
Sourdough Panettone II (2nd Dough)
Today is baking day! First I have to make the 2nd Dough. The first dough rose 3X and I’m very pleased! I then slowly started to layer in the ingredients. First the flour, then Castor Sugar, Honey/citrus zest, salt, egg yolks, butter and finally, dried fruit. This process took MUCH longer than last time sinceContinue reading “Sourdough Panettone II (2nd Dough)”
Pasta Madre (Day 4)
Today is the day! One last feeding today to be ready for mixing Dough #1 for my next attempt at Panettone. Tying this bundle up was interesting. It got REALLY hard until the bag popped and some of the pressure was relieved. I’m not sure if the softer feel was due to the pressure releaseContinue reading “Pasta Madre (Day 4)”
Pasta Madre (Day 3)
Day 3 of making my Pasta Madre for my next attempt at Panettone. I fed my Pasta Madre for a 3rd time today. I seeded the same feeding regime I’ve been using of 50g each of Starter and water, a teaspoon of honey and 100g of bread flour. I kneaded it for 5+ minutes toContinue reading “Pasta Madre (Day 3)”
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)”
Pasta Madre (Day 1)
If you read my last post about attempting Panettone for the first time you’d have seen the quote about if your Pasta Madre wasn’t on point than it didn’t matter what recipe you used…your results would just be less than desired. My panettone first attempt, while delicious, was anything but pretty. Actually, it wasn’t bad.Continue reading “Pasta Madre (Day 1)”
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”
What a difference a week makes…
Paying attention to technique works! Currently I’m baking only once a week so my chance to “try again” comes once a week. Last week baked Batards for the first time in I don’t know how long. I’ve been focusing on Pullman loaves. The ear development didn’t come out as well as I desired. My hypothesisContinue reading “What a difference a week makes…”
Baked By Bear Sourdough 