Sourdough Pain Au Chocolat and Kouign Amann

Baked Sourdough Pain Au Chocolat and Kouign Amann. I hadn’t made these I a bit and my wife really likes the Pain Au Chocolat. They all start out with same laminated dough as my Sourdough Croissants. Different shape and inclusion of the chocolate for the Pain Au Chocolat and sugar for the Kouign Amann. IContinue reading “Sourdough Pain Au Chocolat and Kouign Amann”

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 Chocolate Babka

Continuing to work on different creations using my base doughs, in this case my dough I use for croissants (and pastries and cinnamon rolls). I’ve posted before about making chocolate babka. This method uses Nutella as the filling, rolling, cutting lengthwise, braiding and proving in a Pullman tin. Funny thing is that I haven’t writtenContinue reading “Sourdough Chocolate Babka”

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)”

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 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)”