Category Archives: Method

Sourdough Croutons

A warm oven and week old sourdough is a perfect opportunity for making croutons! Simply cut them up, toss in olive oil and seasoning and pop into oven to dry out after baking the bread for this week. Actually turned oven on a bit to make sure they got nice and crispy. Really a greatContinue reading “Sourdough Croutons”

Using Leftover Laminated Dough

“Heaven forbid there should ever be such things!” you cry! For the record I did too. I hated going to all this effort making laminated dough only to cut my croissants and have some scrap. Aggghhh! Total foul!! I’d think. Well, my solution of late is to roll the scrap pieces together and put themContinue reading “Using Leftover Laminated Dough”

(Inadvertent) Sourdough Proving Experiment

Ok … yet another (inadvertent) experiment on my sourdough bread proving method. The experiment was prompted by my company having an all-weekend virtual offsite (aka Zoom marathon) I followed my normal method and had my bread going into a cold bulk ferment Friday evening. Saturday was a full day and not my normal pattern. IContinue reading “(Inadvertent) Sourdough Proving Experiment”

Bi-Color Croissants – 1st Attempt

Thought I’d try making bi-color croissants. I saw this recipe and method from @booksforchefsofficial book “All About Croissants”. This recipe / method is yeast-based, not sourdough. it is also something that looked like it could be completed in a day. Let them prove about 2 hours and change. The yeasts dough proved faster (apparently) thanContinue reading “Bi-Color Croissants – 1st Attempt”

Sourdough – Trying Different Bulk Prove Method

Tried a new experimental with my bulk prove. Instead of my normal cold bulk for 24 hours I decided to bulk prove at 79°F in my proving box, shape then pick up my normal process again (e.g. cold retard in fridge overnight and bake the next morning) It was an experiment… Here is how theContinue reading “Sourdough – Trying Different Bulk Prove Method”

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”

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 3)

Today is bake day! I’m excited but also apprehensive. Not quite sure how this will turn out. The oven has been preheated to 420°F (convection) with my Dutch oven and Challenger Bread Pan inside. The dough has visibly risen and the “finger test” seems to indicate it’s ready to go. Concerned a bit about howContinue reading “Trying a new method… (Part 3)”

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)”