Category Archives: Recipe

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”

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 – 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 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 Cherry-Cream Cheese Danishes

Oh these are sooooo sinful!! Lately I’ve been thinking about what other pastries I can make with my laminated dough. I decided I’d try to make danishes. The only difference in the dough is that I laminated with two letter folds as opposed to a book fold and a letter fold (9 layers of butterContinue reading “Sourdough Cherry-Cream Cheese Danishes”

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”

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”

Basic Sourdough

Here is the basic recipe and method that I’ve developed to this point. It started out as a derivative of Paul Hollywood’s recipe for Basic Sourdough in his book How To Bake. INGREDIENTS Bread Flour 750g (I use #KingArthurBreadCompany, Sir Lancelot 14.2% Protein) Water, Filtered 440ml Levain, 500g, 100% Hydration Sea Salt, 18g The aboveContinue reading “Basic Sourdough”