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)”
Category Archives: Sourdough Bread
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)”
Sourdough Panettone (Part 2 of 2)
Whenever you try something new there is, by definition, a “first time”. For a long time I’ve wanted to make sourdough panettone but have never really had the courage to attempt. Now I have. In my last post I’d left them in my proving box to rise for (supposedly) 18-24 hours. That didn’t happen. IContinue reading “Sourdough Panettone (Part 2 of 2)”
Sourdough Panettone (Part 1 of 2)
I am finally attempting to make sourdough panettone . I’ve seen these and have wanted to do them… but I’ve never been confident enough to try. There’s something about the specialness of this bread, the technique involved and the season that draws me to desiring to make this bread. My hesitation is the challenge ofContinue reading “Sourdough Panettone (Part 1 of 2)”
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”
Cheddar Jalapeño Focaccia
It’s been a while since I posted. Life has gotten really busy. I’ve been making sourdough bread weekly. Mostly Sourdough Pullman loaves. Earlier this week I did make sourdough croissants. So I’m staying in the game there as well. Decided today to take half my dough and make Cheddar Jalapeño Focaccia. The jalapeños coming fromContinue reading “Cheddar Jalapeño Focaccia”
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…”
Skills Get Rusty…
If you don’t practice your skills get rusty! I’ve not made Batards lately. I’ve been making Pullman loaves every week and not shaped and slashed Batards. Slashing needs to be at a shallow angle (16-20°) and NOT as vertical as I do with the Pullman loaves. The more vertical reduces the “ear” that is producedContinue reading “Skills Get Rusty…”
Focaccia – Caramelized Onion, Rosemary and Course Sea Salt
Tried some different focaccia flavors caramelizing some yellow onion then adding some fresh Rosemary from my garden and some course sea salt. I think I should have pulled it 3 minutes earlier…darker than I prefer. That said, I’m pleased with the other factors affecting my method. Here are some pics of me making it: I’llContinue reading “Focaccia – Caramelized Onion, Rosemary and Course Sea Salt”
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)”
Baked By Bear Sourdough 