I’m alternating my approach (yet again). This time I’m going to bulk ferment in my proving box and doing coil folds. My method to this point is the same. Fed my starter in fridge. Made the levain (amount for recipe after it was fully activated. Mixed my flour and water and autolysed for a coupleContinue reading “Sourdough Bread – Coil Folding for strength”
Category Archives: Sourdough Bread
Sourdough Bread w/ Inclusions
After that last bake (with the apparent over-proving) I HAD to do another. The first part of my hypothesis was a potentially weak starter due to sub-par flour. The second part was about the strength I built in shaping. What I didn’t include was the overall time in bulk fermenting nor the time on-counter resting.Continue reading “Sourdough Bread w/ Inclusions”
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”
Whoa! Something is Wrong!!
Yikes!! Something is off horribly! These are sad, sad loaves!! These loaves had limited, if any blooming at all. I suspected that this might be the case because when I put the dough into bulk ferment on Friday evening it just didn’t feel right. Possible issues: Weak Starter Poor strength in shaping Slash was incorrect/tooContinue reading “Whoa! Something is Wrong!!”
(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”
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”
Cinnamon-Raisin Sourdough
I’m thinking about trying a series of sourdough breads with “inclusions”. There have been a number of different breads I’ve observed other bakers baking which look quite tasty. I’ve done Cheddar-Jalapeño. This time I thought I’d try Cinnamon-Raisin Both leverage lamination for the inclusions. The cheddar adds a bit of additional moisture to the equationContinue reading “Cinnamon-Raisin Sourdough”
Sourdough Batards – Different Scoring
Thought I’d try a different scoring technique on my Batards. I’ve been unhappy with my oven blooming as of late. Today I made an “S” with my lame. One of the loaves had just the “S”. The other I made a second pass undercutting it a bit more on the curves. Everything else about theContinue reading “Sourdough Batards – Different Scoring”
Chia Boule & Cheddar/Jalapeño Batard
Trying to get back on my baking cadence since I’ve been traveling lately. My starter feeding has been a bit off and I’m not feeling it’s as “happy” as it has been. As a result I fed it 1:5:5 and did the same for the levain. Decided I’d mix my dough, let it bulk fermentContinue reading “Chia Boule & Cheddar/Jalapeño Batard”
Baked By Bear Sourdough 