Thought I’d try a Sourdough Rye loaf. My inspiration was watching a new bread baking #MasterClass featuring Apollonia Poilâne I’ve never made sourdough Rye bread before. Didn’t actually know what to expect. By my calculations the hydration of this dough is roughly 76%. I followed her recipe in the class cookbook I downloaded. The ryeContinue reading “Sourdough Rye Loaf”
Category Archives: Sourdough Bread
Sourdough Croutons
Well … what to do with a loaf from a previous bake when you’d rather eat the one that is more recently baked? Cut it up and attempt making sourdough croutons! The loaf i used was leftover from the bake where I mentioned something was whacked. It was the second of the two loaves andContinue reading “Sourdough Croutons”
Sourdough Boules
My latest experiment was looking at my bulk ferment process. My process for feeding my starter, making my biga, mixing etc all stayed the same. I bumped up my temp 4°F in my fridge drawer (33°F to 37°F). I also bulk fermented for 36 hours before dividing/shaping my loaves. This time I separated my loavesContinue reading “Sourdough Boules”
Sourdough Technique Tweaks
Well… after that last bake I thought I’d try some tweaks to my technique. Probably should have reduced the elements I changed at once… Change #1 – Sourdough Starter. I’ve two (which I haven’t named yet). This was my second. Change #2 – Proofing. I did my normal 24 hour bulk fermentation prior to shaping.Continue reading “Sourdough Technique Tweaks”
Sourdough Bread: Something Is Wacked!
Well… I’ve not been happy with my bread bakes for the last two iterations. Something is out of wack! My oven bloom has been anemic… about half what I expect. Crumb is tighter and moist. Almost like it is over-proved. However, I’m not getting the larger bubbles of gas at top where I’ve weakened theContinue reading “Sourdough Bread: Something Is Wacked!”
My Sourdough Bread Visual Observation
Earlier I mentioned that I took copious notes and that my “Pencil” (or computer) was My Most Important Baking Implement. My baking notes cover three basic areas: recipes, methods and results. My intent is to connect the outcomes (results) to what I did upstream in my bakes (recipe and method). Understanding how variables in theContinue reading “My Sourdough Bread Visual Observation”
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”
Feeding Cold Starter
Before COVID-19 I traveled extensively for my job and wasn’t in a position to feed my starter every day. I came across #BakeWithJack and started watching his videos on bread making. Episode 71: SOURDOUGH – The Scrapings Method, No Waste, No Discard describe a method that I’ve been using (modified) since. The method involves leavingContinue reading “Feeding Cold Starter”
Cheesy Sourdough
The other day I decided that I’d like to make some cheesy sourdough. I’ve been experimenting with my technique for bulk fermenting as well as looking at how to make more dough at the same time in my kitchen. This was a follow-on experiment I’d done with making four loaves at the same time. TwoContinue reading “Cheesy Sourdough”
Baked By Bear Sourdough 