Category Archives: Uncategorized

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”

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”

Turmeric-Cinnamon Sourdough (Part 2)

Today is bake day for my Turmeric-Cinnamon loaf experiment. I’ve baked my normal loaves first. A chia-covered Boule and a regular Batard. They came out nicely. As the loaves above were baking I pulled out the banneton with the Turmeric-cinnamon dough. As expected it wasn’t filling the banneton as full as the other loaves. IContinue reading “Turmeric-Cinnamon Sourdough (Part 2)”

Creating a Sourdough Starter (Part 2)

I am (finally) going to continue my thread on creating a sourdough starter. Happy to actually do this given that 10 days ago I totaled my motorcycle on a winding rode in western Georgia. God’s grace alone that I “walked away” and am not in the ICU or the morgue! Where I left off IContinue reading “Creating a Sourdough Starter (Part 2)”

My Baking Implements

Previously I posted about my “Most Important Baking Implement“. I had someone ask me the other day “What’s a Dutch Oven?”. That made me think that maybe it would be helpful for me to write a post about what my other baking implements happen to be. This post will list my baking implements. I won’tContinue reading “My Baking Implements”

“Expected” (Anticipated?) Results

It is amazing how one little change can yield a different result. As you may be aware, on my last Sourdough Batard bake I decided to throw a couple ice cubes into my Dutch Ovens to “aid” in the steaming of my crust. That choice DID NOT yield the results I expected. You can seeContinue reading ““Expected” (Anticipated?) Results”

Unexpected Results

On my last post I described how I take copious notes and document so that I can learn. Well…. Here’s an example of what I mean. Same Recipe and Method. Same Dutch Ovens. Same temps and timing. The ONLY change is that I threw in a couple ice cubes into the Dutch Oven as IContinue reading “Unexpected Results”

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”