Sourdough Pullman bread is quite the hit! They are easy to slice and make great toast and sandwiches! My wife loves them and I just had an acquaintance who saw my recent post ask to buy one of the loaves! Consequently my wife asked me to make another batch quickly. I fed my starter lastContinue reading “Sourdough Pullmans are a hit!”
Tag Archives: Baking
Sourdough Pullman Loaves
My wife asked me if I could bake my regular sourdough bread in my Pullman tins. I said “Sure, why not?” Thinking that would be a good experiment. Great thing about “Baker’s %” is that I could easily scale up. I simply referred my other recipe to see what the total volume was for twoContinue reading “Sourdough Pullman Loaves”
Thankful
This is just a reflection on how far I’ve come… It’s so easy for me to get caught up in the process; to focus on “the next problem to solve” or to ruminate on that ONE thing I didn’t do well. This is a time to enjoy the simple pleasure of eating a well-made sourdoughContinue reading “Thankful”
Creating Desired Dough Temperature (DDT)
Lately I’ve been really paying attention to “desired dough temperature” as a variable in my process. Basically, it is about knowing what temperature you’d like your dough to be to get the peak reaction for whatever you’re trying to accomplish (e.g. bulk proving etc) To get to the desired dough temperature requires knowing the flourContinue reading “Creating Desired Dough Temperature (DDT)”
First Market Selling Baked Goods
Today is the Day! My friend invited me to attend her Mom’s Art Exhibit and sell my baked goods. For posterity I’ve attached a picture of her announcement All the practicing and thought into packaging has culminated in my being able to have everything ready to go this morning. This is indeed the most varietyContinue reading “First Market Selling Baked Goods”
Baking Day!!
Today’s the day! The first time I’ve baked this much bread in both variety and volume in a single day. GOAL: 8 Sourdough Batard and Boule loaves 24 Sourdough Croissants 12 Pain Au Chocolat sourdough croissants 10 sourdough Baguettes This is going to be quite the undertaking. Not only am I trying to juggle theContinue reading “Baking Day!!”
Sourdough Bread – Scaling Up (Bake Day)
I’m up and getting ready to bake. Not quite “Baker’s Hours” bu close enough. I had to start the coffee manually earlier than it is normally set to go off. Today I’m practicing baking four times since I can only fit two Dutch Ovens in my oven at a time. Pretty much “cottage baking”. AsideContinue reading “Sourdough Bread – Scaling Up (Bake Day)”
Sourdough Bread – Scaling Up
Continuing my theme of practicing first I’m attempting making 4X the loaves I normally bake. I chose 4X (8 loaves) due to my plastic tub, banneton, and refrigerator constraints. I also considered that I can only bake 2 loaves at a time and I’ll need to switch to baking croissants shortly after the last pairContinue reading “Sourdough Bread – Scaling Up”
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 Croissants – Scaling Up
In previous posts I mentioned that I’m experimenting with “scaling up”. I’m exploring the “ What has to be true for THAT to be true?” question I constantly ask myself when working through problems. In this particular instance I’m wondering about ramping up croissant baking. Today’s experiment is covering a number of things: First, I’mContinue reading “Sourdough Croissants – Scaling Up”
Baked By Bear Sourdough 