Aliquot Jar Experiment

I’ve seen some posts recently about the use of Aliquot jars in sourdough baking. They are useful to judge your starter or when your bulk ferment is at the optimal time. “Well, why not experiment with that method?” I thought… Aliquot jars are narrow jars which allow you to see volume expansion readily since expansionContinue reading “Aliquot Jar Experiment”

Sourdough Bread – Coil Folding for strength

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”

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!!”

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”

Trying a new method… (Part 4)

Well … they’re baked and it was a first attempt for sure! I had some interesting results for sure. I’m going to need to ponder, research and think a bit before my next attempt. All loaves came out different than I expected. All were moist (more so than normal). Tasted good with an OK crust.Continue reading “Trying a new method… (Part 4)”