Paying attention to technique works! Currently I’m baking only once a week so my chance to “try again” comes once a week. Last week baked Batards for the first time in I don’t know how long. I’ve been focusing on Pullman loaves. The ear development didn’t come out as well as I desired. My hypothesisContinue reading “What a difference a week makes…”
Tag Archives: Best Practices
Skills Get Rusty…
If you don’t practice your skills get rusty! I’ve not made Batards lately. I’ve been making Pullman loaves every week and not shaped and slashed Batards. Slashing needs to be at a shallow angle (16-20°) and NOT as vertical as I do with the Pullman loaves. The more vertical reduces the “ear” that is producedContinue reading “Skills Get Rusty…”
Sourdough Croutons
I mentioned making sourdough croutons first before turning them into breadcrumbs from day old bread (in this case my baguettes). Here are some pics of the process for making the croutons I cut the croutons up by slicing the baguettes (or bread) at about a finger width. I then tear the bread apart or useContinue reading “Sourdough Croutons”
Sourdough Breadcrumbs
Made sourdough breadcrumbs from some day-old bread and baguettes. I mentioned that I was going to do this in my last post. Good use of older bread. Process was pretty simple. First make croutons then crush them. Cut up the bread into crouton size pieces. Add a bit of olive oil, sprinkle of salt andContinue reading “Sourdough Breadcrumbs”
Aliquot Jar Final (for now)
I’m liking this method of using an Aliquot jar. It is making my ability to judge the bulk fermentation much more consistent The use of the coil folds builds great structure. I am able to judge the gas expansion and I’m able to shape my loaves without affecting each negatively. Consistency of results are somethingContinue reading “Aliquot Jar Final (for now)”
2X Baked Almond Croissants (Updated)
My sister-in-law requested I make the twice-baked almond croissants for when they came to visit. My last two attempts had been OK. However, I’ve been disappointed with how the almond cream survived (or in my case didn’t) the second bake. Time to experiment! My croissants that I baked this time were some of the bestContinue reading “2X Baked Almond Croissants (Updated)”
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”
Using Leftover Laminated Dough
“Heaven forbid there should ever be such things!” you cry! For the record I did too. I hated going to all this effort making laminated dough only to cut my croissants and have some scrap. Aggghhh! Total foul!! I’d think. Well, my solution of late is to roll the scrap pieces together and put themContinue reading “Using Leftover Laminated Dough”
Technique Tweak Wasn’t a Fluke!
I was able to recreate similar oven bloom results applying the tweaks to my feeding and autolyse methods. The results from my experiment were NOT a fluke! Yay!! I’m pleased with these results and will continue to use them going forward as my “standard method”. Always learning…
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”
Baked By Bear Sourdough 