Focaccia – Caramelized Onion, Rosemary and Course Sea Salt

Tried some different focaccia flavors caramelizing some yellow onion then adding some fresh Rosemary from my garden and some course sea salt. I think I should have pulled it 3 minutes earlier…darker than I prefer. That said, I’m pleased with the other factors affecting my method. Here are some pics of me making it: I’llContinue reading “Focaccia – Caramelized Onion, Rosemary and Course Sea Salt”

Sourdough Chocolate Babka

Continuing to work on different creations using my base doughs, in this case my dough I use for croissants (and pastries and cinnamon rolls). I’ve posted before about making chocolate babka. This method uses Nutella as the filling, rolling, cutting lengthwise, braiding and proving in a Pullman tin. Funny thing is that I haven’t writtenContinue reading “Sourdough Chocolate Babka”

Sourdough Focaccia (again)

Made some more Focaccia. I did some research and decided I’d bake hotter/faster based on what I read. I was more patient this time and letting the dough rise a bit longer once stretched and placed on the olive oil drizzled pan. Toppings this time were green Olives, Rosemary and pink Himalayan Sea Salt. MyContinue reading “Sourdough Focaccia (again)”

Sourdough Focaccia

I ran an experiment this weekend. I decided to make sourdough Focaccia. My experiment was to make the same base dough as my recent sourdough Pullman loaves and at the moment of splitting the dough one would continue on the path to be a Pullman loaf and the other Focaccia. I followed the same recipeContinue reading “Sourdough Focaccia”

Sourdough Pullmans are a hit!

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!”

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”

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)”