Well… I’ve not been happy with my bread bakes for the last two iterations. Something is out of wack! My oven bloom has been anemic… about half what I expect. Crumb is tighter and moist. Almost like it is over-proved. However, I’m not getting the larger bubbles of gas at top where I’ve weakened theContinue reading “Sourdough Bread: Something Is Wacked!”
Tag Archives: Bread
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”
Cheesy Sourdough
The other day I decided that I’d like to make some cheesy sourdough. I’ve been experimenting with my technique for bulk fermenting as well as looking at how to make more dough at the same time in my kitchen. This was a follow-on experiment I’d done with making four loaves at the same time. TwoContinue reading “Cheesy Sourdough”
Baked By Bear Sourdough 