I’m running an experiment with my proving my sourdough croissants prior to baking. My experiment is to prove them about 40% longer than my habit. Basically going from 5 to 7 hours. Typically I put them into the oven 5 hours after pulling them from my fridge and placing them in proving bags to rise.Continue reading “Sourdough Croissant Proving Experiment”
Tag Archives: Comparison
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)”
Limiting Mixer Use
I saw an Instagram post recently by Kristen Dennis @fullproofbaking. In her post she ran an experiment contrasting the use of her KitchenAid mixer vs hand folding. Her hypothesis was that the mixer resulted in a much tighter crumb structure and a more limited oven spring. The crumb structure she posted for her bread kneadedContinue reading “Limiting Mixer Use”
Aliquot Jar (Continued)
I’m continuing to use an Aliquot Jar to measure my bulk prove timing. I’m getting a feel for what to expect. Being consistent in my method throughout the process is the key. After mixing my dough I get it into my tub and set a 30 minute timer. I cut off about 30g of theContinue reading “Aliquot Jar (Continued)”
What a difference a year makes!
I was reminded this morning about how change and progress does take time. You may not see the progress from day-to-day or even week by week. However, if you persist and apply change does happen. My reminder was in the form of a “Memory” from a year ago on Facebook. The memory was of aContinue reading “What a difference a year makes!”
Sourdough Croissants – Lamination Experiment
I’ve been struggling with my results for my honeycomb structure. The results I’m getting aren’t quite what I picture in my mind. That said, I know that many factors are at play and any one (or combination of them) can affect the end result. I have previously experimented with my technique for lock-in/lamination, length ofContinue reading “Sourdough Croissants – Lamination Experiment”
Trying Different Dough
As you may be aware, I’m on a quest to perfect sourdough bread, croissants et al. I know I’ll never “arrive”… it’s a journey; however, I’d like to get closer. What has continued to vex me is my crumb honeycomb. For the life of me I can’t seem to replicate so me of the beautifulContinue reading “Trying Different Dough”
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”
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”
Baked By Bear Sourdough 