Whenever you try something new there is, by definition, a “first time”. For a long time I’ve wanted to make sourdough panettone but have never really had the courage to attempt. Now I have. In my last post I’d left them in my proving box to rise for (supposedly) 18-24 hours. That didn’t happen. IContinue reading “Sourdough Panettone (Part 2 of 2)”
Tag Archives: Experiment
Sourdough Panettone (Part 1 of 2)
I am finally attempting to make sourdough panettone . I’ve seen these and have wanted to do them… but I’ve never been confident enough to try. There’s something about the specialness of this bread, the technique involved and the season that draws me to desiring to make this bread. My hesitation is the challenge ofContinue reading “Sourdough Panettone (Part 1 of 2)”
Proving Results (Again)
I tried my extended proving time again to see how my interior crumb responds. I am liking the change and I intend to do two thing: Naturally, I had to heat this first to get the full effect. Once heated I needed to validate the “mouth feel”, taste and flakiness consistency. Result: Passed with flyingContinue reading “Proving Results (Again)”
Sourdough Croissant Proving Experiment
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”
Same Dough / New Pastry
It’s been a while since I last posted. Life gets busy. Yesterday we celebrated my wife as she graduated earning her Doctorate. I’ve been exploring new ways to make Danishes with my same base laminated dough. I saw a post where another baker had used this technique and I thought I’d give it a try.Continue reading “Same Dough / New Pastry”
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 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”
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)”
Sourdough Baguettes – Scaling Up
Need to practice scaling up my recipe and leveraging past lessons on temperature control. Better to try one batch at a time than to try scaling up three different bakes concurrently. THAT could be a disaster! Today it is baguettes. I’m going to double my recipe and aim for 10 baguettes. My decision to doubleContinue reading “Sourdough Baguettes – Scaling Up”
Baked By Bear Sourdough 