I’ve seen some posts recently about the use of Aliquot jars in sourdough baking. They are useful to judge your starter or when your bulk ferment is at the optimal time. “Well, why not experiment with that method?” I thought… Aliquot jars are narrow jars which allow you to see volume expansion readily since expansionContinue reading “Aliquot Jar Experiment”
Tag Archives: Experiment
Sourdough Babka
I’m continuing to try different breads and pastries leveraging my base croissant dough recipe. It made awesome cinnamon rolls…why not try a Babka (or at least my version of it)? I followed the same process I usually do for making my dough. Once it had risen yesterday I degassed it and put it in myContinue reading “Sourdough Babka”
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”
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)”
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”
Savory Peach Brie Sourdough Danishes with Peppered Rosemary Honey
Oh My Goodness!! Tried a new recipe and this is a definite keeper! I’ve been trying out new combinations using my base laminated dough I use for croissants. This savory combination was one sparked by a recipe I found for a tart on Pinterest. As my danishes were proving this morning I caramelized the shallotsContinue reading “Savory Peach Brie Sourdough Danishes with Peppered Rosemary Honey”
Sourdough Cinnamon Rolls
My latest experiment is to see how many different pastries and treats I can make using my basic recipe I use for sourdough croissants. Like every experiment it starts unexpectedly. In this particular instance it was due to my forgetting I’d made the dough and thinking about it later in the evening. I wasn’t preparedContinue reading “Sourdough Cinnamon Rolls”
Savory Sourdough Pastries
Trying savory sourdough pastries. I’d never made some before so I thought I’d give it a go! I used my standard laminated dough recipe and method up to the point of cutting/shaping. I cut eight rectangles, cut holes out of four and then stacked. In hindsight I could have let rise a bit more (seeContinue reading “Savory Sourdough Pastries”
Twice-baked Sourdough Almond Croissants
First attempt at making twice-baked Almond Croissants. I got the idea, recipe (below) and method from my All About Croissant book. It’s the croissant featured at the very top of the cover. Mine looked similar. I didn’t have enough almond flour (powder) to make the full almond cream recipe (nor did I have enough croissants!).Continue reading “Twice-baked Sourdough Almond Croissants”
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!!”
Baked By Bear Sourdough 