Tag Archives: Experiment

Sourdough Cherry-Cream Cheese Danishes

Oh these are sooooo sinful!! Lately I’ve been thinking about what other pastries I can make with my laminated dough. I decided I’d try to make danishes. The only difference in the dough is that I laminated with two letter folds as opposed to a book fold and a letter fold (9 layers of butterContinue reading “Sourdough Cherry-Cream Cheese Danishes”

Using Leftover Laminated Dough

“Heaven forbid there should ever be such things!” you cry! For the record I did too. I hated going to all this effort making laminated dough only to cut my croissants and have some scrap. Aggghhh! Total foul!! I’d think. Well, my solution of late is to roll the scrap pieces together and put themContinue reading “Using Leftover Laminated Dough”

(Inadvertent) Sourdough Proving Experiment

Ok … yet another (inadvertent) experiment on my sourdough bread proving method. The experiment was prompted by my company having an all-weekend virtual offsite (aka Zoom marathon) I followed my normal method and had my bread going into a cold bulk ferment Friday evening. Saturday was a full day and not my normal pattern. IContinue reading “(Inadvertent) Sourdough Proving Experiment”

Sourdough Cinnamon Rolls

Thought I’d make some Sourdough Cinnamon rolls today doing a riff off the King Arthur Cinnamon Roll recipe. We had some friends coming over after church and I thought I’d make some to share. That way I’d not have too many left and eat them all myself! My riff was adding 35g of my sourdoughContinue reading “Sourdough Cinnamon Rolls”

Bi-Color Croissants – 1st Attempt

Thought I’d try making bi-color croissants. I saw this recipe and method from @booksforchefsofficial book “All About Croissants”. This recipe / method is yeast-based, not sourdough. it is also something that looked like it could be completed in a day. Let them prove about 2 hours and change. The yeasts dough proved faster (apparently) thanContinue reading “Bi-Color Croissants – 1st Attempt”

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”

Roasted Red Pepper-Jarlsberg Cheese Sourdough

I’m trying out some new breads with inclusions. Thinking that I’d like to add some additional loaves to my repertoire and “dial them in”. Thought I’d try a roasted red pepper/Jarlsberg cheese recipe. The red pepper was intentional (went to store and bought a jar). The cheese not so much … I had a pieceContinue reading “Roasted Red Pepper-Jarlsberg Cheese Sourdough”

Cinnamon-Raisin Sourdough

I’m thinking about trying a series of sourdough breads with “inclusions”. There have been a number of different breads I’ve observed other bakers baking which look quite tasty. I’ve done Cheddar-Jalapeño. This time I thought I’d try Cinnamon-Raisin Both leverage lamination for the inclusions. The cheddar adds a bit of additional moisture to the equationContinue reading “Cinnamon-Raisin Sourdough”

Sourdough Croissant Proving Experiment

Decided today to experiment with my proving length. A while back I had inadvertently lengthened my proving time (at that point 2 hours) to 4 hours. Those croissants weren’t “ruined” and actually caused me to intentionally prove for that length of time for batches since then. Earlier this week I saw an Instagram post byContinue reading “Sourdough Croissant Proving Experiment”