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”

Creating Desired Dough Temperature (DDT)

Lately I’ve been really paying attention to “desired dough temperature” as a variable in my process. Basically, it is about knowing what temperature you’d like your dough to be to get the peak reaction for whatever you’re trying to accomplish (e.g. bulk proving etc) To get to the desired dough temperature requires knowing the flourContinue reading “Creating Desired Dough Temperature (DDT)”

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”

Sourdough Baguettes – Attempt #3 (Part 5)

They’re baked!! I’m pretty jazzed by the result. Lots to improve on but a much better outcome than last time! They remind me of little tuna fish actually. A little fat. Need to roll them a bit longer. I did as intending to put them on a scalloped holder and was shaping them a bitContinue reading “Sourdough Baguettes – Attempt #3 (Part 5)”

Sourdough Baguettes – Attempt #3 (Part 4)

This post has a video of me shaping baguettes. As you can imagine I’m multitasking and probably not doing a good job of anything. Again, this will show me shaping baguettes. I’m new to this. My technique is horrible. I’m trying to record as a way for me to remember what I did. The doughContinue reading “Sourdough Baguettes – Attempt #3 (Part 4)”

Sourdough Baguettes – Attempt #3 (Part 3)

This is a short post showing me doing a coil fold. I’ve referenced them before but never attempted posting a video. NOTE: This is ME doing it and I’m not an expert in any way! There are plenty of videos on YouTube made by bakers far more experienced than I. Before this I’d snipped offContinue reading “Sourdough Baguettes – Attempt #3 (Part 3)”

Sourdough Baguettes – Attempt #3 (Part 2)

“Flexibility is the key to AirPower” said Italian airpower theorist Gen. Giulio Douhet. It was one of the first tenets taught to me as a cadet at the US Air Force Academy. I guess it also applies to bread making. My Poolish was rising at a much faster rate than my Leaven. Next time IContinue reading “Sourdough Baguettes – Attempt #3 (Part 2)”

Sourdough Croutons

I mentioned making sourdough croutons first before turning them into breadcrumbs from day old bread (in this case my baguettes). Here are some pics of the process for making the croutons I cut the croutons up by slicing the baguettes (or bread) at about a finger width. I then tear the bread apart or useContinue reading “Sourdough Croutons”

Sourdough Baguettes (Part 2)

Baguettes are something iconic and I’ve had a mental hurdle in front of me regarding attempting them. I find that a bit odd since I jumped right into making sourdough croissants! I was inspired watching Chad Robertson the other week. So I bought his book, read up on his baguette journey, recipe and method. NowContinue reading “Sourdough Baguettes (Part 2)”