This post (and the next couple) will go over the method in more detail. They will be a mix of what I did, observed and concluded during that portion of the process. Mixing the Leaven and Poolish I immediately veered to follow my established path for the leaven. I fed my cold starter from theContinue reading “Sourdough Baguettes (Part 3)”
Tag Archives: Incremental
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)”
Sourdough Baguettes (Part 1)
I’ve decided that I will attempt sourdough baguettes. I have attempted years ago but felt that they were beyond my skill level as a baker and I would be better off going in a different direction at the time. I think it is now time to master this loaf. I’d been watching a cooking seriesContinue reading “Sourdough Baguettes (Part 1)”
Aliquot Jar Final (for now)
I’m liking this method of using an Aliquot jar. It is making my ability to judge the bulk fermentation much more consistent The use of the coil folds builds great structure. I am able to judge the gas expansion and I’m able to shape my loaves without affecting each negatively. Consistency of results are somethingContinue reading “Aliquot Jar Final (for now)”
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)”
Aliquot Jar Experiment
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”
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”
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”
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)”
Baked By Bear Sourdough 