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)”
Tag Archives: Incremental
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)”
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”
Sourdough Bread – Coil Folding for strength
I’m alternating my approach (yet again). This time I’m going to bulk ferment in my proving box and doing coil folds. My method to this point is the same. Fed my starter in fridge. Made the levain (amount for recipe after it was fully activated. Mixed my flour and water and autolysed for a coupleContinue reading “Sourdough Bread – Coil Folding for strength”
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!!”
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”
Baked By Bear Sourdough 