It’s the middle of my holiday Panettone baking season. I’ve baked multiple batches and enjoyed giving them as gifts. As I was sitting this morning enjoying coffee and panettone with my wife I began to reflect on my bakes. It is useful at times to pause and consider how far you’ve actually progressed in termsContinue reading “Panettone Reflections”
Tag Archives: Iterative
Baking Results of New Method
Well …. This new method works pretty well! My loaves looked to be cold fermented nicely in the fridge overnight. I am pleased with how they had risen. I spritzed with water and have each a slash. I loaded them into my oven that I had preheated to 425°F with two pans already inside loadedContinue reading “Baking Results of New Method”
Baking (Again)
Life has a way of getting in the way of baking (regularly). Thankfully, I’ve been able to continue (albeit a lower pace) and now I’m able to start doing so more consistently. I’m experimenting with baking more loaves at same time. As part of this experiment I’m also feeding my starter now on a 1:10:10Continue reading “Baking (Again)”
New Season New Panettone!
It’s a new season and time to see if I can build off last year’s bakes. My first bake was “Ok” but not quite what I desired. My second bake (pictured above) was much better. I attribute that to my being patient and following my notes and having my Pasta Madre more active. I attemptedContinue reading “New Season New Panettone!”
New Recipe
I thought I’d try some different loaves using a mix of flours… Why? You ask… Well… I redid my pantry right before Thanksgiving and there was total chaos downstairs as I ripped out the contractor-grade wire shelving. During that process I found some 00 flour I had forgot I had. Then I saw an InstagramContinue reading “New Recipe”
Taking Notes is key…
My baking has slowed down over the past couple of months. Life has twists and turns / ebbs and flows so I’ve dialed back a bit. I’m m still baking weekly; just my experimentation and volume has decreased. So thankful that I’ve taken notes and have enough “reps” that I’m able to be made chContinue reading “Taking Notes is key…”
Focaccia – Caramelized Onion, Rosemary and Course Sea Salt
Tried some different focaccia flavors caramelizing some yellow onion then adding some fresh Rosemary from my garden and some course sea salt. I think I should have pulled it 3 minutes earlier…darker than I prefer. That said, I’m pleased with the other factors affecting my method. Here are some pics of me making it: I’llContinue reading “Focaccia – Caramelized Onion, Rosemary and Course Sea Salt”
Sourdough Focaccia (again)
Made some more Focaccia. I did some research and decided I’d bake hotter/faster based on what I read. I was more patient this time and letting the dough rise a bit longer once stretched and placed on the olive oil drizzled pan. Toppings this time were green Olives, Rosemary and pink Himalayan Sea Salt. MyContinue reading “Sourdough Focaccia (again)”
Sourdough Focaccia
I ran an experiment this weekend. I decided to make sourdough Focaccia. My experiment was to make the same base dough as my recent sourdough Pullman loaves and at the moment of splitting the dough one would continue on the path to be a Pullman loaf and the other Focaccia. I followed the same recipeContinue reading “Sourdough Focaccia”
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)”
Baked By Bear Sourdough 