What a difference a week makes…

Paying attention to technique works! Currently I’m baking only once a week so my chance to “try again” comes once a week. Last week baked Batards for the first time in I don’t know how long. I’ve been focusing on Pullman loaves. The ear development didn’t come out as well as I desired. My hypothesisContinue reading “What a difference a week makes…”

Skills Get Rusty…

If you don’t practice your skills get rusty! I’ve not made Batards lately. I’ve been making Pullman loaves every week and not shaped and slashed Batards. Slashing needs to be at a shallow angle (16-20°) and NOT as vertical as I do with the Pullman loaves. The more vertical reduces the “ear” that is producedContinue reading “Skills Get Rusty…”

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”

Sourdough Pain Au Chocolat and Kouign Amann

Baked Sourdough Pain Au Chocolat and Kouign Amann. I hadn’t made these I a bit and my wife really likes the Pain Au Chocolat. They all start out with same laminated dough as my Sourdough Croissants. Different shape and inclusion of the chocolate for the Pain Au Chocolat and sugar for the Kouign Amann. IContinue reading “Sourdough Pain Au Chocolat and Kouign Amann”

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”

Savory Sourdough Danishes

Had a desire to make savory Danishes again. Think it was prompted by seeing my Rosemary in my garden take off growing again. Filling was caramelized shallots, brie, and figs topped with a fresh rosemary, black pepper and honey drizzle. I must admit that drizzle is unexpectedly good! BTW when I mentioned “caramelized shallots“ IContinue reading “Savory Sourdough Danishes”

Sourdough Cherry and Apple Danishes

I decided to make Cherry and Apple Danishes in yet another experiment with my base sourdough croissant dough. Thought this time I’d cot out squares and create a pocket for filling by placing a cup in the center as they proved. Nice hypothesis. Not so good on execution. Here is where the method went aContinue reading “Sourdough Cherry and Apple Danishes”

Sourdough Chocolate Babka

Continuing to work on different creations using my base doughs, in this case my dough I use for croissants (and pastries and cinnamon rolls). I’ve posted before about making chocolate babka. This method uses Nutella as the filling, rolling, cutting lengthwise, braiding and proving in a Pullman tin. Funny thing is that I haven’t writtenContinue reading “Sourdough Chocolate Babka”

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”