Artisan Baking
The real deal.
Bread lame
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For a long time I have a razor blade bread lame that is attached to a wooden skewer. It works relatively good, but it bugs me that the razor blade is curved and I can't rotate the blade. This morning I came up with a new contraption that is very simple and allows for everything I need. I am posting it here in hope that it may also help to other bakers that struggle with similar problem.
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Gaging bulk fermentation/ dough strength continued. The aliquot method.
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Advanced sourdough baking techniques.
Until now I haven't had the inclination to move from the "grandma method" to more precise and advanced techniques. First let's look at the simple everyday grandma method. Why has this method stood the test of time, and to this day is able to produce excellent results? From my vantage point, consistency is the key. Using the same formula (recipe) under the same conditions day in and day out account for the success.
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Converting Pizza Dough to Sandwich Sourdough
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Hi,
I've used this site over the past decade now and again, never made a login until now as I am currently going nuts.
I own a restaurant. We are trying to kill 2 birds with one loaf by using our pizza dough as our sourdough/sandwich dough as well. Hoping some bigger brains can offer me some guidance. Here's the situation.
Our pizza dough is:
63% water
1.8% salt
Yeast is weather dependent
8.8% starter
3.8% whey
3% added gluten
2.3% olive oil
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Good morning, from the Arizona East Valley Sourdough Foundation.
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Smile...
Early to rise, early to bed. Keeps
this old pizziolo out of troubles way.
Part two, of yesterday's laboratory exercise. "Gaging the end of bulk fermentation." All indications are pointing to a high grade A+ even!!! However I will be patient and wait to hand out a grade until after the all important crumb reveal. Now, I shall change my nicotine patch (7 mlg) , have a short coffee, and then a nap.
Kind regards,
Will F
Curator & Head Baker
The Arizona East Valley Sourdough Foundation
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Today's lab exercise.
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Greetings friends, From the Arizona low desert sourdough foundation. First, let me introduce myself, for the benefit of the new members. My name is Will Falzon, I was the head baker at the highly acclaimed Greenwich Village sourdough institute. Now days, I can be found right here at the Arizona sourdough foundation. AKA my kitchen.
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Delaying half the sourdough to bake two loafs subsequently in small oven, how to do?
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Hi everyone!
I am hooked on a fantastic three-stage 70% rye sourdough bread. I hope I can just jump right in and ask for some advice. I want to be able to bake two loafs subsequently, because I have a small oven. How do I organize and time a double bake? Can anyone enlighten me? :). Do I delay half the dough or do I just knock the air out of the second half of the dough and reproof? I tried this last option but it didn't work out well - the second loaf didn't rise like it should. Help would be much appreciated!
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Essential's Columbia
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A recipe from "Artisan Baking across America" book that I bake from fairly often lately. The dough was hand developed, actually I never tried to do it otherwise. Hand kneading only, I love the feel of the dough texture.
I deviated from the recipe times for fermentation and proofing (I shortened them both) due to my observation and gut feel. Not very scientific I know, but then I also went through some over-proofing experiences too when blindly following the recipe times.
Just got my new pH probe, that should help putting some consistency in the process.
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I am terrified to cut my latest revision open
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For fear of yet another disappointing failure. First the troubling telltale signs.
1. The blonde coloration, while pleasing to the eye, gives me pause that the Mallard effect seems minimal. Indicating not a lot of fermentation biprouduct sugars have migrated to the outer skin.
2. The bottom of the boule still seems to be bending upward in an exagraded fashion.
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I am terrified to cut my latest revision open
Forums:
For fear of yet another disappointing failure. First the troubling telltale signs.
1. The blonde coloration, while pleasing to the eye, gives me pause that the Mallard effect seems minimal. Indicating not a lot of fermentation biprouduct sugars have migrated to the outer skin.
2. The bottom of the boule still seems to be bending upward in an exagraded fashion.
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