The real deal.
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.
It's getting better all the time.
AP Flour Sourdough boule. 14 hrs. From mix to done.
#ArizonaWinterCoolkitchenBake
Just a AP flour straight sourdough boule. Development by hand, slow deliberate room temperature fermented. Back to basics to regain the feeling of dough under hand.
Almost as fast as funning out to the local Fry's. These enriched buns turned out really nice. The soft dough came together really well, once all of the hold back flour was added in.
Attempted to make a cheddar jalapeno loaf, but the loaf came out saturated with the oil from the cheese.
I cubed up the cheese in half inch chunks. Just a standard sourdough recipe with the inclusions.
I am wondering if I did something wrong or if there was a better cheese I could have used? I do not want pre-shredded!!
Pictured below is the cheese I used.
The open crumb seems to be toward bottom of loaf, not evenly distributed. Did I under proof, over proof or did I just man handle/get to rough with my shaping?
Memories of mulberry Street and shoulder to shoulder crowds. Truth be told I am not a huge fan of street fairs.I will add the finished product later. Catch you all on the rebound.
Is it a good idea to taste the dough at various points (e.g. after initial mix, during bulk fermentation, etc.) to get a sense for how it develops?
I've noticed a couple bakers doing this in videos, but never tried tasting the raw dough myself. I suppose it makes sense to try, but I'm curious how common a practice it is.
My new friend, Rhody Rye (Susan) introduced me to this great French bread shape. Since I am easily amused, and always on the lookout for impressive, loaves that are easily accomplished. You can see why I am infatuated with the Couronne Bordelaise.
While scoring the internet, during my extensive research, I landed on a interesting formula. (Eye Roll)
