I’ve been having fun with some higher hydration loaves. This particular formula is easy because it uses up a lot of your sourdough starter and the high inoculation rate of starter in the dough is like a built in autolyse. After all, what did you think the sourdough starter was doing while you slept? Continue reading
I would like to give a shout out to a new web site! My friend and terrific baker, Barbara Elisi has a wonderful new bread site that you must check out. It is called Bread and Companatico. She has brought together several professional bakers as regular contributors, such as Continue reading
I was asked to add a baguette formula and “how-to videos” to my new Udemy Course. It took me a few weeks to work out a formula I liked. I did four different iterations but was unhappy with the outcome until the last experiment. Then I hit pay dirt! The taste is beyond fantastic! Continue reading
Accomplished baker, Vanessa Kimbell wrote a great post on “Sourdough and Digestibility.” I was very interested to read her post because I have people frequently asking me this very same question. In my own family I did some experimentation (with willing, no actually demanding subjects) with the digestibility issue.
Autolyse (Auto-Leese) is a term used in baking that refers to a simple method which improves the flavor and quality of bread. Essentially, the flour and water in the formula are mixed together and left to rest. The dough might be resting but the microorganisms are going to work.
I had a lot of fun baking this bread and making this video. There’s an overnight sourdough bread formula in my book, but this one is different. The dough has whole wheat, rye and bread flour and is very sticky with a high hydration. You will see how to handle a very sticky dough.Continue reading
Thank you for the great response to the Blister Crust Series on YouTube. I will embed it here:
Also I was asked to post the formula for those who viewed the videos but wanted a place to refer to the formula for reference or print out. So here you go:
I’ve got the second video finished. It’s called Blister Crust Sourdough Part 2 Fermentaion and Folding Dough. I am working on video number three which will be about shaping, slashing and proofing. The final video will be about baking and the finished bread. Continue reading
I’ve promised to teach you how I make the blistery crust sourdough bread. It’s taking me a while because I am learning to use a new video editing software. Hopefully, I will improve as I roll out the next few videos, but here is the first one in the series: