Learn to bake sourdough bread - the best bread in the world!
Get discount here!
Favorite Bread Baking Equipment
Only 15 dollars     Sitewide-15dollars300x250
Discovering Sourdough, The Books:
Discovering Sourdough - The bread books!

Bread Love Tee

Bread Love T-Shirt

Baker Tees Dark Colors

Baker T-Shirts!

Baker Tees Light Colors

Baker's T-shirt

Amazon Portal - Purchase on Amazon!

Links on this site are often my affiliate links.

BBB one extra day…

BBB…Big Bear’s Bread. I am in love with this bread. It is so moist and delicious. It stays fresh days longer than other lean white sourdough breads. For those of you who do not have a dedicated refrigerator, I made this batch using a regular temp refrigerator (39F).

Follow the directions for making the regular Big Bear’s Bread (click here for the formula and a printable page), but instead of retarding the biga-like dough at 46F, just use your regular refrigerator to hibernate (retard) your dough and leave it in an extra day. If you have a cool pantry (around 50F), allow the dough to set at the warmer temperature for the last day and night. If you can retard the dough right around 50F for that last day and night, you will have a really nice sour tang.

Go ahead and follow the regular formula at this point. The slurry is a bit difficult to incorporate into the biga-like dough. What I do is try to incorporate it until the gluten strands start to fight me, then I just leave it and come back every hour for a folding session. By the last fold, the dough is wonderful, soft, the slurry is well incorporated and it is easy to handle, although very sticky.

Big Bear’s Bread.. hibernated in a cold refrigerator:

 

Whichever version you try, you won’t be disappointed! However, the first version using the dedicated fridge, has a deeper sour flavor.

I just need to get a loaf of this bread to Big Bear himself!

Similar posts
  • Some Interesting Baking Site LinksI don’t know about you, but here in the northwest, we went from some unusually hot (for us) weather to cool and rainy. It feels like summer is gone and fall has made it’s claim. I’m okay with that, although I love summer here. I want to let you in on some great [...]
  • Crumble Sourdough Biscuits – SconesI just felt like whipping up something quick to go along with cold chicken for dinner. I thought biscuits/scones (I know in the UK biscuits are considered cookies) ¬†would be a good idea. So I used up some sourdough starter that was spent (not active and sour). Here is what I [...]
  • Buried Bread – A Sourdough ExperimentMany years ago, when I was working with and experimenting with Desem, I would bury the Desem dough ball in the bag of flour and then later dig it out and see that it had cracked open with the fermentation going on inside. I remember thinking about how nice the skin on the dough ball [...]
  • Scoring a Sunflower LoafHi everyone! We are having a challenge in our group on Facebook called, “Perfect Sourdough.” The challenge is to score a loaf to look like a sunflower, some 3d scoring fun. So I made up a variation of the Alaska Sourdough bread and had a super lot of fun scoring the loaves. Here is how [...]
  • Sourdough Bread Baking Experiments – Course La...NEW course Launch! Join my new sourdough baking course here: Sourdough Bread Baking Experiments Today is launch day for my new course, “Sourdough Bread Baking Experiments.” I had a lot of fun making this course but it took me a long time to get it finished. Thank you for being so patient! In this course, [...]

2 Comments

  1. July 22, 2013    

    Oh, those nice blisters! Sounds like something I should try, especially now where I can walk in the kitchen without breaking into a sweat even thinking of turning on the oven.

  2. Ken Ken
    July 9, 2011    

    My oh my, a fresh batch of Big Bear Bread now cool on the counter and begging to be tried. This batch baked up the best yet. I stayed true to the recipe and tried your very simple pull up to form into a sort of a ball and it all came together like magic. The crumb, so moist, custardy and holey. My schedule makes it very hard to bake on Saturday as I have bible study commitments on Friday but I make it work with 3 hours to stretch and fold then put back into the fridge until I get home at midnight. Then I formed and placed in the fridge util morning. I know my gluten strands are not fully incorporated but I can’t think of any other option. I just cannot squeeze 4 hours out of Friday afternoon. Delicious anyway and it seems to work.

Leave a Reply

Your email address will not be published. Required fields are marked *

Online Baking Course Bundle – 8 Courses

Baking Course Bundle
Email Sign Up

Categories

Archives

Follow on Facebook

Follow on Twitter

Custom Cutting Boards
My memoir - It might surprise you. Click here:
Reach for Joy - My Memoir