I’ve been working off and on with my Brod and Taylor dough proofer as I put together my courses. I’ve added the new optional second shelf to extend my use of the proofer. I’ve used this proofer since it first came out in and was actually a beta tester for the company. I jumped right onboard and Continue reading Review for Brod and Taylor Dough Proofer
Hi Everyone, Happy Birthday USA! I am running a 90% off special on my sourdough baking course.
Here’s the code for the special discount: Bake Real Artisan Sourdough Breads like Professional
Please read to the bottom of the post to see the winner of the secret contest.
I wanted to talk about baking tips and hacks.
People often ask me questions about baking and when I’m done talking to them, I realize that a list of baking hacks/tips would be great. Maybe you will put your favorite hacks in the comments and together maybe we can come up with another list. So far I’ve got:
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 My Chubby Baguettes
I had a lot of fun coming up with this formula for 100% hydration 100% whole wheat sourdough bread. It was really easy actually. I used Bob’s Red Mill Organic Whole Wheat flour and made up a 100% hydration dough, enough to make two loaves. This was in response to a student in my class that asked for a whole wheat formula. Here is a video of the finished loaves: Continue reading 100% Whole Wheat Sourdough Bread at 100% Hydration
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.
I’ve had a lot of people asking me about my dough trough I use in my videos. I kept telling people they are 1/4 size Cambro Translucent food pans with lid (it’s what they were called when I purchased them, only it may have been wrong). I gave out links but then there seemed to be a problem. Some professional sites were calling a quarter sized pan a half size instead. Sooooo I decided to do a bit of research on that because I have worked in bakeries and I know what a full size, half size and quarter size pan looks like. A full size pan in bakery terms is a large pan that bakeries use in their large ovens. Continue reading Baking Equipment – Pan Sizes – Dough Trough
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.
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:
Continue reading Blister Crust Formula – Potato Water Sourdough
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 Video # 2 Fermentation and Folding Dough