Sourdough
Mostly bake logs and what I learned from each one. A running record of experiments, tweaks, and the occasional small win.
Notes
Sourdough Polenta Bread #1
Good flavor: very mild acidity, wheaty and herbal, rosemary is strong; fermentation is on-point with good rise and medium-open crumb; next time: longer cold proof for additional acidity
Cheese and Chive Sourdough Rolls #1
Strong, but uneven oven spring; great balance of dense and pillowy interior; mild flavor (with strong savory additions). Learning: I don't need to be bulk fermenting or proofing as long as I thought I had to.
Sunflower and Sesame Sourdough Bread #1
Low-to-medium rise, tighter crumb, mild flavor; fan favorite overall; next time: shorter bulk and proof.
Pain de Mie #1
Moderate oven spring; fine even crumb; mild flavor. Next time: longer bulk and use levain closer to peak.
Pumpkin Cinnamon Sourdough Bread #3
Pumpkin cinnamon sourdough Pullman with very slow fermentation and limited rise; baked underfilled but flavorful and sliceable.
Sourdough Cinnamon Rolls #1
Delicious and on the sour/tangy end of the spectrum; glass container caused longer bake time and uneven baking; next time: try metal 9x9" container.
The Perfect Loaf's Best Sourdough #3
Limited rise, good open crumb, deep flavor