#mysourdoughjourney Timeline

6d

Proof of Concept. Everything Bagel and Cheddar. #PlayfulPupBarkingDogBakery #cottagebakery #sourdough #MySourdoughJourney

Two conventional loaf-shaped loaves of “everything bagel seasoning” and cheddar cheese sourdough bread. Both loaves are deep golden brown, with a fully expanded expansion slit and resulting ‘ear’ on each loaf.

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Closeup of the crusty, deep golden brown loaf surface, showing surface texture, bubbles on the surface, and black sesame seeds from the bagel seasoning.

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8d

Just finished ten minutes on TikTok live doing nothing but [loud] vigorous slap and folds. In a cowboy hat. Of my sourdough. What did you think I was talking about?

Now I’m tired and ready to sleep, but I’m committed to dough maintenance for the next ~ 3 hours. Somebody didn’t plan this very well.
#MySourdoughJourney #sourdoughlife #sourdough #sourdoughsunday #FDT

Edited 8d ago

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15d

First two loaves… croissant-style and Funfetti !! #sourdoughlife #MySourdoughJourney #sourdough #FDT

Two boules of sourdough on a cooling rack. The upper loaf is croissant-style. The lower loaf is a funfetti loaf, containing sprinkles and cheesecake-flavored chips (because I didn’t have any white chocolate chips)

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22d

The first part of today’s bake ready for cold-proofing. I didn’t do a good job on the upper right loaf; the seam opened and I couldn’t close it because of the oily pesto. It will bake just fine. Right loaves: Mozz/Parm/Pepperoni/pesto. Left loaves: smoked cheddar/jalapeño. #sourdoughlife #MySourdoughJourney #sourdough #tangzhong #FDT

Four loaves of sourdough in their bannetons ready for cold-proofing. From the one o’clock position clockwise: boule of Parmesan/mozzarella/pepperoni with pesto (leaking pesto), batard of same flavor, batard of smoked cheddar jalapeño, boule of same flavor.

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22d

Just plain ol’ sourdough (Tangzhong method)…before and after #sourdoughlife #MySourdoughJourney #sourdough #tangzhong #FDT

Two loaves of unbaked sourdough in batard-shaped bannetons on a granite countertop

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The two previously unbaked loaves of sourdough; baked, golden brown on a wire rack, cooling. It’s too bad you don’t have the version of mastodon that allows you to smell the images, because this bread smells so good.

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22d

Just another 3 hours 30 minutes to ferment before shaping and cold-proofing. #sourdoughlife #MySourdoughJourney #sourdough #tangzhong #FDT

Two rectangular plastic proofing tubs. On the left is a sponge containing mozzarella Parmesan and pepperoni. On the right is a sponge containing smoked cheddar and jalapeños. Both proving tubs will be covered and allowed to continue fermenting for about another 3 1/2 hours.

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22d

Dough for four loaves mixed, slapped and folded; resting now. Inclusions prepped for these four loaves: 2 x smoked cheddar jalapeño, 2 x mozzarella Parmesan pesto pepperoni #sourdoughlife #MySourdoughJourney #sourdough #tangzhong #FDT

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22d

I always say: if you come bready, you don’t have to get bready!!

(Really, I always say that)

#sourdoughlife #MySourdoughJourney #sourdough #FDT

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23d

My levain didn’t grow as much today as expected. I’m assuming it wasn’t warm enough. This is delaying tonight’s bake. My mise en place is prepared. My Tangzhong is cooling. I’m starting in 20 minutes, ready or not.

If my levain isn’t quite ready, that just means the ferment will take a bit longer. #MySourdoughJourney #sourdoughlife #sourdough #tangzhong #FDT

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