How We Dough

We looooove to go on about sourdough. In this episode, we share our latest sourdough baking experiments, tips for managing dough, and creative ideas for inclusions like jalapeno cheddar and roasted garlic focaccia. Chapters 00:00 Introduction to sourdough baking and episode overview 01:02 Mindy shares her three-day sourdough process 02:29 Visuals of Mindy's beautiful loaf and crumb 03:26 Mindy stumbled over her words trying to describe that Instagram baker @mothership\_breads is an insanely talented baker who is also somehow incredibly accessible to people 06:25 Bake club: sourdough jalapeno cheddar bread 07:34 Discussion on crust color and baking preferences 08:55 Achieving airiness with coil folds and lamination 10:10 Inclusion ideas: cubed vs grated cheese in bread 12:17 Candied jalapenos recipe and flavor profile 16:13 Mindy's go-to focaccia recipe is roasted garlic focaccia by @amybakesbread 17:28 Stuffed focaccia with cheese and fillings with a genius idea from @\lacebakes\ 19:41 Next week's bake club challenge: focaccia with inclusions 20:19 Overview of sourdough process and initial mixing techniques 22:22 Managing hydration, mixing, and gluten development 24:23 Signs of dough readiness and avoiding over-folding 26:54 Shaping, scoring, and preventing holes in bread 28:49 Tips for storing bread and prolonging freshness 33:32 Listener questions: scoring tools like cool lames from @wiremonkeyshop and bread storage tips 39:40 Closing thoughts and upcoming episode preview Also, a shout out to @ciaobellabreads for her amazing bagel guide that every Instagram sourdough baker seems to be baking from :)