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. Chapters00:00 Introduction to sourdough baking and episode overview01:02 Mindy shares her three-day sourdough process02:29 Visuals of Mindy's beautiful loaf and crumb03:26 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 people06:25 Bake club: sourdough jalapeno cheddar bread07:34 Discussion on crust color and baking preferences08:55 Achieving airiness with coil folds and lamination10:10 Inclusion ideas: cubed vs grated cheese in bread12:17 Candied jalapenos recipe and flavor profile16:13 Mindy's go-to focaccia recipe is roasted garlic focaccia by @amybakesbread17:28 Stuffed focaccia with cheese and fillings with a genius idea from @_lacebakes_19:41 Next week's bake club challenge: focaccia with inclusions20:19 Overview of sourdough process and initial mixing techniques22:22 Managing hydration, mixing, and gluten development24:23 Signs of dough readiness and avoiding over-folding26:54 Shaping, scoring, and preventing holes in bread28:49 Tips for storing bread and prolonging freshness33:32 Listener questions: scoring tools like cool lames from @wiremonkeyshop and bread storage tips39:40 Closing thoughts and upcoming episode previewAlso, a shout out to @ciaobellabreads for her amazing bagel guide that every Instagram sourdough baker seems to be baking from :)