Sourdough by Craig

Sourdough by Craig I’ve created this page as an extension to my Instagram page to share my sourdough obsession.

Permanently closed.

It’s not really an obsession although some may disagree, it’s more of a really enjoyable hobby that creates tasty and healthy bread.

12/02/2022
Burgers for breakfast is ok right??? 🥰😂🥰😂🥰
21/08/2021

Burgers for breakfast is ok right??? 🥰😂🥰😂🥰

15/08/2021

A quick example of pre-shaping sourdough to achieving surface tension in readiness for the final shaping of the dough. Unusual as it sounds the dough will let you know when it’s ready 💯🙏🏻’.

Ever wonder how much flour goes into your baking? This is what 1.8kgs looks like over these three photos. Kinda has me w...
15/08/2021

Ever wonder how much flour goes into your baking? This is what 1.8kgs looks like over these three photos. Kinda has me wondering how far my obsession has taken me 😂🥰😂🥰

And just because I need to be challenged I made English muffins while I was playing with the croissants. Again I follow...
15/08/2021

And just because I need to be challenged I made English muffins while I was playing with the croissants. Again I followed the recipe from the book by and had a ball. Each time I make these I learn something new and today was no exception. No doubt these will go quickly 🥰

My 3rd attempt at croissants and another interesting step in the learning journey completed. This recipe is from the boo...
15/08/2021

My 3rd attempt at croissants and another interesting step in the learning journey completed. This recipe is from the book written by the and is highly recommended.

A couple of seeded baguettes from today’s bake…. Who else just looooves rolling baguette dough 😂🥰😂🥰🎉 ...
14/08/2021

A couple of seeded baguettes from today’s bake…. Who else just looooves rolling baguette dough 😂🥰😂🥰🎉

These sourdough boules are just the perfect size. I shaped these using a banneton sized at 150mm x 60mm, it’s fair to sa...
14/08/2021

These sourdough boules are just the perfect size. I shaped these using a banneton sized at 150mm x 60mm, it’s fair to say there isn’t much left after that first slice 🥰

Putting the new lame and baguette tray to good use today. I routinely change processes in the hope of learning and this ...
14/08/2021

Putting the new lame and baguette tray to good use today. I routinely change processes in the hope of learning and this baguette tray has indeed proven itself a handy addition to the sourdough toolkit.
Baguettes were 75% hydration with an overnight rest in the fridge. Next day shaped and bench rested for 2 hours. Quick cool down before scoring and into the oven. I’m ok with these 🥰

Ciabatta has made an appearance today… 83% hydration will I hope result in lots of crumb structure🤞 ...
14/08/2021

Ciabatta has made an appearance today… 83% hydration will I hope result in lots of crumb structure🤞

Ciabatta sandwich anyone? I really enjoy the rustic simplicity of this Italian style flatbread. Perfect as a sandwich or...
09/08/2021

Ciabatta sandwich anyone? I really enjoy the rustic simplicity of this Italian style flatbread. Perfect as a sandwich or as an accompaniment to your favourite soup.
This one was made with 100% organic flours, bulk fermentation overnight and with a hydration of 87%. I’m super happy with this and will enjoy having it as a sandwich today 🥰

Finishing a weekend of baking with Sourdough cinnamon scrolls. The warm cinnamon aroma coming out of the oven was amazin...
08/08/2021

Finishing a weekend of baking with Sourdough cinnamon scrolls. The warm cinnamon aroma coming out of the oven was amazing 😋🥰

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4/4 Rickman Parade
Woorim, QLD
4507

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