Quick Reference — Block 45–46: Bread — Sourdough & Enriched Doughs

Block 45 — Sourdough

Session	Bread	Method	Key Milestone
Session 198	⏰ Sourdough — levain + mix	Levain 4–6 hrs; bulk ferment; refrigerate overnight	Starter must pass float test
Session 199	Sourdough — Bake Day	Dutch oven; 250°C covered, then uncovered	Score before loading; wait 1 hr to cut
Session 237	Whole Wheat Sourdough	50/50 blend; adjust hydration up	Tighter crumb expected — not a failure
Session 238	Discard Pancakes + Crackers	Unfed starter as ingredient	Use accumulated discard
Service 58	Sourdough vs. Commercial Yeast Tasting	Compare side by side	Look for tang, complexity, chew

Session	Bread	Method	Key Milestone
Session 200	⏰ Brioche	Enriched; butter added gradually; refrigerate overnight	Butter must be room temp
Session 201	Croissants	Laminated; 3+ book folds; refrigerate between	Keep everything cold; block out full day
Session 239	Cinnamon Rolls	Enriched dough; fill, roll, cut, proof	Filling to edges; glaze while hot
Service 59	Enriched Dough Tasting + Bread Capstone	Taste all enriched; rebake one bread from memory	Choose any bread from Blocks 43–46

Sign	Status	Action
Doubles in 4–6 hrs after feeding	✅ Active	Ready to bake
Rises but slowly (8–12 hrs)	⚠️ Sluggish	Feed 2× daily; keep warmer (75–80°F)
No activity, smells like acetone	❌ Stressed	Feed every 12 hrs with fresh flour; discard more
Hooch (dark liquid on top)	⚠️ Hungry	Pour off, feed immediately; increase frequency
Passes float test	✅ Ready	Build levain and mix dough

Problem	Likely Cause	Fix
Sourdough won't rise	Inactive starter	Feed 2× daily until bubbly; use at peak
Dense sourdough crumb	Under-fermented; shaped too tight	Longer bulk ferment; gentler shaping
Brioche dough breaking apart	Cold butter; added too fast	Room temp butter; add gradually
Flat croissants	Butter melted into dough	Keep dough cold; rest between folds
Croissant layers aren't distinct	Over-folded or butter too warm	Fewer folds; chill between turns
Cinnamon rolls unraveling	Didn't seal seam; cut too thick	Pinch seam; use sharp knife or dental floss