Lesson 4 of 4
Build your seasonal variations
A consistent base lets flavor take center stage.
Ingredients for this learning path
- 500 g bread flour
- 400 g water
- 100 g ripe stiff starter (50% hydration)
- 10 g salt
- 30 g olive oil, plus more for pan and finishing
- Rosemary and thinly sliced garlic, to taste
Equipment
- Digital scale
- Mixing bowl
- 9 × 13 inch metal baking pan
- Flexible scraper
The lesson
- For roasted garlic and rosemary, use cooled roasted cloves and press them lightly into the dough.
- For onion and cheese, cook onions until excess moisture has evaporated and cool before using. Scatter cheese modestly to avoid an oily surface.
- For a sweet direction, use thin apple slices and a light cinnamon-sugar finish. Keep fruit layers thin and monitor browning.
The baker’s note
Record topping weights as well as the base formula. “A handful” is hard to reproduce.
Practice
Design one variation and identify whether its toppings add moisture, fat or sugar.
Technique lessons may require a separate complete formula. Read the full path before mixing.
LESSON 4 OF 4 · 6 min read
Build your seasonal variations
A consistent base lets flavor take center stage.
Go to guided practice & lesson checkLet’s work through it
- For roasted garlic and rosemary, use cooled roasted cloves and press them lightly into the dough.
- For onion and cheese, cook onions until excess moisture has evaporated and cool before using. Scatter cheese modestly to avoid an oily surface.
- For a sweet direction, use thin apple slices and a light cinnamon-sugar finish. Keep fruit layers thin and monitor browning.
LEARN IT. TRY IT. MAKE IT YOURS.
Your practice bench
Read the whole lesson first, then work at your own pace. Check a step when you’ve practiced or reviewed it.
STEP 1 OF 3
For roasted garlic and rosemary, use cooled roasted cloves and press them lightly into the dough.
MAKE THE BAKER’S CALL
TAKE IT TO YOUR OWN KITCHEN
Your next small experiment
Design one variation and identify whether its toppings add moisture, fat or sugar.
Record what happened in my journalMake it part of your practice
Design one variation and identify whether its toppings add moisture, fat or sugar.
YOUR BAKING JOURNAL
Remember what the dough taught you.
Record your temperatures, timing, observations and one thing to try next.
Sign in to keep a journal