Techniques

Retarding Loaves

This is a key technique that I try to teach my bread baking students.  Refrigerating your dough at some point during the first or final rise can make bread baking more of an [&hellip…

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Proofing your shaped loaves

Proofing is the term used for the second rise of your dough, which will now be in its shaped form. Proofing times depend on different conditions such as the temperature of the room, [&hellip…

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Turning Dough or Folding

Not every recipe calls for a turn or a fold halfway through its initial fermentation but some do. Think of it as a better way to punch down dough, because it does not [&hellip…

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Fermenting your dough

Fermenting your dough or letting it rise the first time is critical to having a light and airy loaf of bread. If you were to knead you dough and then immediately shape it [&hellip…

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Windowpane test

When you get really familiar with a particular dough you can sometimes tell if it is kneaded enough just by the feel of the dough underneath your hands, but this test isn’t foolproof. [&hellip…

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Resting the Dough or Autolyze

This resting of the dough occurs just after you have mixed your ingredients together. In France the term for this is called an autolyze period. All recipes can take advantage of a resting [&hellip…

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The Creaming Method Technique

The creaming method is commonly used when making cakes, this method gives the cake a light and airy crumb. The goal of the creaming method is to aerate the batter. When you properly [&hellip…

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Making a Sponge Technique

A sponge is a quick way to add an extra flavor profile to your bread. I use a sponge especially when I am pressed for time or need to make a loaf of [&hellip…

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