Techniques

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 …

Continue Reading →

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 …

Continue Reading →

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 …

Continue Reading →

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 …

Continue Reading →

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. …

Continue Reading →

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 …

Continue Reading →

Next Entries →