I think breads that are leavened with a wild yeast have a much more complex flavor profile than breads that just use commercial yeast. You also get a bread that is entirely unique to you. This is because a levain that is from my home will be different than the one in yours, … [Read more...]
Brod and Taylor Folding Bread Proofer Review
I think it was back in May or June; I was searching for new bread stuff on the internet like I often do. I probably drive my husband crazy with all the bread baking equipment I buy or ask for presents. He is at the point where he has no other option than to build me pieces of … [Read more...]
Homemade Pumpkin Puree
A few weeks back I was prepping for an upcoming class and had to go to three different stores to find a can of pumpkin puree. The only kind I could find was an organic one that cost $4 for 15 ounces. I did a little research and found there was a pumpkin shortage back in … [Read more...]
How to braid a 4 strand challah bread
Dough shaping technique - how to braid a 4 strand challah bread. https://www.youtube.com/watch?v=cL5cuTpvp0U Divide your dough into 4 equally sized pieces and preshape them into short rough log shapes. On a minimally floured counter roll each piece of dough out into a … [Read more...]
How to shape a batard or torpedo shaped loaf of bread
Dough shaping technique - how to shape a batard or torpedo shaped loaf of bread. https://www.youtube.com/watch?v=HcENyn6uO-M … [Read more...]
The Baker’s Percentage
The baker's percentage or formula is very important for the professional baker, but it can be very helpful for the home baker to know and understand how to use it. A professional baker rarely would use a recipe, instead he would call it a formula because it is more exact and can … [Read more...]
Shaping your dough into loaves
Learning how to properly shape your dough will result in beautiful finished loaves that you can proudly show off to family and friends. The different shapes of breads are usually done because of a long standing tradition, but don't be afraid to try out different shapes. If you … [Read more...]
Cooling and storing your freshly baked bread
Most people don’t realize that the final stage of baking bread is to let your bread cool properly. Slicing into a hot loaf of bread can cause bread to tear instead of slicing cleanly through, or it can be gummy on the inside . To cool your loaves properly you need to transfer … [Read more...]
Baking Bread
After you have allowed your loaves to fully proof you will need to transfer them to your oven quickly and carefully. You don't want the oven to lose too much heat, but you also don't want to damage your loaves while you put them into the oven. The easiest thing to do is to line … [Read more...]
Scoring Loaves
Scores or cuts in the tops of loaves are there for a baking purpose as well as for aesthetics. Scoring controls the rise of the dough as it bakes. The dough needs to expand when it begins to heat up and if you did not score the tops then the crust would split open wherever it … [Read more...]
Turning Your Oven into a Hearth
For great rustic hearth breads that have crisp crusts and silky interiors you will need to make a hearth out of your home oven. While we can't all have professional bread ovens in our homes we can mimic them. The first essential piece of equipment is a baking stone. A baking … [Read more...]
Scaling and Benching Dough
Scaling and benching refers to the step that comes after fermentation where you divide your dough into separate loaves (if doing so), pre-shape them, and let them rest for a period of time. When you divide your dough into equal pieces you want to take care not to over-work the … [Read more...]
Retarding Loaves
Retarding is a technique that slows the fermentation process of your dough. This allows you the flexibility to bake your loaves at a later time. If, for instance if you want freshly baked bread in the morning you can schedule your bread baking around that by letting your shaped … [Read more...]
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, the type and amount of yeast used, and the humidity of your kitchen. The tricky part of proofing … [Read more...]
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 destroy all of the precious air pockets within the dough. There are a couple of methods that I use the first is … [Read more...]
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 and bake it would turn out like a hockey puck, very dense with little to no oven spring. During fermentation, … [Read more...]
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. So I prefer to use the windowpane method of testing the gluten development of my dough. After … [Read more...]
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 period, but some recipes will specifically say to let your dough rest after mixing for ten … [Read more...]
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 cream, your butter will become very light in color due to the inclusion of millions of tiny air … [Read more...]
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 bread and did not make a starter or preferment the night before. Sponges are easy to create even if your recipe does not have … [Read more...]