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Baking Bread

March 4, 2011 Melissa 1 Comment

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...]

Guides baking, bread, hearth, oven spring, techniques

Resting the Dough or Autolyze

January 4, 2011 Melissa 8 Comments

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...]

Guides autolyze, baking, bread, dough, resting, techniques

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