A couple months ago I was searching around the internet for interesting local things that were happening around me, when I stumbled across the website of Brod and Taylor. They are a company in the final stages of product development for a home bread proofing box. I thought it … [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...]
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 everyday thing, versus just making bread on weekends or special occasions. Retarding your loaves in the … [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...]