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Scoring Loaves

February 27, 2011 Melissa Leave a Comment

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...]

Guides bread, grignette, lame, loaves, scoring, techniques

Retarding Loaves

February 4, 2011 Melissa 24 Comments

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...]

Guides loaves, overnight fermentation, retarding, techniques

Proofing your shaped loaves

January 29, 2011 Melissa 1 Comment

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...]

Guides dough, loaves, proofing, shaped, techniques

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