Baking Fundamentals

Aug 17, 2016

For the last rise of the dough, you may transfer it to a banneton or brotform: a shallow, woven proofing basket. As t...

Jul 23, 2016

Yeast feeds on sugar so by adding a tablespoon or two provides yeast a readily available food. This increases yeast...

Jun 7, 2016

Kneading requires a rhythmic gentle motion to provide opportunity for gluten to develop. It also incorporates air and...

May 9, 2016

Salt enriches flavor of your dough. It also strengthens gluten structure needed to hold carbon dioxide bubbles inside...

Apr 10, 2016

When the dough is hydrated, glutenin and gliadin, two naturally occurring proteins in flour become flexible and start...

Mar 15, 2016

At 80% hydration level, the water in the dough turns to steam creating hollow pockets as moisture evaporates, thus th...

Feb 17, 2016

You can choose flour with high protein content to produce bread with crispy crust and chewy crumbs. If you want to ...

Feb 14, 2016

The amount of water (or other liquid such as milk) added in a given amount of flour is called hydration.

Jan 18, 2016

Yeast is a single celled microorganism that belongs to fungus kingdom. It’s everywhere – on plants and animals, in s...

Jan 12, 2016

Shaping baguette loaf requires technique for proper proofing and achieving a beautiful looking loaf. Ask different ...

Jan 8, 2016

The best yeast to use for home baking is the dry yeast. It’s stable and can be stored in the refrigerator to extend ...

Jan 4, 2016

Correct measurement of the ingredients at the start of mixing process is important for successful baking. Flour to ...