Category: Bread Baking Tips
The Myth of Double in Size +Tips!
In lots of bread baking recipes you will encounter a line like this; ‘Let shaped dough rise until it has almost doubled in size’.
The scientist in me always wonders what the recipe writer means. Does the writer of the recipe realize that a round shape, for instance the shape of a boule, can increase more than 8 times.. [...]
Bread Baking Tips: Making the Most of your Oven
Your oven can make or break your carefully prepared loafs so it is wise to know the workings and sometimes quirky traits of your oven. These tips on temperature, thermostats, steam and stones might be helpful… [...]
A Few Tips on Dough Temperature
One thing we learned during our baking adventures is to keep an eye on the temperature of the dough.
In our micro bakery the temperature fluctuates between 13C/55F in the winter and 26C/79F and upwards during summer. Believe me, this temperature difference has a big impact on the end result of your loaf. [...]
Rye Sourdough Starter in Easy Steps
A lot has been written about sourdough starters. You can find long and elaborate articles on how to make your own starter while using things like pineapple and grapes. They are almost mystical beings that you should treat with the utmost care and feed every evening at the same time while standing on your head. I have found out the truth is much simpler… [...]
Artisan Bread Baking Tips: Consistency in Baking
You have baked your most fantastic loaf ever! Everybody loves it. Next week you bake it again. But…this loaf turned out different. It’s not as well risen, it lacks a bit in salt and where are those big holes from last week? If you want your favorite recipes to work every time, there are some simple steps… [...]
Bread Scoring with Confidence
Scoring bread has a lot to do with confidence. Sometimes you feel very confident and sometimes you don’t. Hesitation will result in tearing and you can forget about lifting your loaf by its ear. [...]
Stale Bread : Do Not Throw it Away!
What to do with left-over bread? There are smart and tasty and interesting ways to use up old bread. Here are a few suggestions… [...]
Artisan Bread Baking Tips: Poolish & Biga
There are several traditional methods for creating starters for breads. All of these starters are easy to prepare… [...]
Artisan Bread Baking Tips: Before You Start
Do NOT store bread in your fridge because the temperature of the fridge (about 5 degrees Celsius) is about the worst climate for keeping bread so it’s the fastest way to old and stale loafs and rolls. Store it in your freezer or in a plastic bag at room temperature. The best thing of course is to eat it after it has (almost) cooled down…..more tips… [...]
Artisan Bread Baking Tips : Dough
Over the past baking period we discovered some bread baking fundamentals that could be helpful to other baking enthusiasts. Useful Bread Baking Tips: Dough For large irregular holes, use wet dough (65-67% water to flour) and do not fumble too … [...]