Having a few years of stone oven usage under our belts we thought it would be useful to gather a few tips and tricks about the use and cleaning of these ovens and share them with you… [Read More...]
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.. [Read More...]
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. [Read More...]
There are several traditional methods for creating starters for breads. All of these starters are easy to prepare… [Read More...]