Keeping track of my baguette baking trials and errors with the goal of eventually becoming a true proficient. I was intrigued by this 80% hydration dough recipe, it seemed like a good starting point… [Read More...]
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Baking Glossary
Some bread baking definitions to help you on your artisan way Autolyse: a technique for improving gluten development without heavy kneading. Combine the flour and water from your recipe in a bowl and mix until the flour is fully hydrated. Cover the bowl and let the flour hydrate for 20 minutes, then mix in remaining […] [Read More...]
Video: Baking Pain Rustique – The Movie
Enjoy the real life ‘oven spring’ of this ‘Pain Rustique’ bread filmed in our Rofco hearth bread oven (full HD)… [Read More...]
Pain Rustique…practice makes perfect!
We are still baking like crazy with our Rofco bread oven. This little box works miracles for bread. The hot stones make the bread live, open up, and rise till the roof! All the heat which is stored in the big stones is transmitted directly through the bottom of the dough turning it into bread. […] [Read More...]
Artisan bread baking tips : Dough
Looking back, we could have used some of these tips ourselves, when we started our baking adventures! After we started baking artisan breads 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 […] [Read More...]