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Category Archive for 'Techniques'

Musings on Mixing…

I’m a firm believer that >95% of the problems encounteredby bread bakers originate at the mixing stage. The main objective of proper mixing is todevelop thegluten sufficientlyso that it can effectivelytrap theCO2produced during fermentation. Overmixing shouldbe avoided since it can lead toan overly strong doughwhich canresult in aloaf with poor volume and a tough crumb. […]

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Baguettes with Poolish

It’s been said that the baguette, althoughone of the simplest breads (being comprised of onlyflour, water, yeast and salt), is perhaps the most difficult bread to make well. A good baguette has a thin, crisp crust, a light and airy crumb having a distribution of both large and small air pockets (alveoli), and a slightly […]

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