An Obsessive’s Quest for Professional Quality Baked Goods from a Home Kitchen
Posted in Techniques on Jun 28th, 2008
I’m a firm believer that >95% of the problems encountered by bread bakers originate at the mixing stage. The main objective of proper mixing is to develop the gluten sufficiently so that it can effectively trap the CO2 produced during fermentation. Overmixing should be avoided since it can lead to an overly strong dough which can result in a loaf with poor volume and a tough crumb. […]
Posted in Lean Doughs, Techniques on Jun 28th, 2008
It’s been said that the baguette, although one of the simplest breads (being comprised of only flour, 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 […]
Posted in Introduction on Jun 13th, 2008
Shopping can be a real bore. Except, in my case, for food shopping. Homemade pickles and relishes, arcane Asian ingredients and other imported specialty food products have always piqued my interest. It was with no surprise, then, that a few years back I found myself in the specialty food section of the Old Country Store in Mansfield, MA. In […]