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Monthly Archive for June, 2008

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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And So It Begins…

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 alwayspiqued my interest. It was with no surprise, then, that a few years backI found myself in the specialty food section of theOld Country Storein Mansfield, MA. In […]

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