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Having been academically trained asan organic chemist more years back than I care to remember, I tend to approach most of what I do, including bread baking, with a scientific bent. While some may have thetalentto produce goodquality bread by ‘feel’, I am nowhere near as talented and find it necessaryto accurately weigh ingredients and measure time and temperature to be able to consistently produce a high quality product.

I’ve learned most of what I know of bread baking from4 sources: 1) a very generous friend who also happens to be an extremely talented professional artisan bread baker, 2) a course or two at the King Arthur Flour Education Center 3) the multitude of books available on baking bread and 4) repeated practice and experience in myhome kitchen.

Manyof the books currently availableabout bread baking are authored by professional bakers, the majority ofwhose experience was oftengained atcommercial-scale production levels. As a consequence, it’s been my experience thatsomeof the ‘common wisdom’profferedin these books, related to such things as dough mixing, methods of steam introduction, etc., is just notapplicable in the same way atthe considerably smaller scale of thehome baker. As part of this blog, I will endeavor to point out and discuss these differencesasthey present themselves.

– SteveB