Feed on

Tag Archive 'air incorporation'

Musings on Mixing…

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.    […]

Read Full Post »