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Tag Archive 'air incorporation'

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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