The place for the ambitious home baker
One thing we learned during our baking adventures is to keep an eye on the temperature of the dough.
In our micro bakery the temperature fluctuates between 13C/55F in the winter and 26C/79F and upwards during summer. Believe me, this temperature difference has a big impact on the end result of your loaf. [Read More...]
Working with high hydration doughs can be difficult. When working with very soft and wet dough, for instance baguettes, ciabatta or breads like our BB loaf, it will take a while for you to come to terms with the stickiness of it. You will ask yourself: “Should it be this sticky?” … [Read More...]
A lot has been written about sourdough starters. You can find long and elaborate articles on how to make your own starter while using things like pineapple and grapes. They are almost mystical beings that you should treat with the utmost care and feed every evening at the same time while standing on your head. I have found out the truth is much simpler… [Read More...]
You have baked your most fantastic loaf ever! Everybody loves it. Next week you bake it again. But…this loaf turned out different. It’s not as well risen, it lacks a bit in salt and where are those big holes from last week? If you want your favorite recipes to work every time, there are some simple steps… [Read More...]
Keeping track of my baguette baking trials and errors with the goal of eventually becoming a true proficient. I was intrigued by this 80% hydration dough recipe, it seemed like a good starting point… [Read More...]
Scoring bread has a lot to do with confidence. Sometimes you feel very confident and sometimes you don’t. Hesitation will result in tearing and you can forget about lifting your loaf by its ear. [Read More...]
What to do with left-over bread? There are smart and tasty and interesting ways to use up old bread. Here are a few suggestions… [Read More...]
There are several traditional methods for creating starters for breads. All of these starters are easy to prepare… [Read More...]
Looking back, we could have used some of these tips ourselves, when we started our baking adventures! After we started baking artisan breads we discovered some bread baking fundamentals that could be helpful to other baking enthusiasts. Useful bread baking tips: Dough For large irregular holes, use wet dough (65-67% water to flour) and do […] [Read More...]
A few useful bread baking tips on flour, water and bread in general… [Read More...]
