Despite being easily the most rudimentary stuff in bread making and heavily discussed and written about, the relationship between oxygen and rising still appear
I bake bread almost every day. Mostly French baguettes, old stretch and fold every 45 mts. method for 1st proofing, couche for 2nd rise. Make sourdough too. B
I'm following a recipe that begins with "process 3.25 cups flour and 1/8 tsp instant or rapid-rise yeast in food processor until combined, then slowly add 1.25
It happens to me quite often that I make small batches of bread/pizza/focaccia dough that need to spend several hours in the fridge or at room temperature in a
My sourdough starter is 9 days old. Today it doubled in around 6 hours. Following this recipe, I performed following steps: I mixed 400g AP Flour, 160g starter,
I used to make pizza dough effortlessly when I had a gas oven. The pilot was enough to keep a warm temperature. My last two ovens have been electric ovens. I
I made pizza dough (flour, olive oil, 1 tsp salt, 7g instant yeast and cold water) last night but never got around to using it. It is still sitting covered in t
I have a new recipe to make deli-style bagels. It calls to let the initial sponge stand in a large mixing bowl at room temperature for 2 hours, sealed with cel
This is my first time trying to bake sourdough bread after feeding a mature AP/wheat starter I got from a friend. I fed the starter a 1:1:1 mixture with AP flou
I make homemade pizza dough and other breads and baked goods quite regularly, but only have started to do so recently. One of the issues I have run into is that
After my pizza preparation, from a dough that has spent already a night in the fridge, I always leave about 200g of dough to make a small white pizza to accompa
Since several weeks I'm trying to get my bread to rising more in the oven. I experimented quite a bit but the results are still far from perfect. Everything goe