Why Didn’t My Bread Brown?

Why Didn’t My Bread Brown?

So you’ve made some bread that didn’t brown up quite like you would have wanted. Maybe it tasted heavenly, but the color kept it from being the show stopper you were hoping for. Even if it’s just for Instagram purposes, we understand the need for that golden-brown crust. Why Didn’t My Bread Brown? There are … Read more

How To Keep Bread from Going Stale?

How To Keep Bread from Going Stale

First, it’s important to understand what causes bread to stale. Staling is essentially the process of drying out, and it happens because bread is a porous material that absorbs moisture from the air around it. That’s why you’ll often find that bread stored in a humid environment will stay fresher longer than bread stored in … Read more

Why Is Bread Dough Scored?

Why Is Bread Dough Scored?

If you’ve looked up scoring techniques, you’ve probably come across some really beautiful designs. We are regularly blown away by what some people are able to do. They are truly artists! However, that can cause some of us to think scoring is all about presentation. Don’t get me wrong, presentation is a major reason why … Read more

Do I Need Organic Flour For Sourdough?

Do I Need Organic Flour For Sourdough?

Do you need organic flour for sourdough? The answer is maybe. It largely falls into the category of preference. Some people feel that organic flour yields a better flavor in their sourdough bread. Others can’t tell the difference. In terms of nutrition, organic flour is no different than non-organic flour. The main difference is that … Read more

What is Baker’s Percentage?

Why Baker’s Percentage?

The process of making bread, particularly sourdough, is a bit of an inexact science. There are many variables at play, including the type of flour you use, the temperature and humidity of your kitchen, and even the weather outside. As a result, bakers often give hydration percentages as a range rather than an exact number. … Read more

Should I Use Purified Water For Making Bread?

Should I Use Purified Water For Making Bread?

When it comes to baking bread, many recipes call for purified or chlorine free water. But why? After all, history books don’t mention bottled water being around when early Egyptians were cranking out Pharaoh’s royal bread. So what’s the deal? It turns out that using purified or chlorine-free water is actually important for making a … Read more

Kouglopf

Kouglof-FB-N-1-CR

Kouglof, a traditional Alsatian brioche that is full of gorgeous flavors from raisins and cognac. This amazingly delicious bread will pair well with your morning coffee or tea time drink to start off this beautiful day! Kouglof is a bakery staple. It’s made with hazelnuts and raisins soaked in cognac, baked to perfection then dipped … Read more

PAIN BRIÉ

PAIN BRIÉ

Originating from Normandy, this bread is baked since the 14th century. It was really appreciated by the fishermen because of its long conservation (up to 1 week), due to a really dense dough and a low hydration. Sometimes, the bread was completely dry and didn’t contain salt at all. The fishermen would then soak them … Read more

SÜBROT

SÜBROT

Little bread that got famous in Alsace (East France) between the 2 world wars because it was really cheap. Its name literally mean “bread for one coin”. It was born during the Second Empire (1852-1870) and became very popular when the region of Alsace became French again. Recommend: CIABATTA PAIN BRIÉ Sübrot This bread has … Read more

ENGLISH MUFFIN

English-muffin

Coming from England, this is a kind of bread baked on a pan or griddle, toasted and spreaded with butter, jam or both. There’s a lot of fuss about Americans claiming its invention by Samuel Bath Thomas, an immigrant from Plymouth, England. When he opened his bakery in 1880 in New York City, it became … Read more