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
Potato bread is made with potatoes, as you might have guessed. Potatoes are used in the dough in order to add moisture and flavor. The resulting bread is usually softer and more flavorful than bread made with wheat flour alone. Unfortunately, potato bread is not a suitable replacement for wheat bread for those on a … Read more
How to Fix Over-Proofed Dough? I can remember being very concerned with over-proofing dough in the early days of our baking adventures. I can also remember having the feeling that everything would be lost if we let our dough proof too long, especially after shaping. That somehow if we let it go 10-20 minutes too … Read more
There are a few different ways you can go about thawing out your frozen bread, but some methods are better than others. If you’re in a hurry, the quickest way to defrost bread is to place it in the oven on a low heat until it’s soft all the way through – this should only … Read more
What is Lean Dough? In baking, the term “lean dough” refers to a dough that contains a low amount of fat. These types of dough are typically used for items like crackers, pie crusts, and biscuits. The main characteristic that sets lean doughs apart from other types of dough is the fact that they contain … Read more
Do you have to boil bagels? The short answer is yes, you do have to boils bagels. This may come as a surprise to some home bakers who are used to the no-knead, no-rise simplicity of baked goods like rustic loaves or sandwich breads. But the boiling step is essential to creating the chewy texture … Read more
Is it OK to put Risen Dough in a Refrigerator? This was a question that I heard my wife Carrie and my mom debating a few years back on Thanksgiving. After much discussion, and my mom’s prompting (sorry mom) they decided not to put the rolls in the fridge over concerns that the dough might … Read more
When it comes to baking bread, there are many terms and practices that can be confusing for new home-bakers. Two of these terms that are commonly mixed up are starters and levains. So, what’s the difference between a starter and a levain? A starter is a small amount of dough that is used to inoculate … Read more
Enriched dough is a type of dough that contains high levels of fat and sugar. It is often used to make sweet breads, such as brioche, and rich savory dishes, such as croissants. Enriched dough is made by adding fats, such as butter or eggs, and sugars, such as honey or molasses, to the flour. … Read more
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