Category: Techniques

Saving Over-proofed Sourdough: From Disaster to Delicious

Saving Over-proofed Sourdough: From Disaster to Delicious

Join me, fellow bakers, in celebrating the unpredictable journey that is sourdough baking. Embrace the failures, cherish the lessons learned, and savor every slice of the unexpected triumphs that emerge from our ovens.

Preserving the Crunch: How to Store Crusty Bread

Preserving the Crunch: How to Store Crusty Bread

So, picture this: you’ve baked your masterpiece, my crusty italian bread with no additives. The crust crackles invitingly as you slice into it, revealing those perfect airy pockets inside. But how do you make sure it stays that way?

Tangzhong vs. Yudane

Tangzhong vs. Yudane

Learn about tangzhong and yudane, which is better, and how to use it for better bread. Learn about the quick, no wait yudane method Dr. Mel uses.

How to Sprout Grains for Bread: 100% Sprouted Wheat Bread

How to Sprout Grains for Bread: 100% Sprouted Wheat Bread

All you ever needed or wanted to know about sprouting grains for bread.

The Fresh Milled Bread Method

The Fresh Milled Bread Method

The journey into baking with freshly milled flour begins with adjusting your expectations, especially if you’re accustomed to the soft loaves found in supermarkets. Learning the nuances takes time, but starting with the fresh milled bread method sets a solid foundation for mastering the art of baking.

Cooling & Storing Bread

Cooling & Storing Bread

You just finished baking your bread, but you must let it cool before you do. WHY? I really want to eat that hot, delicious smelling loaf of goodness. And after cooling, we need to talk about storing our bread.

Mastering the Art of Baking Freshly Milled Bread

Mastering the Art of Baking Freshly Milled Bread

Baking bread is not just a science; it’s a delightful journey of understanding how ingredients transform into a warm, fragrant loaf right in your own kitchen. Whether you’re a seasoned baker or just starting out, mastering the art of baking with freshly milled flour can read more…

Proofing (The Second Rise)

Proofing (The Second Rise)

This is actually the SAME thing as fermentation, but they call the 2nd rise proofing so you can differentiate between the two steps. This is where shaped bread is allowed to rise in a warm place before baking. Itโ€™s done rising when the dough slowly read more…

Punching Down the Dough & Scaling

Punching Down the Dough & Scaling

Punching down the dough and scaling are both done after fermentation. Why? Well, we need to relax the gluten, remove the air from the inside, and balance out the dough temperature. Bubbles need to be released from the dough at this point because they will become giant holes in your bread once itโ€™s done baking

Shaping Bread Dough

Shaping Bread Dough

Shaping bread dough correctly is important for a controlled rise, and to avoid unexpected holes in your crumb.