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

After passing the windowpane test, next up is fermentation. This is also called the “first rise”, where the yeast feed on sugars and starches in the dough. Carbon dioxide is produced, which gives our bread loft and holes. The warmer the environment, the faster the fermentation. read more…

Combining ingredients to form dough is known as mixing, while kneading develops the gluten matrix, essential for texture and structure.

Learn about the types of mills, and links to detailed instructions or videos on how to operate each type of mill and maintain it.

Making a roux with freshly milled flour will go faster if using gluten free grains or soft wheat.

Yudane: Elevating Your Bread with Ancient Technique In both Chinese and Japanese culinary traditions, the Yudane method, also known as Tangzhong in Chinese, has been celebrated for centuries under the moniker of “water roux.” This technique involves combining flour with boiling water in a 1:1 read more…