Beginner Same Day Bread (Yeasted)

For years, I baked my kids’ birthday cakes and made frosting from websites like Cooking for Engineers, yet I was intimidated by bread and the magic of yeast. One day, I happened to watch a documentary that showed people baking bread around the world: grinding wheat with stones, mixing dough while bent over the floor,…

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Scoring

The most important factor for ear formation is to have the dough in an optimal condition prior to baking. If our dough doesn’t rise, how do we achieve ears? With so many great resources available addressing dough matters, there really isn’t a need to cover it here. However, there is a huge void when it…

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I’m finally back to my How I’m Going to Learn series

I’m finally back to my How I’m Going to Learn series with some musings on the preshape-bench rest-shape step, even though they’re separate. I’ve been reading the posts from @fullproofbaking and @nmuvu. Do you know what I’ve learned? They think like bakers, and I want to learn that. It’s not just baker’s hands; we should…

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Mixing

Mixing. It’s the second step (the first being Starter Fermentation). Each step is as important as the rest. Each step builds toward my goal of creating a beautiful and delicious loaf of bread. It’s always been the step I focused on the least. Until now. I enjoy the process of hand-mixing because my eyes and…

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Merry Christmas

Merry Christmas to all my friends in the greatest Bread Community in many, many countries around the world! It’s early Christmas Eve morning here in Chicago, and it’s almost Christmas Day for some of you in other parts of the world. I’ve been thinking about scoring. A lot. I thought, “Let’s try and use this…

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Starters

Continuing with my current “How I’m Going To Learn” series–I’m going to talk Starters. All us newer bakers wonder whether we timed our bulk fermentation or our proof correctly. We should also be wondering whether we timed our Starter fermentation correctly. It’s the first and most important of the three fermentations we have to judge….

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