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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Strength and Structure

Strength. And structure. I’m starting to see and feel it. Look at how this loaf domed up in my banneton. This dough sat in my fridge for 26 hours. It was slightly over-proofed, but it still had the strength to stand tall even when I turned it out into the base of my pan. @memoirsofabaker…

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My Method

I’ve been baking mostly the same bread: a 72% hydration mostly white loaf. I’ve learned a lot from this one dough, but I’ve been feeling like, “This is still not what I want.” I focus on “What does my crumb look like?” and “Does this taste good?” It always tastes good! Then, I tasted a…

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