Final Mix 1

This is where you add your levain and mix it into the dough. I used to also add the salt here, but I started adding the salt a bit later after watching some of the videos from @fullproofbaking. Bulk fermentation begins at this step, so if you’re taking notes, this is the time to note….

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Autolyse

Autolyse (auto-lease)   There’s lots of “debate” within bread baking about this step. There’s actually a lot of “debate” throughout the process of bread baking because every baker (home, cottage, or professional) finds their own path to making their own bread. That’s an entirely different post for a later time. To me, the autolyse step…

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Mixing

Mixing. Simple, right? I’ve come to realize that there’s more to mixing than I originally thought. I’m really talking about hand mixing here because I personally don’t add the leaven at this point. I measure my water into a large bowl and my flours into another bowl. With my hands, I mix all my different…

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Bulk Fermentation Part 1

Bulk Fermentation.Now this is where all the flavor develops, and remember it starts at the time you added your levain. I find it’s around 6 hours if I use 20% leaven, keep my dough at 73-75F, and the ambient temperature in my kitchen is 73-75F too.I do my first fold 30 minutes after I finish…

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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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