Measuring small batches of dough ingredients with digital scales.
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Buttery-flavored cracker formula
An artificial-butter flavored cracker recipe with instructions for a pineapple-based enzyme ferment (bromelain) to increase the tenderness of the cracker, written in bakers’ percent notation.
Continue readingBread Making: Using a Syringe to Measure Dough Proofing Height
Recently I started using and measuring proof height using an oral syringe. A photo of such an expanded syringe is near the bottom of this post, along with an explanation of how I use it to determine when the dough is ready to bake.
Continue readingPart 3: Experimenting with Bread Dough Process
This is a continuation of Part 2: Experimenting with Bread Dough Process. I had mentioned I wanted to try adding a longer primary fermentation, a so-called “preferment” or “pre-ferment”. The first one I tried was a simplistic poolish using my typical bread formula and flour amounts. The second batch used too little yeast, and it…
Continue readingPart 2: Experimenting with Bread Dough Process
A continuation of my earlier post titled Experimenting with Bread Dough Process.
Continue readingExperimenting with Bread Dough Process
A continuation of my earlier post titled Experimenting With Bread Dough Moisture, Sandwich Slices, and Oven Spring.
Continue readingExperimenting with bread dough moisture, sandwich slices, and oven spring
Bread machines aren’t the only way to make bread, a typical home gas oven makes it, too.
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