It's good to be home and baking again. I'm experimenting with 60g starter and 260g of mineral water for 320g total liquid (with 450g flour). 
Sent from my iPhone
8 years ago
Saturday, March 31, 2012
Saturday, March 17, 2012
Bread: Kneading
The importance of kneading illustrated: the loaves on the left were kneaded and shaped properly. The ones in the middle were minimally kneaded. The ones on the right were not kneaded at all. Kneading helps form and build the gluten bonds that trap the carbon dioxide and steam to form the crumb (internal structure) of the bread. 
Sent from my iPhone
Sunday, March 11, 2012
Saturday, March 10, 2012
Subscribe to:
Posts (Atom)
Posts
