Stitching Technique for Small Batard Bread Shaping
View Piotr Lesnianski as he demonstrates how to shape a small batard by the stitching method.
Wrap and Roll Method of Shaping a Small Batard
Watch as Piotr Lesnianski shows you how to shape a small batard by the wrap and roll method.
How to Fold Ingredients into Dough and Shape
Follow Piotr Lesnianski as he shows how he folds ingredients into dough and then shapes. https://youtu.be/W2a_aMrsOXE https://youtu.be/L3gFTDwnTw4
Salt and it’s Effect in Bread Baking
Salt is an important ingredient in bread baking. It's a tool in the hands of savvy bakers which can be[...]
The Life Cycle of a Sourdough Starter
Follow along and learn about the life cycle of a sourdough starter from feeding to collapse and demise (death). There[...]
Dough Hydration Calculator
The above image is not the calculator it is just a photo of what it looks like.  Robert King has[...]
Sheet Pan Sizes and Dough Troughs
Sheet pans sizes are categorized differently than other baking pans. The following will help you understand what is meant by[...]
Pan Sizes and Conversions
Baking Pan Sizes and Conversions Teresa L Greenway Here is some information that I've collected about pan sizes and conversions. [...]
Scoring a Sunflower Loaf
See a fun way to score a sunflower loaf. Using a little bit of oil under the petals will help[...]
Feeding Your Sourdough Starter
​ ​Hello fellow bakers! A student asked me what ratio to feed a sourdough starter at and so I felt[...]
What Does Hydration Mean
What Does Hydration Mean - in Baking Terms? (This is an excerpt from my Sourdough Bread Baking 101 course) Teresa[...]
Experiments with Autolyse #2
Adding Levain Before and After Autolyse. Originally published Oct 2011  All rights reserved This is a follow up experiment to the[...]
Experiments with Autolyse #1
Experiments with Autolyse (Autolysis) Originally published Oct 2011  All rights reserved An autolyse stage, as used in the making of[...]
How to Figure Baker’s Percent
Let's talk about.... BAKER'S PERCENT Baker’s percent can be a difficult concept for those who are new to it. Baker’s[...]
Reasons for Dense Dough
Some reasons why your bread might be dense: The starter was not vigorous enough, you need a lot of nice[...]
Starter Hydration Conversions
Starter Hydration Conversions How to convert a 100% starter to a 166% starter Most of the formulas in my books,[...]
The Stages of Dough Development
The stages of Dough Development Unripe Dough: (the gluten bonds become strong but are not stretchable (extensible) enough yet (too[...]
Fresh Ground Flour and Home Milling
I have two home mills, the Blendtec Kitchen Mill and the Mockmill, well maybe three if you count the cheapo[...]
Baking Failures
I would like to mention something we often don't like to talk about. I have baking failures. We all do.[...]
Slowing Down a Starter or Dough
In summer or in warmer climates ambient temperatures can affect dough fermentation rate. Your starter and dough can over-ferment easily[...]
Shiny Crust Glaze
Shiny Crust Glaze (also used for Blister Crust glaze): In a small sauce pan, add One half cup of water[...]
Make Your Own Sourdough Starter
Click on the blue circle icon below to download your free e-book, "Make Your Own Sourdough Starter." This booklet not[...]
Making 60% Motherdough
60% Motherdough Forumulas: Motherdough 1:   100 grams of 100% sourdough starter 220 grams water 400 grams bread flour Mix and[...]

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