Metric Dough Formulation Made Easy (Sort of)
All of your ingredient weights will be a percentage based off of the flour weight (baker's do it this way, it's called Baker's Percent). Don't get flu…
Category: Skills
Italian Flour and Bread Baking
If you are interested in baking up some Italian type breads (not just pizza), then using Italian flour would help you obtain the authentic flavor…
Experiments With Freezing Dough (Sourdough)
I’ve been experimenting with freezing dough. My first experiment was with a two loaf batch of seeded dough. After bulk ferment, I put the dough…
Why Use Freshly Ground Flour?
Article by Mark Gunderman – All rights reserved worldwide 2019 (In our Facebook group, Perfect Sourdough, Mark Gunderman answered the question: “Why purchase a home…
Temperature and Timing San Francisco Sourdough
In my online course “Bake San Francisco Style Sour Sourdough Bread” a student was struggling with over-fermenting the dough because they used their oven as…
Tiger Bread Rolls/Dutch Crunch
Dutch Crunch, also known as Tiger Bread or Giraffe Bread originated in the Netherlands and was called Tiger Bread or Tijgerbrood. I guess not many…
Candied Orange Peel
Candied Orange Peel Makes approximately 1.5 cups. This easy recipe is a fantastic way to use up leftover orange peel during the holiday season. It has…
Wood Fired Baking Retreat in France
In early September I was lucky enough to visit Pat Hains from Pilgrims au Pain in St. Cirq Lapopie, southwest France. I had the most…
Salt and its 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 used in many ways. Once…
What Does the “Ash Content” of Flour Mean?
The ash content of flour is an interesting subject for bakers. The ash content of flour refers to the mineral content which is measured by…
Dough Hydration Calculator
The above image is not the calculator it is just a photo of what it looks like. Robert King has put together an online dough…
How to get Blisters on Your Bread Crust – Bubble Crust
I have been called the queen of blisters…. ha ha ha! I love it! Now if you are from those countries where bread crust blisters…
Protecting Gluten in a Weak Dough
Autolyse, it’s what everyone does. However, were you aware that doing an autolyse when you are dealing with a weak dough can be detrimental? During…
The New Fourneau Bread Oven Insert
I was sent a Fourneau Bread Oven insert by the Fourneau company to test out. Wow, was it fun to get a heavy package delivered…
Baking “Sour” San Francisco Sourdough Bread
My favorite loaf is the very sour San Francisco Sourdough style bread. It’s why I started baking sourdough almost 14 years ago. It’s why I…