Bread technology

As I explained in Introduction to baking bread, and then in Bread in the pan, cooking technique, when we are about to bake bread, the main elements we must keep in mind are three: temperature, humidity, and… …

The salt in the dough is used for salting. False. The salt in the dough is ALSO used for salting. Real. It is when you discover this little giant difference - and you are interested in it - that you can fully claim to be part of the world of baking. AND… …

Transferring and tipping the bread into the pan There are two cases: either you have let your bread rise directly on the work surface, upside down, and you just have to transfer it into the pan, or you have let it rise in the basket at... ...

Cook bread in a pot? Putting the pot inside the oven? What kind of nonsense is this? That's more or less what I thought the first time I heard about it. But it's by baking bread in a pot… …

[Continued from Introduction to baking bread (part 1)] Taste and aroma in baking bread The importance of the oven What do taste and aroma have to do with baking bread in the oven? Much. A lot. Think for example… …

Baking bread is one of the most important phases of the entire bread-making process. It is what seals all the work, what transforms the dough into real bread, with its aroma, its consistency, the… …

Kneading is one of the phases that gives me the most tension in the bread-making process. And I think this depends on the fact that my laziness and my lack of physical strength lead me to prefer using the planetary mixer or the mixer... ...

What is autolysis? What is it for? Is it really necessary? How long should it last? Should it always be used? These are some of the questions I asked myself at the beginning of my journey in sourdough bread making, and that I have carried with me for… …