Panettone dough that doesn't string together, i.e. that which tends to remain sticky, shiny, stringy and without nerve, is the most widespread problem in the production of this type of product. Especially for beginners, but not only. It happens to… …
Autolysis is a bread-making technique that brings with it two advantages: the first is to accelerate the fermentation process and the second is to anticipate and therefore facilitate the formation of gluten. Usually the autolysis technique is… …
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... ...
The importance of steam One of the most important moments in my sourdough bread making journey was when I discovered the importance of baking bread using steam in the first 10-20 minutes of baking. It is certainly not necessary for… …
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… …
