Tag: Random Tidbits
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Let’s talk about… baker’s percentages vs. cups
Are you a cup user or a baker’s percentages person? In this random tidbit I explain why I don’t like cup recipes and why I use baker’s percentages in my recipes.
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Let’s talk about… pizza stones and baking steels
You want to know why I’m baking my freeform breads on pizza stones or baking steels and even place most of my bread pans on them? Let me explain!
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Let’s talk about… bannetons
What is a banneton? A banneton is a basket or a kind of mold you use for freeform baking. It supports your loaf while proofing. Especially softer doughs or those with weaker gluten need that support or they spread out and you have a flatbread before your loaf even hits the oven. There are several…
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Let’s talk about… the importance of salt
A lot of people eat salt conscious or try to avoid it as much as they can. I get it, too much salt can lead to bitchy kidneys and water retention, elevated blood pressure, and a whole bundle of other problems. But let me tell you why you shouldn’t completely ban salt from your bread…
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Let’s talk about… baking with steam
If you want a beautiful crust on your bread, you need steam in the oven. Let me tell you how I do it with two easy methods.
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Let’s talk about… peak activity
Depending on what you want to bake, the recipes call for freshly fed and doubled, peak activity, or old(ish) lievito. Today, I want to show you how to distinguish between them and how to pick the perfect moment to make your recipes.
Sourdough and Heavy Metal 