Keen bakers know that mastering tension during shaping is key to perfecting a batard, and the right techniques can make all the difference.
How to Shape a Batard Without Losing Tension
Browsing Category
Bread & Sourdough
49 posts
Dough Strength vs Extensibility: The Balancing Act for Open Crumb
What makes the perfect open crumb? Discover how balancing dough strength and extensibility unlocks bakery-quality bread every time.
Autolyse vs Fermentolyse: The Difference That Changes Dough Feel
Discover how autolyse and fermentolyse differently transform dough feel, unlocking new possibilities in baking that you won’t want to miss.
Salt Timing in Bread: Add It Early or Late?
Many bakers debate whether to add salt early or late, but discovering the right timing can transform your bread.
Pullman Pan Basics: Why Lids Change Crumb Structure
Baking with a Pullman pan lid alters crumb structure by creating a controlled environment that influences heat and moisture, and here’s why it matters.
Whole Wheat Sourdough: How to Avoid a Dense Loaf
Gaining a light, airy whole wheat sourdough loaf depends on key techniques that transform dense dough into bakery-quality bread—discover the secrets inside.
Rye Flour in Sourdough: Why It Supercharges Fermentation
Sparking faster, richer sourdough fermentation, rye flour’s natural enzymes and nutrients unlock why it truly supercharges the process.
Why Your Bread Splits on the Side (Scoring Isn’t the Only Cause)
Discover how factors beyond scoring, like oven temperature and dough hydration, influence why your bread splits on the side and how to prevent it.
How to Get a Thinner, Crispier Crust (Without Drying the Crumb)
Narrowing your dough to about 1/8 inch and baking at high heat ensures a crisp crust without drying out the crumb—discover how to perfect your pizza.
Steam + Stone/Steel: Getting Lift Without Gummy Bottoms
Discover how steam combined with stone or steel tools can lift and firm your bottom naturally, but the key lies in mastering the proper techniques.
