Dough temperature control is the biggest lever in fermentation, and mastering it can transform your baking—discover how to achieve consistent, perfect results every time.
Dough Temperature Control: The Biggest Lever in Fermentation
Browsing Tag
baking techniques
25 posts
Nonstick vs Bare Metal: Which Gives Better Side Crust?
Beneath the surface, the choice between nonstick and bare metal pans can dramatically affect your side crust—discover which one truly delivers perfect browning.
How to Shape a Batard Without Losing Tension
Keen bakers know that mastering tension during shaping is key to perfecting a batard, and the right techniques can make all the difference.
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.
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.
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.
Liquid vs Stiff Starter: Which Gives Better Control?
Just understanding whether a liquid or stiff starter offers better control can significantly impact your fermentation success—discover the key differences here.
Baking Steel vs Baking Stone: Conductivity in Plain English
I’ll explain how baking steel and stone conduct heat differently and why that matters for perfect baking results.
How to Convert Whole Wheat Into AP Flour Recipes (Without Brick Bread)
Bread recipes can be successfully made with whole wheat flour by following simple substitution and technique tips—discover how to avoid dense, brick-like results.
How to Convert Yeast to Sourdough (The Logic, Not a Recipe)
I’ll guide you through the fascinating process of transforming commercial yeast into a vibrant sourdough culture, revealing the logic behind the transformation.
