Oven-baking straight from the fridge can be a game-changer, but understanding when it works—and when it doesn’t—can make all the difference.
Baking Straight From the Fridge: When It Works and When It Fails
Browsing Tag
baking tips
76 posts
Overfermented Dough: How to Spot It and Salvage It
Discover how to identify overfermented dough and learn effective methods to salvage it before your next baking adventure.
How to Get Square Slices: Shaping for Pullman Pans
Want perfectly square slices from your Pullman pan? Discover the essential shaping tips to achieve clean, uniform cuts every time.
Why Bread Sticks to Pans (and How to Release Cleanly)
Understanding why bread sticks stick to pans and how to release them cleanly can save your baking day.
Bench Rest: The Most Underused Step in Bread Baking
A crucial yet often overlooked step, bench rest can transform your bread’s texture and appearance—discover why you shouldn’t skip it.
Loaf Pan Sizing: How Volume Changes Bake Time
Discover how loaf pan volume impacts bake time and learn essential tips to perfect your baked goods every time.
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.
Why Pizza Sticks to Stone: Surface Moisture Explained
Ongoing surface moisture from ingredients or cleaning causes pizza to stick to the stone, but understanding why can help prevent it.
The Float Test Myth: Why It Misleads Bakers
The float test myth misleads bakers by suggesting egg freshness can be determined visually, but understanding the real signs is crucial for safe baking.
Preheating a Stone or Steel: The Timing That Matters
Baking with properly preheated stone or steel ensures perfect results, but understanding the right timing is crucial to avoid costly mistakes.
