The classical Focaccia Genovese proofs three times. First in bulk (right after partition if making more than one) Then flattened and topped with coarse salt in
I am making a loaf of bread using a Biga sponge of 2C + 2T of flour, 1.5t of yeast and 1.25C warm water. Sit for 18 hours. THEN, I add it to 2.5 cups of four a
I was baking bread for the first time in years the other day, and the instructions said put a baking tray full of water in the bottom of the oven. I didn't have
I am starting a sour dough starter. I am in day six of starting it and it has separated. Is it still good and should I continue using it?
I see a lot of successful home bread bakers using dutch ovens in their home ovens. They preheat the dutch oven, bake the proofed loaf inside the oven, and event
I've been practicing making french baguettes at home and am currently exploring the poolish method. I've collected numerous recipes and tried different variatio
I mixed 400gr of flour with 200 of starter, plus 280 ml of water and a bit of salt. I worked it with the slap and fold method and left it overnight. Sadly this
I'm trying to recreate a very specific brand of white bread from my parents' hometown, which isn't available outside about a 60-mile radius since the bakery doe
I’ve tried a few different recipes but they aren’t rising! Any help will be appreciated. The best recipe so far is: 1.5 cup the swag gf flour (amar
I see a ton of videos and photos of beautiful sourdough breads with amazing oven spring and ears like this: https://preview.redd.it/5h5dh6a898h51.jpg?width=960&
Most sourdough instructions warn not to overextend primary fermentation, as doing so will exhaust the yeast's food supply for proving after shaping. Standard so
I've been experimenting with panettone and I've come across the issue time and time again of losing dough consistency while mixing the secondo impasto (i.e. the
I'm going to be teaching a friend how to bake bread. She has never baked bread or had any experience with a bread-like dough. Since it'll be a one-day thing, it
I'm still new to bread making and I was wondering if adding some milk powder when I feed my starter would have a negative impact since milk is slightly more aci
Question: What does adding an extra egg to quick bread batter do? Do I need to add any additional leavening when I do this? Can I add 2 extra eggs and have i
I'm here not questioning that a second rising of a wet dough is necessary. It is, or else you'll get what someone termed "elephant skin". But I am baking a wet
Folding the dough (coil fold, stretch and fold) is a typical step that is found in many homemade bread recipes. The motivation for this step is that it contribu
I went to do the bulk ferment on my cranberry walnut sourdough last night and because the house was a bit cooler than normal I decided to give the temps a littl