This is the place where I discuss various things that are of interest to artisanal bakers.
These range from methods of kneading and shaping to tools and flours to measurements to
greasing a KitchenAid mixer. This section will expand as topics occur to me or as visitors
propose new topics.
I hope these help you bake better bread more consistently and with less
trouble.
- How to make dough using the fountain method.The fountain method
- How to do split-batch kneading -- making large batches of dough in a small mixer.
- Several ways to fold a dough. Fold a dough
- How to use a Brotform basket. Brotform
- How to shape a baguette. Shape a baguette
- How to shape a boule. Shape a boule
- The flours I use. The flours I use
- A short discussion on tools. tools
- How to turn a French Baguette into a Rustic Loaf.
- Different levels of hydration and what they look like.
- Conversions and equivalents.Measurements
- How I relubricate the gear head in my Kitchen Aid Mixer.Kitchen Aid
