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First Proving

Once you have the dough perfectly smooth, non-sticky and very stretchy you know you are well on the way to having a great loaf. Now you need to be patient and let the dough prove. During proving, the gluten seems to develop further. Gas bubbles are formed by the yeast producing CO2 as it digests […]

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Knead to Perfection

Once you have the basic rough dough formed, it is time to work the dough until it is smooth and elastic. Using the three options we had for forming the rough dough (mixer with stand), hand mixer with bowl, and by hand, we will discuss this most vital of stages in the bread making process. The […]

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Work the ingredients into a dough

When you add water to the dry ingredients of a loaf, there are several ways to form a dough. If you have a mixer with a bowl, you can add the water slowly as the mixer is working or all at once; if you are not doing the hard work by hand and arm then […]

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