*New Blog Post* on gluten development with a lot of instructional videos. There are so many ways to strengthen your dough, including this method that I developed both for fun and convenience.
I call it a mixed technique or in-bowl lamination, and it's great for a loose dough early in the bulk fermentation when I don't have the time or counter space for regular lamination, but I want to layer in air and really tighten the dough.
Click here https://bit.ly/2Zjgnxx to learn why and how gluten is developed in artisan style bread dough, and to watch short videos of the different techniques: Rubaud Mixing, Stretching and Folding, Rolling, Coil Folding, Lamination, Mixed, and Slapping and Folding.
*New Blog Post* with five shaping videos: boules, bâtards, oblong loaves, baguettes, and sandwich loaves.
https://bit.ly/3dgeyoN
Learn strategies for shaping different doughs: under-fermented, floppy, and more; and share your shaping tips and tribulations in the comments.
This video shows how I shape the loaves I bake in the oblong cloche. You can see the technique of "stitching" the dough in the banneton. I sometimes do this if I'm planning a long final proof and/or if I didn't achieve enough surface tension with the shaping.
How do you convert recipes from yeast to sourdough? Basically, you subtract some flour and liquid from the ingredients list, and add it together to be the total grams of starter that you plan to use. And of course, plan for longer rise times.
When you want to use a sweet stiff starter, the conversion can be a little more complicated. Lucky for you we have both yeast and sourdough versions of this Japanese milk bread recipe on our site. Click here https://bit.ly/3eoXLAP for the yeast version, and in the recipe header, you'll find a link to the sourdough version.
How to Score Dough, a new blog post with scoring instructions, patterns, videos like this one, and a lot of tips. Check it out and share your ideas too. http://bit.ly/2IN5Xgx
Breadtopia's experiments are in Brot Magazin! Our blog post, "Challenging Sourdough Starter Convention," is in the @brotmagazin January issue.
We're honored to be featured alongside these gorgeous articles and recipes, and to share with more bread enthusiasts some of the surprising things we've learned through experimentation.
You can view the original post here http://bit.ly/34SWD3f
How to stencil light flour on a dark crust.
1) Flip your dough onto parchment paper.
2) Brush off excess flour.
2) Paint the crust with water.
3) Lay the stencil on the dough.
4) Sprinkle the stencil with flour.
5) Gently peel off the stencil.
Score and bake.
(I'll do a how to stencil cocoa powder on a light crust video soon.)
Tabor Bread pics
While on our travels in Oregon, we checked out @Tabor Bread on SE Hawthorne Blvd. in Portland and had a great chance to talk with Daniel, the manager (in between snacking on some AMAZING whole grain cookies and buying bread)😋
They bake their bread every morning in this workhorse of a wood-fired oven. If you come when they open at 7:30 am, you can witness some of the loaves coming out! (The early bird catches the fresh bread.)
Also shown is their Osttiroler mill to grind their flour fresh.
Wish we had taken more pics, but we were busy eating...
They have 'way better photos to see on their site: https://taborbread.com/
Enter to WIN an original Mockmill 200 stone grain mill and check out a new blog post and video showing the different features of the new Mockmill Pro and the original Mockmill. Link to the contest sign-up and blog post here https://bit.ly/2weHqKY
Woke the Uuni Pro out of winter hibernation to test out our new 00 flour.
Ok, I'm showing off here... they made me ;).
