Good evening everyone :
The reason i wanted to write is that recipes doesn’t tell you the whole story .
So my focus will be more on techniques then the recipe them self .
Most recipes succeed of fail by these main things .
One is mixing.
I see so many underdeveloped doughs online . Dough needs more kneading then you would believe its all about what kind of flour you have that will dictate your process
Two is fermentation
How to see wen a dough is ready for what you want with it so there is no standard time you need to ferment for example .
A baguette needs some strength so you don’t do super long fermentation not more then 14 to 16 hour in the fridge . So the longer you ferment the more you degrade your gluten structure so if you live in for example in the states the flour is much stronger so your fermentation will be longer and in other places shorter .
Shaping serves a couple different functions .
One is to get an esaticly pleasing form
And to create an outside membrane to trap in the co2 and steam to get a good oven rise out of your loafs
Four scoring your loafs
By scoring you loafs properly you will get a better oven rise and a better developed crumb structure score incorrectly and you hinder that process
Five steam in your oven
Steam is essential in the baking process.
Steam does two main things .one is delaying the setting of the outside crust for the first 6 to 8 min so the maximum oven rise is met .
Two is getting a good outside crust .
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Credits Ralph Nieboer