by Claudia | May 8, 2020 | Basics, The science blog
When baking it is really convenient to think of recipes as formulas, using percentages rather than cups or tablespoons. The rule is pretty simple: flour is considered the reference (100%) and all the other ingredients as percentage of the flour. For example,...
by Claudia | Apr 24, 2020 | Basics, The science blog
Folds are used to increase the structure and to oxygenate the dough during the bulk fermentation. There are 3 main type of folds that you can use based on how much structure you’d like to achieve and how easily you can manipulate the dough you’re working...
by Claudia | Apr 24, 2020 | Recipe
Super soft buns for a special burger night at home. Ingredients 450 g bread flour (90 %) 50 g whole wheat (10 %) 100 g liquid natural yeast (ready = about 4 hours after feeding if maintained at 26-28 °C) (20 %) 230 g of milk (46 %) 100 g butter (20 %) 1 egg (= 55 g,...
by Claudia | Apr 23, 2020 | Basics, The science blog
There are several ways to make bread, but I would argue that some steps are really essentials for the bread-making process, while others are more optional even though can provide extra flavor, texture, etc. Here, we will look into those essential steps and why they...
by Claudia | Apr 18, 2020 | Recipe
This recipe is ideal for those who have just started with natural yeast and need to learn the basics but still want to make real bread with all the essential steps. Ingredients 500 g of bread flour (100 %) 100 g of natural yeast (ready = about 4 hours after feeding if...
