I don’t consider myself a professional baker by any means. I’ve never studied a baking program, never worked in a bakery. I’ve learned a few tricks from books, watched a few videos like everyone else. And I’ve learned a bit by doing. Making larger quantities of bread than just a couple of loaves at a time.… Continue reading
In the early morning hours, sweeping out the oven, bringing dough baskets down from the fridges … even before the birdsong starts, I listen to bread podcasts to keep my sleepy brain focused.
The bread recipe formula says let the dough ferment four hours. The dough says nuh-uh! I’m almost done! The dough doesn’t care about the recipe!
Let me tell you something: The dough wins. Always.
There’s no point in cursing the dough. No point in cursing the recipe. The dough just wins. Period. And all you can do is accept this … with humility.… Continue reading