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Monthly Archives: March 2016
A question of steam… On artisan bread baking forums, you hear time and time again that one of the keys to baking great crusty bread is steam. Another key is of course a lot of heat. So while the wood … Continue reading
One of the toughest things I’ve had to figure out when learning to bake is what should pre-ferments actually look like when they’re ready to use. This goes for both the poolish or biga type ferments which are called for … Continue reading
Tips on making your real pizza dough bases at home Continue reading