January 2009
2 posts
2 tags
Some-Fold Bread
For awhile now, friends & family have been asking me to teach them to bake my bread or write up the method I use, and I have put it off repeatedly. Not because it’s a closely guarded secret, but rather because the “method” is actually a bit of a moving target, a never-ending work-in-progress. As an experimentalist/obsessive-compulsive, I simply cannot leave well enough...
3 tags
Understanding Baker's Percentages
To my mind, most useful type of bread or pizza dough recipe is one that is written in terms of Bakers’s Percentages, wherein the amount of each ingredient is expressed relative to the total weight of flour. There are numerous reasons why this method is superior to other types of bread recipe writing. First, since each ingredient must be weighed, it allows for simple, precise measuring and...