Sounds simple enough, right? And it often is. But it's also hugely important! This is the part of the bread-baking process where we make some of our biggest decisions about what kind o… See more

This is what it sounds like, and it's important! Use a scale when baking. Let me repeat that. Use a scale when baking. Measuring cups and spoons simply won't cut it: depe… See more

You've heard of gluten, right? It's essential to good bread structure, and it's made up of a couple of proteins—giant chains of amino acids. In flour, the two most important proteins ar… See more

So what's happening with the starch during our autolyse? The answer is twofold. When water is added and our proteins are getting tickled into formation, globules of starch molecules … See more

Now it's time to add our salt and yeast. But why couldn't we add them during our autolyse? Thanks for asking! Although salt strengthens our gluten network overall, it's also very w… See more