Part 2 – experiment I have heard about no-knead bread for a while. In fact, when I first started making sourdough bread, I applied no-knead method. It was not a happy ending. I used mixed flour of rye, wholemeal and…
Part 1 – introduction to no-knead bread No-knead bread has been around for decades. Because of its effortless approach of bread-making, it gains popularity over the years. In fact, no-knead bread is how our ancestor made bread way before the…
By performing several sets of fold, we are able to strengthen the dough If you have read and tried different sourdough recipes, you must be familiar with the term “folding”. There are many kinds of folding- stretch and fold, slap…
One of the biggest challenges in bread making is to determine when the bulk fermentation finishes and it is time to move onto dividing/ shaping stage. Ending the bulk ferment too early, the dough is stiff and tight, resulting in…
Last week, we talked about what is autolyse and how it works in bread making. If you missed the post, click here to review. When making bread, especially sourdough, there are different approaches to get gluten network developed and “bassinage”…
When I started making sourdough, I encountered many fancy terms relating to sourdough-making. Autolyse (autolyze) is one of them. Although it is a popular method among home bakers and professionals, there are debates about whether it is necessary to perform…
Does it ever happen to you that you feel like making bread for dinner but you haven’t fed your starter? Or you have quite a lot of starter discard sitting in the corner of your fridge and you don’t know…
Making sourdough is a complicated and time-consuming task. From feeding starter, autolysing, mixing dough, thousands of folds, pre-shaping, final shaping, cold fermenting, scoring to finally baking in the oven. You have spent countless hours and the bread turns out not…
Several months ago, I bought some organic wholewheat flour and heritage flour from a local milling company.It was about time to level up and try making bread with different flour other than white baker’s flour. Here are some picture of…
Home baker, or professional alike, calculating recipe into the desire formula is a task you and I would encounter all the time. When I look for new recipe inspiration online, it’s very often that the total weight of dough is…
