Bread Baking At Home | "bread baking home advice facts"

Welcome to the Bread Bakers Notes Pages

Bread baking is an art where minor changes in a recipe, or the method we choose, can make an ordinary bread into something quite wonderful.

As bread bakers we can only go so far with recipes, different flours need to be used differently. One persons’ bread flour will not be the same as the next. Recipes can only ever be approximate.

Understanding the principles of bread baking enables us to have a greater palette with which to create our breads.

These easy to understand articles explain how the different methods work and how to choose between them to create the bread we want.

There are explanations about how to get the best out of the ingredients we use as well as some myth busting.

The articles are based on forty years of bread baking using flours and methods from all over the world as well as twenty years of studying research papers, bread biochemistry and technology at a level not found in home bread baking books.

All of it rendered into easy to understand language.

I hope you will find them interesting and useful.

Cheers,

Kevin

bread dough in an empty refrigerator.jpg

Your cold dough can be transformed into hot, fresh bread. Let's look at cold proofing and cold bulk fermentation and why cold fermentation became popular in the world of baking.

Don't feel bad about shoving your dough in a cold, dark vault overnight...It's all good!

If you were a young grass plant, you would want to know about your family roots, wouldn't you? Of course you would. This article lists the ancient grains and explains where they fit into the long development which led to modern wheat.