Kenyerező

A liszt kézbevétele.

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Breadmaking 101: How to Troubleshoot Bad Bread

Bread can be a fickle animal. Even though it's one of the simplest, oldest foods on earth, it also takes a lot of finesse and practice before you can make it confidently and well. Today, we're going to go through troubleshooting a series of problem loaves to learn how to make them better and more consistent in the future.

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81-82% hidratáltságú, hosszú érlelésű kenyér BL112-es lisztből

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score

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Kovászossá alakítottam a Royal Crown tortanoját!

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Hosszú fermentáslású rozskovászos kenyér...

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Teljeskiörlésű rozskenyér, fehér kovásszal

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Malátás kenyér

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The art and craft of bread

Batch to batch, crust to crust ... In tribute to the beloved staple food, baking master Peter Reinhart reflects on the cordial couplings (wheat and yeast, starch and heat) that give us our daily bread. Try not to eat a slice.

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The Science of Baking Bread (And How to Do it Right)

Welcome back to Breadmaking 101. For those of you just tuning in, this column is all about bread, and how to make it yourself in your own home. Today is baking day, which means we're going to discuss how to bake the workhorse loaf into a gorgeous, chewy-crunchy-aromatically-hypnotizing marvel.

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