So last week we promised you the recipe for our focaccia we made during the holidays, and here it is! Slightly delayed, but we have been working on some other areas recently which are progressing really well, so not been able to blog for a few days. We will be letting you know soon what we have been up to though!
So the holidays are here and we like many others have been busy baking. Baking bread is great, but sometimes its also nice to try out new recipes and different types of breads as well, which is the main subject of this weeks blog.
What is it and why is it important to be aware of it?
We often have questions about how to achieve a good amount of burst during baking. Although this can be contributed to by a number of different points such as recipe and process, one of the most significant areas that affects burst during baking is dough tension.
Not convinced? Well we decided to do an experiment to demonstrate the effects of dough tension on the dough. In our experience, achieving the correct amount of dough tension during moulding is critical to achieve good volume and crumb structure in the final loaf.
When it comes to pizza we think it should be kept simple. But honestly, there really isn't any secret ingredient. The most important ingredient we add is time to let the dough ferment and add flavour naturally. This recipe is based on yeast fermentation only, although we do also make a sourdough version as well.
Welcome to the #breadblog! This will be a blog focused on different subjects related to Bread!