Bread baking is all about reaching the correct temperatures. Learn more about bread temperatures and get baking and cookbook recommendations!
Today, we’re excited to bring you a guest post by an absolute expert in the world of sourdough, Parker Cook of Bail and Bloom. Read on and see what Parker has to say about the importance of temperature in baking sourdough bread! Most sourdough bakers have had that moment—pulling back the lid on a batch…
All ovens are notorious liars. They run on thermostats that turn heat on and off at certain points above and below your set temperature. This can be problematic and renders useless a hanging dial oven thermometer. We’ve posted before about the process for testing your oven’s accuracy using Square DOT®. But people have asked us…
Freshly made rolls are an essential part of all our favorite holiday feasts. But orange rolls? Those take it to another level altogether. You can ice them, for sure, making them more akin to cinnamon rolls—two of them a delight on a plate for brunch. Or you can leave them unfrosted and easily justify putting…
How to make pizza dough The best pizza dough (for pizzas that aren’t deep-dish, like Detroit style) is made with bread flour. Bread flour has a higher protein (gluten) content and can, therefore, create a crust that is chewier and more pliable. Chewy crust is one of the most sought-after characteristics of a pizza crust,…
When we made our lobster rolls a while back, we had to search high and low for the right bun. The New England-style split-top bun is the preferred vessel for all that buttery lobster meat, but it may also be the best way to house a hotdog. In this post, we’ll go over the thermal…
Handmade, fresh tortillas are exponentially better than store-bought tortillas. An off-the-shelf tortilla is barely edible until you warm it up, and even then it’s nothing to write home about. But a freshly made tortilla? That’s another matter altogether. A fresh tortilla needs nothing else to be a decent snack, and a pile of them, warm…
