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Artisan Bread
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Dense Sourdough: Common Causes and Fixes
A tight, gummy loaf usually traces back to a weak starter or under-fermented dough. Here are the signs to check…
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Autolyse Explained: Why Rest Flour and Water First
Autolyse is a rest between mixing flour and water and adding salt and starter. See what it does, how long…
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Artisan Bread: A Complete Home Baker’s Guide
A practical guide to baking artisan bread at home, from keeping a ripe starter to mixing, fermenting, scoring and baking,…
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Building a Sourdough Starter from Flour and Water
A plain guide to building a sourdough starter from flour and water: what to use, how to feed it, why…
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Scoring Bread: Patterns, Blades and Depth
A practical guide to scoring bread: choosing a blade, setting angle and depth, preparing cold dough, and matching patterns to…
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Baking Bread in a Dutch Oven for a Better Crust
A Dutch oven traps the steam your dough releases, giving you a glossy, blistered crust at home. Here is why…
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How Long Bulk Fermentation Should Take
Bulk fermentation time usually runs 3 to 8 hours, but temperature and rise matter more than the clock. See the…
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Understanding Dough Hydration
Hydration is the weight of water divided by the weight of flour, times 100. Here is how to calculate it,…