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In our Baker’s Classroom we share what we’ve learned. Our goal is to offer not only baking tools, but also learning resources, to our broad community of bakers. We’ll tell you about things we’ve tried — many that have worked, and some that haven’t. Explore Baking Techniques, the Ingredient Directory, our Baker’s Glossary, and the Baker’s Q&A.
As a daily baker, Jim Challenger is constantly discovering and evaluating new ingredients to bring to his bread. The Ingredient Directory is our place for learning about all the elements that we can bring to our collective baking.
And what is the difference between a hard white spring wheat and a hard red spring wheat anyway?
We’ve gathered and answered many of the questions we hear from bakers. From Why is my starter runny? to How do I get big holes in my bread? —to questions about proofing, hydration, and autolyse, we’ve got you covered.
If you knew your starter was strong when you used it or your yeast was not old, then you may just be getting impatient. Dough takes time to rise, and the amount of time depends on the temperature of your dough. When your dough is warmer, your dough will rise faster. When your dough is cooler, then your dough will rise slower. You can always use more or less starter or yeast the next time to adjust the fermentation to your schedule.
If you’re asking this question, then our guess is that you’re trying to make bread using a dough that’s got too much water in it for your skills. Yes, you can throw flour all over your bench, but it won’t really help you make a great loaf of bread with such a dough. Our suggestion would be to cut back on some of the water in your recipe and try again.
The short answer is no. Sometimes if you’re doing an ambient proof so you can bake your dough the same day that you make it, then 30 minutes in the freezer will make it easier to score.
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