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BAKING TECHNIQUES

Jim Challenger and James Beard Award winner Greg Wade provide step-by-step instructions and videos to help you improve your baking. We’re beginning with Starters, Scoring, and Stenciling — in the coming weeks and months, we’ll add  Autolyse, Mixing, Folding, Pre-shaping & Bench Rest, Shaping, Proofing & more.  

Sourdough Starter

Understanding starters, and the role they play as the leavening agent in bread.

You’ve done it! Your starter is alive, it’s growing, it’s active. Now, the most important part for a sourdough baker: Starter Maintenance.

It’s all about timing. When you add starter to your dough affects the flavor of your bread.

Learning to know when your starter is at its peak and ready to feed is going to take a little time and a little patience, along with some observation.

Should you have a starter in the fridge? It’s good to have a back-up — for daily and infrequent bakers alike!

Scoring

Learn why bakers score dough, and which tools you’ll need to get started.

Your dough is ready to score. Grab your curved lame – Baker Greg Wade demonstrates the best ways to score a batard.

Scoring a boule should be simple. It’s all about symmetry.

Most scoring mistakes come down to three things: depth, blade angle, and placement.

Stenciling

Stenciling is the extra step to make your bread look even more beautiful.

Autolyse

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Mixing

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Folding

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Pre-Shape & Bench Rest

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Shaping

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Proofing

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EXPLORE OUR BAKER’S TOOLS

Elevate your Baking

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