Techniques Archive

How to Make a Poolish with Conventional Yeast

How to make a poolish with commercial yeast.

A simple way to build gluten from inside the Challenger Proofing Box.

The lamination method is a way to build strength and structure in dough.

The slap and fold technique is a way to build strength in very high hydration doughs.

A coil fold is a simple method of building dough strength that relies on surface tension and gravity.

Here’s how to add larger inclusions to your dough.

The lamination method of adding inclusions is a great way to evenly disperse small add-ins to your dough mix.

Porridge is a great way to add extra flavor and tenderness to your loaf.

Adding toppings to your bread is an easy way to add flavor, nutrition, and a decorative flair to your loaf.

Here’s how to check your baked loaf to understand if you are proofing your dough for the correct amount of time.