The mystery of dough not sticking to the bench or hands – How to do this.
This picture is how not to do it. Flour everywhere and the dough is still sticking. The baker is pressing the dough with their hands too....
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Oct 28, 2023
Fitting Bread Baking into your Schedule and Fast Baking Techniques
Bread Dough is incredibly flexible. This article covers some of the ways we can make bread baking fit into our day and ways to bake fast...
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Oct 23, 2023
Milling or Grinding Grain at Home.
A modern electric Burr Stone Mill. Milling grain at home is not for everyone. The price of a good grain mill is enough to give most of us...
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Oct 13, 2023
Baking with Heirloom Wheats and Ancient Grains
This article explores the techniques which can be used to get lighter breads from doughs made with Ancient Grains and Heritage Wheats....
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Aug 25, 2023
Gluten Development and Kneading. What, How and the Different Methods.
Overview There are a number of different kneading methods for bread. I have given links to what I think of as good demonstrations of each...
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Aug 21, 2023
Using Dairy Products in Bread Baking
Overview Adding dairy products to bread dough has been done since times immemorial. This article looks at how they affect the dough and...
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Aug 17, 2023
Natural Leaven (Sourdough Starter) The No Fuss Low Maintenance Fridge Method.
Introduction This is a short no fuss guide to help those who want to try a Natural Leaven without all of unnecessary fiddling about that...
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Aug 17, 2023
Brewing Bread: All about yeast and how to get the best from it.
Understanding how yeast works and how to get the best from it can lift an ordinary loaf into the realms of excellence. Here we consider...
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Aug 15, 2023
Baker’s Percent – How and Why to use it. For those of us who are not Maths Professors.
There are those of us who use cups and those of us who use LB’s and Oz’s, or grams. I know that a large hand grab of flour out of the...
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Aug 14, 2023
How to develop more flavour in Home Baked Bread
An Overview. Where does the flavour come from? Flours and Grains. Fats. Yeast and Fermentation management. Baking methods. Inclusions and...
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Aug 12, 2023
Retarding the Dough – Why? What? and How?
Retarding the dough is the technical term for putting the dough in the fridge to extend the fermentation time. It can be a Bulk...
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Aug 8, 2023
All About Wheat, Flour and Baking with Heirloom Flours.
This article explores wheat, what it is and it gives some background at how to get the best performance with softer flours. The first...
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Aug 6, 2023
Baking With Rye
Some Principles and Methods. The first thing to be aware of with rye baking is that it is completely different to baking a wheat loaf....
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For the best baking videos on YouTube, visit our friend Charlie at https://www.youtube.com/@ChainBaker
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