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Bread & Dough
Flour, water, yeast—and a surprising amount of science.
Discover the techniques that transform simple ingredients into extraordinary bread—from manipulating moisture and fermentation to mastering what happens in the oven.
WAIT... THE FLOUR HAS ENZYMES?
Some bread ingredients are doing far more than adding flavor.
Diastatic malt contains active enzymes that help turn some of flour's starch into sugars—and encouraging better browning in the oven.
But here's the surprise: your flour may already contain it. Many bread flours include malted barley flour, so adding more isn't automatically better. Too much can even create a gummy crumb.
Before you add the malt, read the flour bag.
BREAD. THREE DEEPER RABBIT HOLES.
WATER CHANGES EVERYTHING
How bakers manipulate moisture to create softer bread, stronger dough and remarkably different textures.
STOP WATCHING THE CLOCK
Why temperature, fermentation and a little patience can tell you more about dough than a recipe's rising time.
WHAT HAPPENS IN THE OVEN
Steam, expansion and browning—and why great bread needs a wet oven before it needs a dry one.
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