Category Guides

The Importance of Dough Temperature in Baking

Baking bread at home certainly comes with challenges (or as my enigmatic college calculus professor used to tell me, opportunities for continuous growth). Baking bread at home with a consistent outcome has even more. But there’s a crucial facet of baking that can help us bakers increase consistency that isn’t always immediately apparent: the importance of dough temperature in baking.

Because temperature is one of the main contributors to vigorous fermentation, it’s key that we maintain a sufficiently high, and stable, dough temperature through the entire baking process. Of course, this does become more difficult when ambient temperatures begin to drop (hey, winter!) — and sometimes we don’t even realize it’s happening. Continue reading

Weekend Baking Schedule

The primary goal in this post is to help you get into a schedule for baking fresh, healthy bread every weekend without having to worry about refreshing your sourdough starter during the week. Ok, I know it’s hard to bake every weekend, but I do believe this post outlines a manageable schedule for fresh bread most weekends. It can be challenging to carve out time from our busy work schedule day after day to devote to sourdough starter maintenance — with two kids at home believe me, I get it. So what can we do? What kind of weekend baking schedule can we devise to help reduce the amount of worry while still ensuring we can have fresh bread when we want it? This post will go day-by-day through an entire week and outline exactly what I do each day to address exactly that.

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Sourdough Starter Maintenance Routine

My baking focus has lately been predominantly on my sourdough starter maintenance and maximizing fermentation, and I’ve made some of the best bread I can remember (all the bread pictures in this post were made with this starter). This is somewhat a continuation of my Managing Starter Fermentation post that I wrote quite a while ago, but pinpoints on following my process of initial feeding, watching the rise to peak, building a levain and finally discarding a portion of my sourdough starter over the course of a day.

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Baking with Steam in Your Home Oven

Steam burns hurt. Like really, really hurt. The small mark on my left forearm begs the question every day: Maurizio, was it really worth it?

But before we talk about my new baking badge of honor, let’s concentrate on overcoming the challenges of baking good bread at home. While many of these challenges present themselves early on in the two-day process (fermentation, flour selection, mixing, shaping, and so on), there is that key component at the end of this whole ordered procession: baking with steam in a high-temperature home oven.

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7 Easy Steps to Making an Incredible Sourdough Starter From Scratch

Flour, water, salt. That’s it. Nothing more, nothing less. If you had told me many years ago that I could make enticingly crunchy, tender, healthy bread at home with only these elemental ingredients, I would not have believed you. I would have claimed that baking bread requires a professional mixer, a big oven, and a list of ingredients so long your eyes start to glaze over. And yet, I’m performing this alchemy day after day in my home kitchen: transforming three basic ingredients into wholesome sourdough bread. How does one begin the journey of making naturally leavened bread? It starts with, well, making an incredible sourdough starter from scratch.

Despite all the mysticism and lore about creating the concoction, when broken down, it’s simply a naturally fermenting mixture of flour and water. Add water to dry flour and let it sit on the counter for a few days, and you’ll see nature weave life into a once lifeless lump: bubbles will appear, and the mixture will rise. This natural fermentation can be harnessed, and, once stable, controlled to produce a bread so flavorful and healthy that it’s hard to go back to anything else. Continue reading