I'm trying the America's Test Kitchen tweak of No-Knead Bread. The video segment on the website conflicts with the attached written recipe (sorry, paywalled). The video clearly says to preheat the oven and the Dutch oven before slipping the dough into the hot Dutch oven and baking it. The written...
I'm making Ciabatta for the first time Recipe (sorry, paywalled). My biga is fermenting as I type this, I'll mix the dough tomorrow. By then the biga will have had about a 16 hour ferment.
The dough will be difficult to handle. It's 80% hydration, and is described by America's Test Kitchen as be...
What benefit should I expect from longer chilling of brioche dough? My recipe calls for kneading, allowing the dough to rise until doubled, chilling (without deflating) for one hour, deflating, chilling another hour, deflating by business envelope folding twice, then chilling for at least 6 hours...
I just made this brioche and I'm very pleased with it.
I'm puzzled though. Where did all of this lift come from? The dough shaped in the pan for the final proof was tiny. The formed loaf was less than an inch thick, it had me nervous. The recipe calls for a sponge made with 1/4 tsp yeast, 1 T...
I'm looking at highly rated bagel recipes. I'm surprised that many (if not most) of the recipes call for sugar in the water the bagels are boiled in instead of baking soda. That has me a bit puzzled. I always thought that the water is supposed to be alkaline, like lye in the water in old-fashione...
