Sweet Treats and Savoury Snacks
Sweet and savory doughs made with yeast are widely used in confectionery. In the following posts, you will find information and recipes on how to make yeast dough.
What images come to your mind when you think about a freshly baked loaf of bread? You’re on the right track if you’re imagining a fluffy slice with an even and aerated texture. Kneading is the key process that makes this delightful texture possible. Let’s begin by understanding gluten, which is like the scaffold of … Read more
I understand the disappointment in pulling a loaf from the oven only to find it’s as hard as a rock. It’s a common frustration I hear from home bakers. Creating the perfect loaf of bread is more than a recipe; it includes some science. Despite your best efforts, sometimes the bread doesn’t come out right. … Read more
In baking bread, what makes it taste and look good comes down to a few basic things. This article breaks down those key elements to help you understand how color and flavor happen in your daily bread. The taste and browning of bread crust are largely influenced by the selection of ingredients, the duration of … Read more
While both milk and water serve the purpose of adding moisture to baked goods, they add different characteristics to the mix that can significantly impact the final product. In this blog post, we’ll explain the specific features of both milk and water and their effects on the chemistry of baking. Both milk and water are … Read more
Both puff pastry and Viennoiserie are types of famous French pastries known for their buttery texture. While they might seem closely related, they’re not as similar as they appear. Let’s find out why puff pastry isn’t exactly considered part of the Viennoiserie family. Puff pastry isn’t considered part of viennoiserie since it’s not made using … Read more
While both bread and croissants share most of their ingredients, they diverge in composition, preparation, and purpose. This article will explore the distinctions between bread dough and croissant dough, helping you understand their fundamental characteristics. Bread and croissants are both made using yeast-leavened dough, but there are significant differences in ingredient ratios, preparation and shaping … Read more
Two French baked goods have gained popularity worldwide: brioche and croissant. Both belong to the rich and buttery pastries known as Viennoiseries, but are they made from the same dough? In this blog post, we will explore the key differences between brioche and croissant dough, exploring why they are distinct despite sharing some similarities. The … Read more
Ever wondered if letting your dough rise longer leads to a better result? In this article, we’ll explore the science and techniques behind extended fermentation, and whether this extra time investment truly makes a difference in achieving a better bread. Allowing the dough to undergo longer fermentation has several significant effects on the bread’s characteristics, … Read more
Breadmaking involves a series of 12 stages that play a crucial role in developing the bread’s texture, flavor, and structure. In this article, we will explore the key phases of bread making, providing an overview of each step to help you create homemade bread successfully. The 12 stages of bread making are as follows: • … Read more
There’s nothing quite like the aroma of freshly baked bread, and it can be hard to resist the temptation to slice into that warm loaf. However, experienced bakers emphasize one crucial step: allowing the bread to cool before slicing. So, let’s explore the reasons why bread needs to cool before it can be sliced and … Read more