BREAD MAKING IS A SCIENCE
Artisan bread making is a complex process that involves the use of precise measurements and a deep understanding of the science behind it. The art of making bread is more than just mixing ingredients and putting them in an oven - it's about understanding the chemical reactions that take place during the baking process. We'll explore the main components of bread making and I'll provide all my tips to help you create the most delicious loaves at home! Learn about fermentation, gluten structures, temperatures and how to select the right type of flour.
OUR LIBRARY OF COMMON BAKING ISSUES
We want to create an archive with all the answers to common baking issues that is easily accessible. Learn the skill and adapt, apply it to other recipes too.
We want to continue growing our library, and if you have a question, it's likely that someone else would too! So feel free to shoot us your questions about any type of bake!
COMMON ISSUES IN BAKING
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FERMENTATION
LEARN MORELearn more about the factors that affect fermentation and how you'll know when your dough is ready to be shaped or baked.
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SCORING
LEARN MOREA good scoring technique allows more rise in the oven, learn how to score your loaf so that it looks nice and allows the bread to develop better texture.
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SHAPING
LEARN MOREHow you shape your bread will affect how they rise in the oven, learn how to shape your dough properly for the perfect looking loaf!
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LAMINATION
LEARN MORELearn about lamination in viennoiseries, create the flakiest pastries and get that honeycomb structure you've been dreaming about!
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BAKING & OVEN TEMPERATURES
LEARN MOREThe temperature at which bread is baked also plays a significant role in the final product. It is what affects the crust and texture of your loaf. Learn how to adjust your oven temperature accordingly.
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DOUGH RATIO
LEARN MOREChanging your dough ratio will change the texture of the bread, learn how to adjust the ratio so you can tailor the recipe according to your personal preferences.
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SELECTING THE FLOUR
LEARN MOREDifferent types of flour have varying protein levels, which can impact the elasticity and texture of the bread. Learn about different types of flour used for bread.
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YEAST
LEARN MOREYeast is a type of fungus that plays a crucial role in the fermentation process of bread. Learn how to select the type of yeast and how you should prepare the yeast for it work optimally in your dough.
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DOUGH STARTERS
LEARN MORELearn about different types of dough starters and how they vary in textures in your bread.
THE STORY OF HOW VANIECE STARTED LEARNING ABOUT CULINARY SCIENCE
At age 12, I made her very first of macarons- which of course did nothing close to a successful batch. After failing about 20 macaron batches, I became passionate about understanding the science behind the ingredients and techniques used in baking. With deeper knowledge in baking science, I was able to make informed decisions for my recipes and I'd love to share my experience and knowledge with you to help you achieve success in your own kitchen!