The Wood-Fired Blog

Back to Bread; Folding-a bread baking technique

My bread baking skills are slowly improving, which is a good thing for all — for me and the family. I have learned a handful of new skills over the past few months, including temperature control, long (24 to 48 hour) fermentation, builds and folding. On folding, I started baking when you were supposed to punch down the dough after the bulk fermentation. The idea was to push out some... Read More