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The Wood-Fired Blog

Dough and Refrigeration

Jul 23, 2012

Longer fermentation times release more flavors from the grains we use and gives the yeast and enzymes in our dough more time to break down the carohydrates that are present. I recently read that a well developed dough can have up to 300 different flavor molecules. My guess is that we all pretty understand this at some level, but in general we might be too busy or rushed to actually do... Read More

Deeper Bake Whole Wheat Boule

Jul 02, 2012

This is promising. I’ve been planning on letting my oven temperature fall further before loading my bread, and had the chance to try it today. To pretty good effect. The bread’s crust is thicker and denser, without becoming overwhelming. After firing my pizza oven and cleaning out the coals, I allowed the oven to fall to roughly 500F. I will do some research on baking temperature and crumb development and... Read More

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