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Thursday, April 28, 2016

Techniques: Bread Baking

Brioche

Techniques: Bread Baking



Sometimes I forget how daunting baking Bread can be when it's your first (...and second... and third) time. After all, even seasoned bakers can occasionally get caught off guard with a recipe they've used for years. 

Practice makes perfect. So if you haven't already, definitely try your hand at some of these recipes:

And when you do, take the time to check out these Bread Baking illustrations from Fix.com.



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2 comments:

  1. Stand up mixers are good. For bread, nothing beats the design of a Bosch. This info graph seems to have a Kitchenaid. I've got both. I bake bread often. The 30 year old Bosch my mom gave me, that is held together by duct tape, is better. The reason: the dough gets in the coil of the kitchenaid in a big recipe. So you have to do small batches and it takes longer.

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    1. I agree that Kitchenaid receives far too much recognition for being just a decent machine. I love it for most pastry applications requiring whipping - the whisk attachment works wonders. But it doesn't have the correct form or horsepower to serve as a strong bread mixer.

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