Add a Little Knowledge to Your Bread Baking Process, Autolysis. – Bake Like a Chef

Add a Little Knowledge to Your Bread Baking Process, Autolysis.

Learning to bake a decent loaf of bread can take new bakers weeks to capture the basics and a lifetime to perfect. Though nothing can replace working with professional bakers and learning from what they do and how they interpret what they see, there is always room for learning through trial and error.  In this episode we’ll help you get a leg up by giving information about something happening during the fermentation process that will support you in making better bread. We’ll also walk through the the basic bread making process and share a little about why flour seems to magically turn into a nice crusty and airy loaf of bread.

Quick bread bulk rise and proof process.

Formula and Formula Card

White Rustic Loaf Formula (Free to download)

This is your run of the mill white rustic loaf. It is a little unusual in that it is a slack dough meaning it has a high level of hydration so it will be much more sticky and stretch more than you might expect. This means you could benefit from using a little more bench flour to dust the counter when you're kneading and forming.

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