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Baking bread from scratch is something I thoroughly enjoy doing. Seeing your dough evolve into a real bread and eating that freshly baked bread, yum!
Bread, whether it’s a flatbread, or a specific ingredient, is a recurring topic here on FoodCrumbles.com, there’s a lot to write about it. Below you can find all our posts related to bread, but if you’re looking for a more structured way to find what you’re looking for, use the mindmap below!
Why and When Should You Scald Milk? (+ Sticky Cinnamon Buns Recipe)
Ever had to scald milk for a recipe? This is when you have to bring the milk to the boil, and as soon as it boils you have to let it cool down again. Sounds useless at first sight doesn’t…
The History of the Oven – a Timeline
Updated: 8-Dec-2016 In our kitchen we have a great electric oven, it preheats pretty fast (a matter of minutes!), has loads of space and seems to be pretty reliable regarding temperature. It’s perfect for making pies and bread. One of…
Why can 100% Whole Wheat Bread be Difficult to Bake?
The basis of making bread is simple. You knead flour + yeast + water, possibly with some salt, into a nice dough. You leave it to proof, might shape it along the way, and bake it. In some cases you…
How to Make French Croissant – Science of Steam & Yeast
To be honest, I never thought I would ever try making croissants myself. Whenever reading about croissant dough (or puff pastry) I decided to stay away, it seemed far too much of a hassle. Folding in butter, cooling, folding, it…
Bread Science – Bread ingredients & A basic brown bread
Since making muffins, pancakes, pies and cookies isn’t something I can do all the time, since having those for breakfast, lunch and dinner probably isn’t a great idea, I decided bread baking would be a good alternative. The past few…
On the science of baguettes, poolish and steam in the oven
Whenever visiting France there is one thing I really really look forward to: visiting a boulangerie, a bakery. The French baguettes are just so good, always fresh (since storing them for even one day will make them go stale) and…
Poor knights of Windsor – A breakfast dish filled with history
No, it’s not the typical British breakfast, there’s no bacon, no beans, no tomate, no mushrooms, no toast. It’s more the opposite of a classical British breakfast: sweet vs. savoury, sugar vs salt. The only similarity? They both fill you…
How the Fermentation Process Works – Yeast & Its Byproducts
Science is everywhere when you’re in the kitchen. Just think of your bread dough bubbling away and expanding while proofing. Or a beer in the works. You might not even recognize the science, so common the processes are. The processes described…