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Baking Science & Theory

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Gareth

September 16, 2020

Baking Science & Theory, Oven Spring

Which Levain Should I Use for the Best Oven Spring?

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Gareth

May 28, 2020

Baking Science & Theory, Bulk Fermentation, Learn Bread Baking

Using Dough Improvers To Assist Fermentation

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Gareth

May 20, 2020

Baking Science & Theory, How to Knead Dough

Desired Dough Temperature – How To Calculate and Reach it

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Gareth

May 20, 2020

Baking Science & Theory, Proofing Bread

Why Bread Proofing Temperature Is Important For Making Top Bread

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Gareth

May 17, 2020

Baking Science & Theory, Essential Baking Tips and Troubleshooting

Bakers Percentages & Bakers Formula | All you need to know

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Gareth

March 9, 2020

Baking Science & Theory, Intro to Bread Baking, Learn Bread Baking

The Stages and Processes of Bread Making

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Gareth

June 6, 2019

Baking Science & Theory, Getting the Best From Your Oven

Can I Open The Oven Door When Baking Bread?

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Gareth

December 18, 2018

Baking Science & Theory, Selecting a Levain

An Introduction to Levains

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Gareth

December 18, 2018

Baking Science & Theory, Learn Bread Baking, Oven Spring

How Oven Spring Works: Best explanation on how it works

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Gareth

December 18, 2018

Baking Science & Theory, Selecting a Levain

Types of Yeast and How to Use Them Effectively

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