Technique & Science
9 guides
Proofing Bread: How Temperature Changes Everything
Learn how proofing bread temperature affects your rise and flavor. Practical ranges, home warm spots, a time-vs-temp table, and how to read your dough.
July 3, 2026
Baker's Percentages Explained: How to Read and Scale Any Recipe
Learn how baker's percentage works, why flour is always 100%, and how to scale any bread recipe up or down with simple math.
June 30, 2026
How to Score Bread (and Why Your Loaf Needs It)
Learn how to score bread before baking, why it controls oven spring, which tools work best, and three simple patterns any beginner can pull off.
June 28, 2026
Why Steam Matters When Baking Bread (and How to Create It at Home)
Steam in the first 15 minutes keeps your crust soft so the loaf can expand fully. Here is the science and four practical methods for a home oven.
June 26, 2026
How to Shape a Boule and a Batard
Step-by-step guide to shaping a boule (round) and batard (oval) loaf, covering pre-shaping, bench rest, surface tension, and seam placement.
June 23, 2026
Bulk Fermentation: What It Is and How to Get It Right
Bulk fermentation is the first rise in bread baking. Learn what it does, how long it takes, and the signs that tell you it's done.
June 18, 2026
The Windowpane Test: How to Check Gluten Development
Learn how to do the windowpane test to check gluten development and know exactly when your dough is kneaded enough.
June 14, 2026
How to Knead Bread Dough by Hand (and Know When It's Done)
Learn how to knead dough by hand with the push-fold-turn method, plus how long it takes and the signs that tell you it's ready.
June 10, 2026
What Is Dough Hydration and Why It Matters
Learn what dough hydration means, how to calculate it, and how it shapes your bread's crumb, crust, and handling from beginner to advanced bakes.
June 6, 2026