4 09, 2017

Baking Baguettes: Tips and a Recipe

Let’s get specific. Really specific. Let’s talk baguettes. Baguettes are often grouped into the category of french bread or the even larger category artisan breads. What sets a baguette apart? Baguettes are typically: 2-3 inches in diameter 2 feet in length High crust to crumb ratio The crust/crumb ratio makes this bread extremely easy to overbake. However, do [...]

20 06, 2017

Is Artisan Bread Healthier than Manufactured Bread?

Is artisan bread really healthier than plain white bread? The use of bleached flour and the addition of dough conditioners, emulsifiers, and mold inhibitors are seen as unhealthy and blamed for our modern health issues. As consumer preferences have begun to shift to more wholesome ingredients, artisan bread began gaining in popularity. What [...]

24 04, 2017

The Perfect Score

When you score bread, it helps visually and with crust development. Bread scoring is one of those little parts of baking that’s actually hugely important.  Just by the way you slice the top of a loaf before baking, you alter the: Visual Appeal Scoring is a way we help identify types of bread—like how [...]

12 01, 2017

Baking Stone

A baking stone helps make crispier crusts on breads and pizzas. Baking Stone What is a Baking Stone? A baking stone is a portable cooking surface used in baking. They may be made of ceramic, stone, tile, etc. The baking stone helps give bread and pizza a golden, crispy crust. [...]

21 06, 2016

Bread Scoring

Bread Scoring What is Bread Scoring? Bread scoring of proofed dough pieces is the final step prior to baking. Scoring creates an incision on the skin/surface of the dough, and can have a direct impact on overall appearance of the bread loaf.1 In small scale production, this process is done manually with [...]

2 07, 2015


Ciabatta What is Ciabatta? A ciabatta is an Italian yeast-leavened artisan and hearth-type bread made with a lean formula. It is characterized by having a crisp crust and a large, irregular and open crumb grain (cell structure). The flour’s high water absorption level is the basis for ciabatta’s dough stickiness and weakness, [...]


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