08/05/2024
This is what I do. I play with flour ratios, proofing time, technique, water percentages, etcetera until I understand it better. Every little change in the recipe matters. From the way it is mixed to the way it is shaped, everything in bread making matters and will give you different results. Practice makes perfect. I can now make about 4 different styles of "baguette" because I took the time to learn. Each style has it's own application for what it best suits. From sandwiches to charcuterie boards your bread style matters and can make a world of difference. Don't just learn a recipe, learn how to cook.
