Every time I have to get a homemade pizza off of the peel and onto my baking steel i repeat the phrase "dough can sense fear" to myself. Cuz if you're not confident, that thing is gonna stick to your peel or end up lopsided
I've never understood this. It's pretty easy to make some decent bread just by feel. I never measure, all you need is the right moisture to flour content.
But now after writing this maybe I just don't have fear...
The three levels of bread baking:
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I make this bread the same way every time and it comes out great!
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I don't think I got a good crumb on this one. Maybe I overproofed? I really need a longer autolyze. I should really get a proofing drawer. Maybe I should start using the tangzhong method. Am I scoring too deep?
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I make this bread the same way every time and it comes out great!
I'm currently at :
- huh, I didn't know you could make bricks with flour
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Yes once you get the hang of it after a few loaves it's so easy. I make bread all the time, and so much cheaper too.
I tell Ms. bunnys that the reason I can’t bake is because I’m such a good cook and the reason she can’t cook is because she’s such a good baker.
Baking is just chemistry. The recipes are formulas. If you measure by weight and can follow simple instructions, you can bake.
It gets more complex than that with yeast but yeah
And the yeast can sense fear.
Luckily, it can also sense anger which is why I remember every failure before I approach the dough.
The degree to which baking is pure chemistry entirely depends on what you are making. Bread does not care for the laws of chemistry to the degree cakes do.
Damnit... dioxygen-diflouride again.
Did you forget about baked beans? They don't smell your fear, but others may fear your smell. Checkmate beanthesists.
That’s a cake batter and certain bread thing. Cookies cannot sense fear. Pie Crusts can sense uncertainty and take advantage of it.
I've been cooking for myself for a very long time and I can tell you that dough doesn't care. It's just about 3 things mood, moisture and temperature.
I also find you really have to watch your yeast. It might say it's not expired, but if your dough starts to not rise very well, dump it and get a new one. Yeast is finicky.
If anyone wants to get into it overnight proof recipe is a great gateway
I was always admiring (and a bit envious of) pros handling dough with complete confidence, then one day I realized it is literally the way you have to handle the dough if you don't want it to stick everywhere.
Makes sense though if you really think about it... just remember those "pool full of custard" videos. Starch and water mixtures are essentially non-newtonian fluids.
Man...that would explain the first loaf I ever baked 🤣
