Fundamentals of Bread
Master the art of basic bread making by understanding gluten development. Learn how to create perfectly textured bread loaves, focaccia, and pizza dough through hands-on practice and experimentation.
Your Learning Journey
Gluten: The Protein That Makes Baking Work
Master the science of gluten to control texture in your baked goods. Learn when to develop it for chewy breads and when to minimize it for tender cakes. Essential knowledge for every home baker.
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Windowpane Test Basics
Master this essential technique for assessing gluten development in your dough. Learn to stretch dough until translucent to ensure perfect structure for all your bread recipes.
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Wheat Flour: The Foundation of Baking
Discover the world of wheat flour, from varieties and protein content to white vs. whole wheat differences. Learn proper storage and handling techniques to achieve the perfect texture in all your baked goods.
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Flour Comparison Test
Experience firsthand how different flours develop gluten. Compare bread flour, all-purpose, and cake flour through simple dough tests to see texture and elasticity differences.
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The Kitchen Scale and Why Weight Matters
Discover why professional bakers rely on kitchen scales instead of measuring cups. Learn how this simple tool transforms your baking precision, reduces waste, and helps you achieve consistent results in every bread, cake, and pastry you create.
Start LessonBasic Bread Mixing and Kneading
Master the fundamental techniques for developing gluten through proper mixing and kneading. Learn visual and tactile cues that indicate when your dough is perfectly developed.
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Fermentation Observation
Witness how time transforms dough through fermentation. Compare room temperature and refrigerated methods while learning to recognize optimal fermentation for flavor and texture.
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Understanding Hydration
Learn how water content affects dough texture and handling. Master techniques for working with different hydration levels, from stiff bagel dough to wet ciabatta.
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Temperature and Gluten Development
Discover how temperature dramatically affects gluten formation and dough fermentation. Learn to control this critical variable for consistent, predictable results in all your breads.
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Bread Troubleshooting Guide
Identify and solve common bread baking problems with confidence. Learn to diagnose issues from dense crumb to poor rise, ensuring your next loaf will be better than the last.
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