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Do you have any doubts about how to use our mixes or are there any terms you're not familiar with? You can use the filter to search for the topic you're interested in — you might just find the answer you're looking for!
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THE TERM ABOUT: Why Do Recipes Often Specify a Range or Approximation for Liquid Quantities? Recipes are typically tested by those who create and share them, but the exact amount of water or other li..
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WORKING WITH A BREAD MAKER: What are some tips for optimal use of our mixes with a bread machine?As mentioned previously, when using a bread maker, it's often advisable to slightly reduce the amount ..
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PROPER ABSORPTION OF LIQUIDS: Why is it important to add liquids, especially water, gradually to the dry mixture?The issue of variability in liquid quantities (e.g., approximately 500 g) has been addr..
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LOAF BREAD OR "BAULETTO": What type of flour or bread mix is best suited for the "bauletto" shape?The "bauletto" shape, also known as the "cube" shape, is typical of of toast bread or cereal breads pr..
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SOURDOUGH: What happens if you want to replace brewer's yeast with sourdough?If you want to replace brewer's yeast with sourdough in your bread preparations, there is no problem with the working metho..
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MANUAL PROCESSING: How should I knead by hand if I don't have a mixer?Professionals in baking and pastry making are equipped with planetary mixers and multi-speed mechanical kneading machines (spiral,..
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SCORING THE BREAD: How and when should you score the surface of the bread?Before baking, you can personalize your leavened bread to make it visually appealing. After removing the plastic sheet or clot..
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READY FOR BAKING: How to know when bread, croissant dough, etc. is fully proofed and ready to bake?Typically, the dough should at least double in volume during proofing, although in some recipes with ..
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ACCELERATED PROOFING: How to speed up bread rising at home in case of need?There are several simple and effective methods to accelerate the proofing process:Increase the amount of yeast in the recipe...
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WORKING ON THE TABLE: What does it mean to roll out the dough on a "floured table"?For dough preparation, especially when laminating pastry dough or shaping bread portions, it's important to place the..
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RESTING THE DOUGH: What does "letting the dough rest" mean?This is a commonly recommended step in making bread or other leavened dough. It means that, after kneading or shaping the dough—depending on ..
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MIXING TIME: What does "mixing for the strictly necessary time" mean?This recommendation is typically given when preparing shortcrust pastry, cookies, or biscuits. Unlike a yeast dough, the ingredient..
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BAKING PAPER: What is baking paper, and are there alternatives for proofing bread?Baking paper is a type of silicon-coated paper that can withstand high temperatures without catching fire. When prope..
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QUANTO BASTA: What does "q.b." mean in some recipes?The Italian acronym "q.b." stands for "to taste," which means "as much as needed". It's a general suggestion that allows for freedom in the dosage o..
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THE FUNCTION OF YEAST: What is the role of brewer's yeast in dough?Brewer's yeast is so named because it was originally extracted from the by-products of beer production. Today, the yeast used in baki..
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COOKING TIMES: What is the optimal cooking time?It’s not possible to define a general cooking time, as it depends on the size of the bread, focaccia, or dessert being baked, as well as the cooking tem..
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BAKING TEMPERATURE: What is the optimal baking temperature?There is no single optimal baking temperature. The general rule is that the higher the temperature, the more the crust forms, which is not id..
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Among the first tips in our column, we discussed
“what it means to bake with initial steam”
,
explaining the importance of steam, especially for freshly baked bread,
as it contribut..
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STEAM IN THE OVEN: What does it mean to bake with steam?In professional baking, when baking bread, steam is used to prevent the crust from forming too early, which can hinder the bread's rise in the o..
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FOLDS IN PUFF PASTRY: What is a simple fold and a double fold?In the preparation of puff pastry or croissants, fat (butter or margarine) is wrapped in dough (a mixture of flour, water, salt, etc.) and..