We have been delightfully overwhelmed with the interest our customers have been expressing over bread making. (Thank you to everyone who commented and shared their pictures on Facebook!)
The increase of questions around the art and techniques of bread making started at the beginning of January and the conversations continue.
“Do you carry proofing baskets?”
“What’s the best thermometer to use
when testing the temperature of the rising dough?”
What kind of bread loaf pans do you carry
(and why those)?
“What is the best cover for the bowl
I’m rising my dough in?”
“Do you have any of those … scoring thingies
– I don’t know the name of it…”
“How do you get your dough
to stop sticking to the bottom of the bread cloche?”
In this Newsletter we would like to share a few tips, experiences and pics from customers and staff that might help with your adventures in the world of Bread.
Rosemary: “I’ve been baking bread for 42 years now!”
“I find that I have better results with my recipes when I weigh the ingredients rather than measure them. Weighing is far more accurate.”
“I like to cover the bowl I’m proofing my dough in with the
Charles Viancin Silicone Cover. It covers the bowl completely and works well when you want to take a quick temperature of the dough. Fast and easy – off and on. It’s reusable too.”
