The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Anything too geeky to post about elsewhere.

OCO's picture

Preferment's optimum length of time.

April 18, 2015 - 5:27am -- OCO

Given preferment is a good thing in bread baking.

Regardless of type they all seem to achieve these three basic functions;

1) Activate yeast 

2) Flavor development 

3) Dough development 

But like everything in this world it can ony go so far before the laws of deminishing returns sets in. In other words additional length of time does not significantly influence any of above 3 once gone beyond certain amount of time. 

Meaning how much time does a preferment need before the benefits of the preferm can only be measured by a machine. 

Bread maniac's picture

burger buns with holes at the bottom of the heel

November 12, 2014 - 5:00am -- Bread maniac

Hi. I have issue with having holes at the bottom of the heel of a burger bun. I suspect it is the oil used to grease the pan which caused the hole. How do we explain this phenomena? In other words, how does the oil created holes at the bottom of the heel of the burger bun?


Thank You.

Bread maniac


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