Artisan Baking I

Today was the first day of Artisan Bread I at SFBI(San Francisco Baking Institute) in South San Francisco. Our instructor is Miyuki.  We went over mixing processes - Short Mix, Improved Mix and Intensive Mix, highlighting differences in the processes and impact they have on hydration, yeast, salt percentages and results in terms of gluten development, fermentation times, crumb structure, elasticity, extensibility, and dough handling.